Baked Greek Stuffed Peppers with Chicken Recipe
Delight in these Baked Greek Stuffed Peppers with Chicken – a flavorful and wholesome dish featuring tender bell peppers filled with a savory mixture of ground chicken, spinach, rice, and cheeses. This easy-to-make recipe combines Mediterranean herbs with melty mozzarella and tangy feta, perfect for a comforting family meal or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 stuffed pepper halves (serves 4-6) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
Baked Peppers
- 4 bell peppers
Filling
- 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)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare it for baking the peppers.
- Prepare Peppers: Slice each bell pepper in half vertically through the stem, removing seeds and membranes carefully. Arrange the halves cut side up in a 9×13-inch casserole dish or two 8×8-inch dishes greased with cooking spray or olive oil.
- Partially Bake Peppers: Bake the peppers uncovered for 25 minutes. This helps soften them so they cook evenly once stuffed.
- Cook Filling Base: While peppers bake, heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, kosher salt, and oregano. Sauté for about 3 minutes until onions are softened.
- Add and Cook Chicken: Add ground chicken to the skillet, breaking it up with a spoon. Cook until the chicken is no longer pink and cooked through, about 6-8 minutes. Remove from heat.
- Mix Filling: Transfer the cooked chicken mixture to a large bowl. Add shredded mozzarella, thawed spinach, and cooked white rice. Stir everything together thoroughly to create a flavorful filling.
- Stuff Peppers: Spoon the chicken and cheese mixture into each pre-baked pepper half evenly. Reserve any leftover filling for another use or freeze it for later.
- Final Bake: Return the stuffed peppers to the oven and bake for an additional 15 minutes to melt the cheese and heat everything through.
- Serve and Garnish: Remove from the oven. Serve warm with a squeeze of fresh lemon juice, a sprinkle of chopped flat leaf parsley, and crumbled feta cheese on top for added tang and freshness.
Notes
- You can customize the filling by substituting ground turkey for chicken.
- Ensure spinach is well-thawed and drained to avoid excess moisture in filling.
- Use precooked rice to save time; leftover rice works great.
- If you prefer a spicier dish, add a pinch of crushed red pepper flakes to the filling.
- These stuffed peppers can be assembled ahead of time and baked just before serving.
- Leftover stuffed peppers can be refrigerated for up to 3 days or frozen for 1-2 months.
Keywords: Greek stuffed peppers, baked stuffed peppers, healthy chicken recipe, Mediterranean stuffed peppers, ground chicken peppers
