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Greek Chicken Stuffed Peppers

Vibrant bell pepper halves stuffed with a healthy, Mediterranean-inspired mixture of ground chicken, rice, feta cheese, and Kalamata olives.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 halves
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Peppers & Filling
  • 4 large green bell peppers halved lengthwise, seeds removed
  • 1 tbsp extra virgin olive oil
  • 1 lb lean ground chicken
  • 0.5 cup red onion diced
  • 2 cloves garlic minced
  • 1 cup zucchini diced
  • 1 cup cherry tomatoes quartered
  • 1 cup white rice cooked
  • 0.5 cup Kalamata olives pitted and chopped
  • 0.5 cup feta cheese crumbled
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh dill chopped
For Serving
  • 0.5 cup tzatziki sauce
  • extra fresh dill and feta for garnish

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Cutting Board
  • Chef's Knife

Method
 

  1. Preheat oven to 375°F (190°C). Spray a 9x13 inch baking dish with non-stick spray and arrange the pepper halves cut-side up.
  2. Heat olive oil in a large skillet over medium-high heat. Cook the ground chicken until browned, breaking it up as it cooks. Drain excess liquid.
  3. Add the diced red onion and minced garlic to the skillet. Sauté until softened, about 3 minutes.
  4. Stir in the zucchini, cherry tomatoes, oregano, salt, and pepper. Cook for another 3 minutes until veggies are slightly softened. Remove from heat.
  5. Gently mix in the cooked rice, Kalamata olives, crumbled feta cheese, and fresh dill.
  6. Generously stuff each bell pepper half with the chicken and rice mixture.
  7. Pour 1/4 cup of water into the bottom of the baking dish. Cover tightly with foil and bake for 35 minutes.
  8. Remove the foil and bake for an additional 10 minutes until peppers are tender.
  9. Serve warm, topped with a dollop of tzatziki sauce and extra dill and feta.

Notes

You can pre-bake the empty peppers for 15 minutes before stuffing if you prefer an extremely soft pepper.