Description
Transport your taste buds to the Mediterranean with these Greek Chicken Stuffed Peppers, featuring seasoned ground chicken, fluffy rice, zesty feta, and briny olives, all baked to perfection.
Ingredients
Scale
- ⅔ cup uncooked white rice, or about 2 cups cooked white rice
- 3 bell peppers, halved horizontally and seeded
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken breast
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- ½ cup cherry tomatoes, quartered
- ½ cup Kalamata olives, chopped
- ½ cup feta cheese, divided, plus more for sprinkling
- 2 tablespoons fresh dill, chopped
- ½ cup water
- Lemon wedges, for serving
Instructions
- Preheat your oven to 350℉.
- Cook the rice according to package instructions and set aside to cool.
- Prepare the bell peppers by slicing them in half and removing the seeds, laying them cut-side up in a baking dish.
- Heat olive oil in a large skillet over medium heat, then add the ground chicken with salt and pepper. Sauté until cooked through.
- Add Italian seasoning, red onion, garlic, and zucchini. Cook for 2 more minutes.
- Combine the rice and chicken mixture with cherry tomatoes, olives, feta, and dill in a large bowl.
- Stuff each pepper with the filling mixture, topping with additional feta and dill.
- Pour water into the baking dish around the peppers, cover with foil, and bake for 40 to 45 minutes.
- Squeeze fresh lemon juice over stuffed peppers before serving.
Notes
Feel free to customize the filling with your favorite vegetables or use different meats if desired. Pair with tzatziki sauce for an authentic touch.
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg