Greek Stuffed Peppers
These Greek stuffed peppers are a great dinner to make any night of the week. With a ground chicken, tomato and rice filling, they are seasoned with all the classic Mediterranean flavors. We like to use leftover or microwavable rice to prep this meal in only 10 minutes.
Ingredients
- 1 lb ground chicken
- 1 teaspoon coarse kosher salt
- 6-8 bell peppers tops cut off and seeds removed
- 1 cup pre-cooked rice leftovers, microwaveable, or quick cook
- 2 tablespoons olive oil
- 1 medium red onion diced
- 2 cloves garlic minced
- 1 (14oz) can diced tomatoes with juice
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- ½ teaspoon thyme
- 2 tablespoons parsley
- 2 tablespoons chopped black olives
- ½ cup crumbled Feta optional
- ½ cup Tzatziki sauce optional
Instructions
- Preheat oven to 400°F. Lightly grease a 10x7-inch baking dish.
- In a large skillet, add the ground chicken and salt. Cook over medium heat until the chicken is cooked through. Transfer to a clean plate.
- Meanwhile, cut the tops of the bell peppers and remove the ribs inside.
- In the now-empty skillet, heat olive oil.
- Add the onion and garlic and saute until softened, about 2-3 minutes.
- Add tomato paste, diced tomatoes, oregano, thyme, salt, and pepper. Simmer for 2-3 minutes.
- Remove from heat and stir in ground chicken, cooked rice, olives, and parsley.
- Spoon the filling into hollowed peppers, packing in lightly and leaving a little room at the top.
- Sprinkle feta on top, if using.
- Place peppers upright in a baking dish with ¼ cup of water in the bottom of the dish. Cover loosely with an aluminum foil.
- Bake for 30 minutes, then remove the foil and continue baking for an additional 5-10 minutes, uncovered, until the peppers are tender and the feta is slightly golden.
- Let rest for 2-3 minutes and garnish with extra parsley. Serve as is, or with additional feta cheese and Tzatziki sauce, if desired.
Notes
Storing Tips:
- Store the leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
- We don't recommend freezing these Greek stuffed peppers since the pepper will be mushy in consistency once thawed.
- To meal prep or make this in advance for an easy weeknight dinner, you can cook the filling up to a day in advance. Then all you need to do is stuff the peppers and bake!
- Store the leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
- We don't recommend freezing these Greek stuffed peppers since the pepper will be mushy in consistency once thawed.
- To meal prep or make this in advance for an easy weeknight dinner, you can cook the filling up to a day in advance. Then all you need to do is stuff the peppers and bake!
Nutrition
Calories: 561kcalCarbohydrates: 56gProtein: 29gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 119mgSodium: 1149mgPotassium: 1182mgFiber: 6gSugar: 11gVitamin A: 6094IUVitamin C: 236mgCalcium: 190mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.
