Ground Chicken Greek Stuffed Peppers (Printable)
Tender bell peppers stuffed with seasoned ground chicken, feta, spinach, and aromatic herbs, then baked to perfection.
# What You'll Need:
→ Meat & Protein
01 - 1 lb ground chicken
02 - 3.5 oz feta cheese, crumbled
→ Vegetables
03 - 4 large bell peppers (any color), tops cut off and seeds removed
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium tomato, diced
07 - 2 oz baby spinach, roughly chopped
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped
→ Grains (Optional)
10 - 1/3 cup cooked rice or quinoa (omit for low carb)
→ Spices & Seasoning
11 - 2 teaspoons dried oregano
12 - 1 teaspoon ground cumin
13 - 1 teaspoon paprika
14 - Salt and pepper to taste
→ Liquids
15 - 2 tablespoons olive oil
16 - 1/2 cup chicken broth
# How to Prepare:
01 - Preheat oven to 375°F. Lightly grease a baking dish.
02 - Slice the tops off bell peppers and remove seeds and membranes. Place peppers upright in the baking dish.
03 - In a large skillet, heat olive oil over medium heat. Sauté onion for 2–3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
04 - Add ground chicken to the skillet. Cook, breaking apart with a spoon, until no longer pink, about 5–7 minutes.
05 - Stir in diced tomato, chopped spinach, parsley, dill, oregano, cumin, paprika, salt, and pepper. Cook for 2–3 minutes until spinach wilts. Fold in cooked rice or quinoa if using, then remove from heat.
06 - Let the mixture cool slightly, then gently fold in crumbled feta cheese.
07 - Spoon the chicken mixture into each bell pepper, packing gently to fill evenly.
08 - Pour chicken broth into the bottom of the baking dish to keep peppers moist during baking. Cover tightly with aluminum foil.
09 - Bake covered for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and tops are slightly golden.
10 - Garnish with extra fresh herbs and crumbled feta before serving, if desired.
# Expert Advice:
01 -
- The feta melts into the chicken filling and creates these little pockets of salty creaminess that you will never stop thinking about.
- It looks like you spent hours on it but the whole thing comes together with one skillet and a baking dish.
- Leftovers reheat beautifully which means lunch the next day is actually something to look forward to.
02 -
- Do not skip the broth in the bottom of the dish because without it the peppers will dry out and the bottoms will char before the insides are cooked through.
- Let the filling cool slightly before adding feta or it will dissolve completely and you will lose those distinct salty pockets that make each bite interesting.
03 -
- Choose peppers that are roughly the same size so they all finish cooking at the same time and you are not stuck with one undercooked pepper while the rest are perfect.
- Toast the dried oregano in the dry skillet for about 30 seconds before adding the oil to intensify its flavor beyond what you thought dried herbs could do.