Name: Baked Greek Stuffed Peppers with Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 4 bell peppers; 1 tbsp olive oil; 1 medium white onion, diced; 3 cloves garlic, minced; 1 lb ground chicken; 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 tsp oregano; 1 1/2 cups shredded mozzarella cheese; 1 cup cooked white rice; 8 oz frozen spinach, thawed and drained; 1/4 cup feta cheese crumbles; 1/2 cup chopped flat leaf parsley; 1 lemon, cut into wedges (for serving)

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Introduction

Baked Greek stuffed peppers with chicken offer a delightful combination of savory flavors and wholesome ingredients. This dish is perfect for a family dinner or meal prep, featuring tender bell peppers filled with a cheesy, herbed chicken and spinach mixture.

A close-up of a stuffed red bell pepper cut in half and filled with three visible layers: the bottom layer is the bright red pepper shell, the middle layer is a beige and green mixture of cooked grains and spinach, and the top layer is melted cheese that is golden brown with some white crumbles of cheese and sprinkled chopped green herbs. A wedge of bright yellow lemon sits on the right side of the white plate, which rests on a white marbled surface scattered with some crumbs and herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bell peppers
1 tbsp olive oil
1 medium white onion (diced)
3 cloves garlic (minced)
1 lb ground chicken
1/2 tsp kosher salt
1/2 tsp black pepper
2 tsp oregano
1 1/2 cups mozzarella cheese (shredded)
1 cup cooked white rice
8 oz frozen spinach (thawed and drained)
1/4 cup Feta cheese crumbles
1 lemon (cut into wedges)
1/2 cup chopped flat leaf parsley

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Slice each bell pepper in half lengthwise through the stem. Remove seeds and membranes. Arrange the pepper halves cut side up in a 9×13″ casserole dish or two 8×8″ dishes lightly greased with cooking spray or olive oil. Bake uncovered for 25 minutes.
Step 3: While peppers bake, heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, kosher salt, and oregano. Cook for about 3 minutes until softened.
Step 4: Add ground chicken to the skillet, breaking it up with a spoon. Cook until no longer pink, then remove from heat.
Step 5: Transfer the cooked chicken mixture to a large bowl. Add mozzarella cheese, thawed and drained spinach, and cooked white rice. Stir well to combine and allow the mixture to warm through.
Step 6: Spoon the filling evenly into each baked pepper half, saving any extra mixture for another meal or freezing.
Step 7: Return stuffed peppers to the oven and bake for an additional 15 minutes, until cheese melts and filling is heated through.
Step 8: Serve stuffed peppers with a squeeze of lemon juice, crumbled feta cheese, and chopped parsley for a fresh finish.

Tips & Variations

Use quinoa or cauliflower rice instead of white rice for a low-carb alternative.
Swap ground chicken with ground turkey or beef for different flavors.
Add a pinch of red pepper flakes for a spicy kick.
Fresh spinach can replace frozen for a brighter texture, but be sure to wilt and drain it well.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave for 1-2 minutes. For longer storage, freeze leftovers in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a stuffed red bell pepper cut in half, showing three main layers: a bright red outer pepper shell, a thick middle layer of cooked ground meat mixed with greens, and a top layer of golden-browned melted cheese sprinkled with white cheese crumbs and chopped green herbs. The dish is placed on a white plate on a white marbled texture surface, with a few crumbs and herbs scattered around and a bright yellow lemon wedge on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers a day ahead and store them covered in the refrigerator. Bake them just before serving to keep the peppers tender and the filling hot.

What can I serve with these stuffed peppers?

These peppers pair well with a simple green salad, crusty bread, or a light Greek yogurt sauce to complement the flavors and add freshness to the meal.