Greek Chicken Stuffed Peppers Recipe

If you’re searching for a dinner that is as colorful as it is crave-worthy, look no further than these Greek Chicken Stuffed Peppers. This recipe pulls together bold Mediterranean flavors—juicy chicken, salty olives, creamy feta, bursts of fresh dill, and zesty lemon—into a gorgeous and satisfying all-in-one meal that’s perfect for weeknights, meal prep, or sharing with friends. Each bite is a perfect balance of savory and bright, and you’ll want to come back to this recipe again and again!

Ingredients You’ll Need

The beauty of Greek Chicken Stuffed Peppers is in their fresh, vibrant ingredients. Each one brings something special to the table—whether it’s texture, color, or a burst of flavor—to create an unbeatable harmony in every bite.

• White rice: This grain is the hearty and fluffy foundation that soaks up all those Mediterranean juices and flavors.
• Bell peppers: Use red, yellow, or orange for maximum sweetness and eye-popping color; these are your edible bowls!
• Extra virgin olive oil: For a rich, fruity base that adds authenticity and healthy fats.
• Ground chicken breast: Lean protein soaks up the savory seasonings and stays moist inside the pepper shells.
• Kosher salt: Just the right amount brings out all the other tastes in the dish.
• Freshly ground black pepper: Provides peppery warmth without overpowering the other Mediterranean flavors.
• Italian seasoning: This blend of herbs is a shortcut to earthy, aromatic depth.
• Red onion: Gives sweetness and a little crunch, essential for brightening the filling.
• Garlic: Freshly minced for robust aroma and that classic Greek taverna feel.
• Zucchini: Adds juiciness and a touch of green without overpowering the stuffing.
• Cherry tomatoes: Little flavor bombs that burst with summery sweetness in each forkful.
• Kalamata olives: Their briny, umami punch is key to the signature Greek flavor.
• Feta cheese: Tangy and creamy, this gets mixed in and sprinkled on top for a melty, craveable finish.
• Fresh dill: Just a little chopped up gives the whole dish a fresh, anise-like zing.
• Water: Poured into the dish to gently steam the peppers until they’re perfectly tender.
• Lemon wedges: That final squeeze wakes up all the flavors and adds a sunny brightness.

How to Make Greek Chicken Stuffed Peppers

Step 1: Prep the Peppers and Preheat

Start by preheating your oven to 350℉—this ensures everything bakes evenly right from the get-go. Meanwhile, slice each bell pepper in half from top to bottom. Carefully remove the stems, seeds, and membranes, then lay them cut side up in a 9×13 inch baking dish. These vibrant boats will soon be cradling your flavorful filling!

Step 2: Cook the Rice

Cook the rice according to package instructions, which is usually a simple matter of simmering until fluffy. Using cooked rice (instead of raw) keeps your Greek Chicken Stuffed Peppers perfectly tender and avoids any risk of crunchy bites. Set the rice aside while you move on to the rest of the filling.

Step 3: Sauté the Chicken

Heat extra virgin olive oil in a large skillet over medium heat. Add the ground chicken breast, seasoning with salt and pepper as it cooks. Break the chicken into small crumbles, cooking until there’s no pink left. Drain off any excess liquid—this step is the magic that keeps your filling from getting watery.

Step 4: Add the Veggies and Aromatics

To the same skillet, toss in Italian seasoning, diced red onion, minced garlic, and chopped zucchini. Stir and cook everything together for about two minutes. The veggies will soften, the aromatics will become fragrant, and your kitchen will start to smell like a beachside Greek bistro.

Step 5: Combine and Mix the Magic

In a large bowl, combine your cooked rice, chicken mixture, cherry tomatoes, kalamata olives, half of the feta, and all the fresh dill. Give it a good stir until every ingredient is mingling beautifully. You should see pops of green, red, purple, and creamy white—it’s practically a Mediterranean rainbow!

Step 6: Stuff and Top the Peppers

Spoon the hearty mixture evenly into each prepared bell pepper half, pressing down lightly to pack in all that goodness. Don’t forget to sprinkle the tops with the remaining feta and a little extra dill for even more flavor and color.

