Name: Greek Chicken Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 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

Jump to Recipe

If you’re on a quest for a dinner that’s colorful, vibrant, and truly satisfying, Greek Chicken Stuffed Peppers are your answer. This Mediterranean-inspired dish brings together tender bell peppers, fresh herbs, savory ground chicken, and creamy feta in a show-stopping presentation that’s as fun to serve as it is to eat. The combination of warm rice, juicy vegetables, and briny olives transports your taste buds right to the sun-soaked Greek isles. Whether you’re feeding your family or entertaining guests, Greek Chicken Stuffed Peppers deliver unbeatable flavor in every bite.

Greek Chicken Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

These are the simple yet essential ingredients that make Greek Chicken Stuffed Peppers sing. Each one adds unique taste, texture, or color, building layers of Mediterranean flavor that no shortcut can match.

White Rice: The perfect starchy base that soaks up all the delicious juices from the chicken and veggies.
Bell Peppers: A trio of crisp peppers, halved for easy stuffing, bringing sweet flavor and stunning color.
Extra Virgin Olive Oil: A must-have for sautéing, imparting a fruity richness to the filling.
Ground Chicken Breast: Lean and protein-packed, it absorbs all those zesty Mediterranean flavors.
Kosher Salt & Freshly Ground Black Pepper: Essential for seasoning both the chicken and the overall dish.
Italian Seasoning: Herbaceous notes that complement the fresh dill and bright veggies.
Red Onion: Adds sweet pungency and a lovely burst of color in every bite.
Garlic: For irresistibly fragrant depth that ties the filling together.
Zucchini: Mild and slightly sweet, zucchini makes the stuffing juicy and nutrient-packed.
Cherry Tomatoes: Their juicy pop and vibrant tang are classic in Greek cuisine.
Kalamata Olives: Briny and bold, they give the dish its unmistakable Mediterranean flair.
Feta Cheese: Creamy, salty crumbles that melt into the filling and crown the peppers beautifully.
Fresh Dill: Brings a fresh, almost citrusy zing that brightens every forkful.
Water: Added to the baking dish to gently steam the peppers to perfection.
Lemon Wedges: A final squeeze amps up the flavor and brings everything together at serving time.

How to Make Greek Chicken Stuffed Peppers

Step 1: Prep and Cook the Rice

Start by preheating your oven to 350℉ for the perfect roasting environment. Cook the white rice according to the package instructions. The rice acts as the heart of the stuffing, absorbing all those savory juices and giving the filling body. This little bit of prep can be done ahead, so you can focus on assembling later!

Step 2: Prepare the Peppers

Slice each bell pepper in half from top to bottom and carefully remove the stems, ribs, and seeds. Laying them cut side up in a 9×13 baking dish helps them nestle together and keeps the filling in place. This method makes each serving neat and extra inviting.

Step 3: Cook the Chicken

Heat olive oil in a large skillet over medium heat. Add the ground chicken, seasoning right away with salt and pepper. As it cooks, break it up with a spatula, ensuring even browning. When there’s no pink left, drain off any excess liquid—this keeps your stuffed peppers from becoming soggy later on.

Step 4: Sauté the Vegetables

To the chicken, add Italian seasoning, diced red onion, minced garlic, and zucchini. Sauté for about 2 more minutes; this step softens the veggies just enough and lets the aromatics bloom. You’ll notice the kitchen start to smell irresistible!

Step 5: Combine the Stuffing

In a large bowl, combine the cooked rice, chicken and vegetable mixture, quartered cherry tomatoes, chopped Kalamata olives, half the feta, and the dill. Mix everything together thoroughly—this is where all the Greek Chicken Stuffed Peppers flavor magic builds up!

Step 6: Stuff and Bake

Pack the savory mixture into each bell pepper half, using all the filling. Sprinkle the tops with a bit more feta and a flurry of fresh dill. Pour ½ cup water into the baking dish (not on the peppers!), which will gently steam the peppers as they bake. Cover the dish tightly with foil and bake for 40 to 45 minutes until the peppers are fork-tender and the filling is piping hot.

Step 7: Finish and Serve

Once out of the oven, squeeze lemon juice over the stuffed peppers for a final tangy pop. Serve your Greek Chicken Stuffed Peppers with extra feta, more fresh dill, and a generous dollop of tzatziki (store-bought or homemade). Get ready to bask in compliments!

