Baked Greek Stuffed Peppers with Chicken Recipe

Introduction

These Baked Greek Stuffed Peppers with Chicken are a flavorful and wholesome meal perfect for weeknight dinners. Stuffed with a savory mixture of ground chicken, spinach, rice, and cheese, they are both comforting and nutritious. This recipe brings together Mediterranean flavors in a simple, satisfying dish.

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

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Slice each bell pepper in half lengthwise from top to bottom through the stem. Remove the seeds and membranes. Arrange the pepper halves in a 9×13″ casserole dish or two 8×8″ dishes greased with cooking spray or olive oil. Bake uncovered for 25 minutes to soften.
3. Step 3: While the peppers bake, heat olive oil in a large skillet over medium-high heat. Add the diced onion, minced garlic, kosher salt, and oregano. Cook until the onion is soft, about 3 minutes.
4. Step 4: Add the ground chicken to the skillet and break it up with a spoon. Cook until the chicken is no longer pink, then remove from heat.
5. Step 5: Transfer the cooked chicken mixture to a large bowl. Add the shredded mozzarella, thawed and drained spinach, and cooked white rice. Stir well to combine and heat through slightly.
6. Step 6: Spoon the filling evenly into each pre-baked pepper half. Reserve any leftover filling for another use or freeze for later.
7. Step 7: Return the stuffed peppers to the oven and bake for an additional 15 minutes to melt the cheese and heat everything through.
8. Step 8: Remove from oven and serve hot, topped with crumbled Feta cheese, chopped parsley, and a squeeze of fresh lemon juice.

Tips & Variations

• Use brown rice or quinoa instead of white rice for added fiber and texture.
• Swap ground chicken for ground turkey or lean beef for a different protein option.
• For a bit of heat, add red pepper flakes or diced jalapeño to the filling.
• Make sure to drain the spinach well to prevent watery filling.
• Leftover stuffed peppers can be reheated in the oven covered with foil to avoid drying out.

Storage

Store any 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, about 15–20 minutes, to maintain texture and flavor. You can also freeze the leftover filling separately for up to 3 months and thaw before stuffing and baking.

How to Serve

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 ahead and refrigerate them covered for up to 24 hours before baking. Just add a little extra baking time if baking straight from the fridge.

Can I use fresh spinach instead of frozen?

Absolutely. If using fresh spinach, sauté it briefly and drain well to avoid excess moisture in the filling.

Baked Greek Stuffed Peppers with Chicken Recipe

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★★★★★

4.8 from 109 reviews

These Baked Greek Stuffed Peppers with Chicken offer a wholesome and flavorful meal featuring ground chicken, spinach, rice, and a melty blend of mozzarella and feta cheese. Baked to perfection, these stuffed peppers are a delightful combination of savory herbs, tender vegetables, and gooey cheese, perfect for a comforting dinner with a Mediterranean twist.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 stuffed pepper halves (serves 4) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Vegetables

• 4 bell peppers
• 1 medium white onion (diced)
• 8 oz frozen spinach (thawed and drained)
• 1 lemon (cut into wedges)
• 1/2 cup chopped flat leaf parsley

Meat

• 1 lb ground chicken

Dairy

• 1 1/2 cups mozzarella cheese (shredded)
• 1/4 cup Feta cheese crumbles

Grains

• 1 cup cooked white rice

Pantry & Spices

• 1 tbsp olive oil
• 3 cloves garlic (minced)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp oregano

Instructions

1. Preheat the oven. Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the peppers.
2. Prepare and bake the peppers. Slice each bell pepper in half lengthwise through the stem, removing all seeds and membranes. Arrange the pepper halves cut side up in a 9×13-inch casserole dish or two 8×8-inch dishes that have been lightly coated with cooking spray or olive oil. Bake uncovered for 25 minutes to soften the peppers.
3. Sauté aromatics and seasoning. While the peppers bake, heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, kosher salt, and oregano. Cook and stir for about 3 minutes, or until the onions become soft and fragrant.
4. Cook the ground chicken. Add the ground chicken to the skillet with the aromatics. Use a spoon to break up the meat as it cooks. Continue cooking until the chicken is fully cooked through and no longer pink inside. Remove the skillet from heat.
5. Combine filling ingredients. Transfer the cooked chicken mixture to a large mixing bowl. Add shredded mozzarella cheese, thawed and drained spinach, and cooked white rice. Stir everything together until well combined and heated through if still warm.
6. Stuff the peppers. Spoon the chicken and cheese mixture evenly into each partially baked pepper half. If any filling remains, save it for another use or freeze for later.
7. Final bake. Return the stuffed peppers to the oven and bake for an additional 15 minutes. This step melts the cheese and allows all flavors to meld beautifully.
8. Serve. Remove the stuffed peppers from the oven and garnish with freshly chopped parsley and crumbled feta cheese. Serve each with a wedge of lemon to squeeze over the top for a bright, fresh finish.

Notes

• You can substitute ground turkey or lean ground beef for the chicken if preferred.
• Make sure to thoroughly drain the spinach to prevent the filling from becoming watery.
• Leftover filling can be frozen for up to 3 months for an easy meal prep option.
• For a spicier kick, add red pepper flakes to the chicken mixture when cooking.
• Use a mix of colored bell peppers for a more vibrant presentation.

Keywords: Greek stuffed peppers, baked stuffed peppers, ground chicken recipe, healthy stuffed peppers, Mediterranean stuffed peppers