Baked Greek Stuffed Peppers with Chicken Recipe
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.
- 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
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
- Preheat the oven. Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the peppers.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