How to Serve Greek Chicken Stuffed Peppers

Garnishes

When it comes to garnishing Greek Chicken Stuffed Peppers, you’ll want to pile on a sprinkle of extra feta and a little more chopped dill or fresh parsley. A squeeze of lemon right before eating adds serious brightness. For a dramatic effect, add some thinly sliced red onion or a handful of microgreens on top just before serving.

Side Dishes

Pair your Greek Chicken Stuffed Peppers with a crisp Greek salad, some warm pita bread, or a big bowl of homemade tzatziki for dipping. Roasted potatoes, orzo pasta with lemon, or even a couscous salad would make fabulous accompaniments, turning your meal into a true Greek feast.

Creative Ways to Present

For family dinners, serve the peppers straight from the baking dish and let everyone help themselves. Hosting a party? Place each stuffed pepper half on small plates, nestled on a bed of baby spinach or arugula for individual servings. You can also slice the stuffed peppers into bite-sized portions as playful appetizers for sharing.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), transfer the cooled Greek Chicken Stuffed Peppers to an airtight container and refrigerate for up to 3 days. The flavors meld together even more overnight, making them just as good the next day for lunch or dinner.

Freezing

To freeze, allow the stuffed peppers to cool completely, then wrap each pepper half individually and place them in a freezer-safe bag or container. They’ll keep perfectly for up to 2 months. Simply thaw in the refrigerator overnight before reheating for a quick, satisfying meal anytime.

Reheating

For best results, reheat the stuffed peppers in a preheated oven at 350℉, covered with foil, for about 15 to 20 minutes or until heated through. If you’re in a hurry, you can microwave them loosely covered for 2 to 3 minutes, but the oven preserves the tender yet slightly crisp texture best.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice is a wholesome, nutty alternative that pairs beautifully with the Mediterranean flavors in Greek Chicken Stuffed Peppers. Just make sure to cook it fully before mixing with the filling because it usually takes longer than white rice.

What other vegetables can I add?

These stuffed peppers are very versatile—try adding spinach, diced eggplant, or grated carrot for an extra vegetable boost. The key is to dice everything small so the filling stays cohesive and every bite is well balanced.

Can I make Greek Chicken Stuffed Peppers vegetarian?

Definitely! Swap the ground chicken for a cup of cooked lentils, canned chickpeas, or crumbled plant-based meat. The core Greek flavors will still shine through, especially with the feta, olives, and dill.

How can I keep the peppers from becoming soggy?

Be sure to drain all excess liquid from your chicken mixture before stuffing the peppers, and use just enough water in the baking dish to help them steam. Baking uncovered for the last few minutes can also help firm them up if needed.

Can I prepare this dish ahead of time?

Yes! Make the filling and stuff the peppers up to a day in advance. Cover and refrigerate them, then bake just before serving. This makes Greek Chicken Stuffed Peppers wonderful for meal prepping or hosting guests without last-minute stress.

Final Thoughts

There’s something truly special about digging into a plate of Greek Chicken Stuffed Peppers—each bite is layered with flavor, color, and just a hint of summer. If you’ve been craving a dinner that feels like an escape to the Mediterranean, this recipe is the one! Give it a try soon, and don’t be surprised if it becomes a new staple in your meal rotation. Happy cooking, friend!

Greek Chicken Stuffed Peppers Recipe

★★★★★

5 from 18 reviews

Author: Mariam
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

These Greek Chicken Stuffed Peppers are a flavorful and satisfying dish that combines tender ground chicken with Mediterranean-inspired ingredients, all stuffed into sweet bell peppers and baked to perfection. A perfect blend of herbs, spices, and veggies make this a delicious and healthy meal option.

Instructions

Preheat Oven: Preheat oven to 350℉. Cook rice according to package instructions.
Prepare Peppers: Slice each bell pepper horizontally from top to bottom. Discard stems, remove ribs and seeds from peppers, and lay them cut side up in a 9X13 baking dish.
Cook Chicken Mixture: Heat olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper. Cook until no longer pink, breaking it up as it cooks. Drain excess liquid.
Add Vegetables: Stir in Italian seasoning, red onion, garlic, and zucchini. Cook for an additional 2 minutes, stirring occasionally.
Combine Filling: In a large bowl, combine cooked rice, chicken mixture, cherry tomatoes, Kalamata olives, feta, and dill. Stir until well combined.
Stuff Peppers: Fill peppers with the mixture and sprinkle the tops with more feta and dill. Pour 1⁄2 cup water into the baking dish, cover with foil, and bake for 40-45 minutes.
Serve: Squeeze lemon juice over the top before serving. Enjoy with tzatziki sauce.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Greek