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Greek Chicken Stuffed Peppers

Delicious Greek Chicken Stuffed Peppers for a Healthy Meal

These Greek Chicken Stuffed Peppers are a healthy meal packed with flavors and made in under an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 peppers
Course: Dinner
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup uncooked white rice Brown rice can be used for a nuttier flavor.
  • 1 lb ground chicken breast Can substitute with ground turkey or beef.
  • 1 red onion, diced Can substitute with yellow or white onion.
  • 2 cloves garlic, minced Fresh garlic is recommended.
  • 1 medium zucchini, diced Grated carrots can be used as an alternative.
  • 1 cup cherry tomatoes, quartered Diced firm tomatoes can be used.
  • ½ cup Kalamata olives, chopped Green olives can also be used.
  • 1 cup feta cheese, divided Can substitute with goat cheese.
  • 2 tablespoons fresh dill, chopped Oregano can be used as an alternative.
  • 1 teaspoon Italian seasoning Homemade mix is a personal touch.
For the Peppers and Preparation
  • 4 bell peppers Any color will work.
  • 2 tablespoons extra virgin olive oil Opt for high-quality oil for the best results.
  • 1 teaspoon kosher salt Use less if substituting with regular salt.
  • 1 teaspoon freshly ground black pepper Freshly ground is recommended.
  • ½ cup water Helps steam the peppers during baking.
For Serving
  • 1 lemon wedges For serving.

Equipment

  • Baking Dish
  • large skillet
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Cook your uncooked white rice according to the package instructions.
  3. Slice 4 bell peppers in half horizontally, discarding stems, seeds, and ribs.
  4. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
  5. Add 1 pound of ground chicken breast, seasoning with kosher salt and black pepper, and cook for about 6-8 minutes.
  6. Stir in 1 teaspoon of Italian seasoning, diced red onion, minced garlic, and diced zucchini, cooking for an additional 2-3 minutes.
  7. In a mixing bowl, combine the cooked rice, chicken mixture, quartered cherry tomatoes, chopped Kalamata olives, and half of the crumbled feta cheese.
  8. Spoon the mixture into each bell pepper half, sprinkling the remaining feta cheese and dill on top.
  9. Pour ½ cup of water into the baking dish, cover with foil, and bake for 40-45 minutes.
  10. Remove from oven, let cool slightly, and serve with lemon wedges.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 31gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 20IUVitamin C: 80mgCalcium: 15mgIron: 10mg

Notes

Prep ahead to save time and enhance flavors. Use a dish that allows peppers to stand upright while baking.

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