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Greek Chicken Stuffed Peppers

Greek Chicken Stuffed Peppers for Fresh Mediterranean Flavor

Enjoy Greek Chicken Stuffed Peppers, a gluten-free dish bursting with Mediterranean flavors, perfect for any meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 stuffed peppers
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Uncooked White Rice Optionally use brown rice
  • 1 pound Ground Chicken Breast Can substitute with ground turkey
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Italian Seasoning Substitution: dried oregano and basil
  • 1 medium Red Onion Shallots can be used
  • 2 cloves Garlic Minced
  • 1 medium Zucchini Yellow squash is an alternative
  • 1 cup Cherry Tomatoes Diced tomatoes can be substituted
  • 1/2 cup Kalamata Olives Black olives can be used
  • 1/2 cup Feta Cheese Try goat cheese if preferred
  • 2 tablespoons Fresh Dill Parsley or mint as substitutes
For the Peppers
  • 4 large Bell Peppers Any color can be used
For Baking
  • 1 cup Extra Virgin Olive Oil Avocado oil works too
  • 1 cup Water Broth can be used instead
For Serving
  • 1 whole Lemon Wedges For serving

Equipment

  • Oven
  • skillet
  • Baking Dish
  • Medium Saucepan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cook the white rice according to package instructions, approximately 15-20 minutes until fluffy.
  3. Slice the bell peppers in half vertically and remove stems, ribs, and seeds. Arrange in a baking dish, cut-side up.
  4. Heat olive oil in a skillet, add ground chicken, and season with salt and pepper. Cook for 5-7 minutes until no longer pink.
  5. Add Italian seasoning, red onion, garlic, and zucchini to the skillet, cooking for another 2 minutes.
  6. In a large bowl, combine cooked rice, chicken mixture, cherry tomatoes, olives, and dill.
  7. Stuff each bell pepper with the filling and sprinkle with remaining feta and dill.
  8. Pour water into the baking dish, cover with foil, and bake for 40-45 minutes until peppers are tender.
  9. Let cool slightly, serve warm with lemon wedges.

Nutrition

Serving: 1stuffed pepperCalories: 320kcalCarbohydrates: 18gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1800IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

Thoroughly drain any excess liquid from the cooked chicken to avoid watery stuffing. For softer peppers, consider pre-cooking them briefly before stuffing.

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