Baked Greek Stuffed Peppers with Chicken

A warm kitchen filled with the tantalizing aroma of baked peppers brings back memories of family dinners and shared laughter. Baked Greek Stuffed Peppers with Chicken not only offers a delicious blend of flavors but also takes about an hour to prepare and bake, making it an ideal dish for a cozy weeknight dinner. The combination of juicy bell peppers, seasoned chicken, and tangy feta creates a satisfying meal that is both hearty and nutritious.

This recipe is perfect for anyone looking to enjoy a flavorful and healthy dinner that is easy to whip up. It’s an excellent choice for weeknight meals or casual gatherings with friends. If you’d like to prepare it in advance, consider stuffing the peppers a day ahead and storing them in the refrigerator until you’re ready to bake.

Why You’ll Love This Recipe

• Bold Mediterranean flavors come alive in each bite.
• The crispy, roasted peppers provide a delightful texture contrast.
• It’s a one-dish meal, making cleanup a breeze.
• Perfect for using up leftover rice or quinoa.

What You’ll Need

Gather the following ingredients to create your delicious stuffed peppers.

For the Filling

• 1 pound ground chicken
• 1 cup cooked rice or quinoa
• 1 cup feta cheese, crumbled
• 1 can diced tomatoes (14.5 oz)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Peppers

• 4 large bell peppers
• Olive oil for cooking

For Topping

• 1/2 cup shredded mozzarella cheese

For a lighter option, you can use ground turkey instead of chicken.

Substitutions & Swaps

• Quinoa can replace rice for a gluten-free option.
• Any color of bell peppers works well.
• Use goat cheese if you prefer a milder flavor.
• Ground beef or pork can substitute for chicken.

How to Make It

Follow these simple steps to create your tasty stuffed peppers.

Preheat the oven

Preheat the oven to 375°F (190°C).

Prepare the peppers

Cut the tops off the bell peppers and remove the seeds.

Sauté the aromatics

Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until fragrant.

Cook the chicken

Add ground chicken to the skillet and cook until browned, stirring occasionally.

Combine the filling

Stir in cooked rice or quinoa, diced tomatoes, feta cheese, oregano, thyme, salt, and pepper. Mix until well combined.

Stuff the peppers

Stuff each bell pepper with the chicken mixture and place in a baking dish.

Add the topping

Top each pepper with shredded mozzarella cheese.

Cover and bake

Cover the baking dish with foil and bake for 30 minutes.

Uncover and finish baking

Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is bubbly.

Serve and enjoy

Serve warm and enjoy!

How to Store It

Fridge: 3–4 days in an airtight container.
Freezer: Yes, for up to 2 months if fully cooked.
Reheat: Microwave for 2–3 minutes or bake at 350°F until heated through.

Tips for Best Results

• Opt for a mix of colorful bell peppers for visual appeal.
• Allow the filling to cool slightly before stuffing for easier handling.
• Don’t overcook the peppers; they should be tender but not mushy.
• Add fresh herbs like parsley for garnish before serving.

Serving Suggestions

• Pair with a fresh Greek salad for a refreshing side.
• Serve with crusty bread to soak up the delicious juices.
• Perfect alongside a glass of white wine for a relaxed dinner.