Greek Chicken Stuffed Peppers (Print View)
Tender bell peppers stuffed with seasoned ground chicken, feta, spinach, and Mediterranean herbs, baked until perfectly golden.
# What You'll Need:
→ Meat & Protein
01 - 1 lb ground chicken
02 - 3.5 oz feta cheese, crumbled
→ Vegetables
03 - 4 large bell peppers (any color), tops cut off and seeds removed
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium tomato, diced
07 - 2 oz baby spinach, roughly chopped
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped
→ Grains (Optional)
10 - 1/3 cup cooked rice or quinoa (omit for low carb)
→ Spices & Seasoning
11 - 2 teaspoons dried oregano
12 - 1 teaspoon ground cumin
13 - 1 teaspoon paprika
14 - Salt and pepper to taste
→ Liquids
15 - 2 tablespoons olive oil
16 - 1/2 cup chicken broth
# Method:
01 - Preheat oven to 375°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - Slice the tops off the bell peppers and remove all seeds and membranes. Place the peppers upright in the prepared baking dish.
03 - In a large skillet, heat olive oil over medium heat. Sauté the finely chopped onion for 2–3 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add ground chicken to the skillet. Cook, breaking it apart with a spoon, until no longer pink throughout, about 5–7 minutes.
05 - Stir in the diced tomato, chopped spinach, parsley, dill, dried oregano, ground cumin, paprika, salt, and pepper. Cook for 2–3 minutes until the spinach wilts. Fold in cooked rice or quinoa if using, then remove from heat.
06 - Allow the mixture to cool slightly, then gently fold in the crumbled feta cheese.
07 - Spoon the chicken and feta mixture into each bell pepper, packing gently to fill completely.
08 - Pour the chicken broth into the bottom of the baking dish to keep the peppers moist during baking. Cover tightly with aluminum foil and bake for 30 minutes.
09 - Remove the foil and continue baking for an additional 10 minutes until the peppers are tender and the tops are lightly golden.
10 - Garnish with additional fresh herbs and extra crumbled feta if desired. Serve warm.
# Insider Tips:
01 -
- Ground chicken cooks fast and absorbs every herb and spice you throw at it, making each bite burst with savory flavor.
- The feta melts into the filling just enough to create creamy pockets throughout without overpowering the other ingredients.
- Everything bakes in one dish so cleanup is almost nonexistent, which is a blessing on busy nights.
02 -
- Do not skip pouring broth into the baking dish because dry peppers will scorch on the bottom before the insides cook through.
- Let the filling cool slightly before adding feta or it will melt into nothing instead of creating those delicious creamy pockets.
03 -
- Choose peppers with flat bottoms so they stand upright without wobbling in the baking dish.
- Undercook the chicken filling slightly before stuffing because it will continue cooking inside the pepper in the oven.