Step 7: Steam and Bake

Pour 1/2 cup of water into the baking dish (this helps steam the peppers to the perfect soft bite). Cover the dish with foil and pop it into the oven. Bake for 40-45 minutes, until the peppers are tender and everything smells outrageously good.

Step 8: Garnish and Serve

As soon as those Greek Chicken Stuffed Peppers come bubbling hot out of the oven, squeeze fresh lemon juice over the tops to wake up all the flavors. Serve with plenty of tzatziki sauce for dipping and swirling—each bite will be packed with sunshine!

How to Serve Greek Chicken Stuffed Peppers

Garnishes

The best finishing touches elevate every plate of Greek Chicken Stuffed Peppers. Crumble on a bit more feta cheese, an extra sprinkle of chopped fresh dill, and a light drizzle of good olive oil. A generous squeeze of fresh lemon is an absolute must—it cuts through the richness and makes everything sparkle.

Side Dishes

For a true Mediterranean spread, pair your stuffed peppers with homemade or store-bought tzatziki for dipping, a crisp Greek salad, or fluffy pita bread. If you want something extra special, try serving with herbed couscous or a platter of marinated olives to keep the sunny flavors going.

Creative Ways to Present

Instead of the usual casserole setup, try arranging each Greek Chicken Stuffed Pepper on top of a smear of tzatziki or hummus for restaurant-worthy style. Serve alongside a small pile of lemon wedges, fresh cucumber ribbons, and microgreens for a fresh, modern twist on a classic family meal.

Make Ahead and Storage

Storing Leftovers

Let your leftover Greek Chicken Stuffed Peppers cool completely, then store them in an airtight container in the fridge. They’ll stay delicious and satisfying for up to four days—making lunchtime the next day feel positively luxurious.

Freezing

These stuffed peppers freeze beautifully! Wrap each one tightly in foil or plastic wrap, then pop them into a freezer bag or airtight container. When you’re ready for a quick Greek-inspired meal, they’ll reheat straight from frozen without losing any of their bright, fresh flavors.

Reheating

Warm your Greek Chicken Stuffed Peppers in the oven at 350℉, covered with foil, for about 15-20 minutes until piping hot. You can also microwave them in short bursts—but do it gently so the peppers stay tender, not mushy. Add a fresh squeeze of lemon to revive all the flavors.

FAQs

Can I use ground turkey or beef instead of chicken?

Absolutely! While ground chicken keeps the dish light and lean, ground turkey or even ground beef work perfectly in Greek Chicken Stuffed Peppers. Just follow the same instructions and adjust seasoning to your taste.

Are there low-carb options for the rice?

Yes! Swap the rice for cooked cauliflower rice or quinoa for a lower-carb or gluten-free twist. Both absorb the Greek-inspired seasonings and make a great base for the filling.

How can I make this dish vegetarian?

It’s easy to create vegetarian Greek Chicken Stuffed Peppers by leaving out the chicken and doubling up on the veggies (add chopped mushrooms or spinach for substance). Or, use crumbled tofu for a plant-based protein boost.

Can I prep this dish ahead of time?

You sure can! Stuff and assemble the peppers in your baking dish up to one day ahead. Just cover and refrigerate, then bake as directed when you’re ready—allowing a few extra minutes if they’re cold from the fridge.

What’s the best way to reheat leftovers for lunch?

For a quick lunch, reheat a stuffed pepper in the microwave for about 2-3 minutes, covered, until warm throughout. For the best texture, reheat in the oven with a little extra feta sprinkled on top.

Final Thoughts

Packed with lively Mediterranean flavors, bright colors, and layers of texture in every bite, these Greek Chicken Stuffed Peppers are destined to become a new weeknight classic in your kitchen. Whether you serve them for family dinner, meal prep, or a fun weekend feast, I hope you enjoy every zesty, feta-flecked forkful as much as I do. Give them a try, and let the kitchen transport you to a little taverna in Greece tonight!

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