Greek Stuffed Peppers That Everyone Loves

These Mediterranean Chicken Stuffed Peppers offer a delicious and healthy dinner option that adheres to the Mediterranean diet principles. This easy dinner recipe combines flavorful chicken with vegetables and aromatic herbs, all packed into sweet bell peppers.

Ideal for a weeknight meal, this dish can be prepared in under an hour and is a great way to enjoy fresh ingredients while delighting your taste buds.

Greek Style Chicken Stuffed Peppers Recipe

Each pepper is filled with a mixture of seasoned ground chicken, rice, tomatoes, and a blend of Mediterranean spices. Baked until tender, these stuffed peppers are hearty and satisfying, making them perfect for families or meal prep.

Ingredients

4 large bell peppers (any color)
1 pound ground chicken
1 cup cooked rice (brown or white)
1 can (14.5 oz) diced tomatoes, drained
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Instructions

Prep the Peppers: Preheat your oven to 350°F (175°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Cook the Filling: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 3-4 minutes. Add ground chicken and cook until browned, breaking it apart with a spoon.
Mix Ingredients: Stir in the cooked rice, diced tomatoes, oregano, cumin, salt, and pepper. If using, fold in the crumbled feta cheese. Cook for another 2-3 minutes to heat through.

Stuff the Peppers: Spoon the chicken and rice mixture into each bell pepper, packing it gently.
Bake: Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to help steam the peppers. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
Serve: Garnish with fresh parsley if desired and serve hot.