Ground Chicken Greek Stuffed Peppers (Printable)
Tender bell peppers stuffed with seasoned ground chicken, crumbled feta, spinach, and Greek herbs for a satisfying Mediterranean meal.
# 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 - ⅓ 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 - ½ cup chicken broth
# How to make it:
01 - Preheat oven to 375°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - Slice the tops off the bell peppers and remove all seeds and membranes. Place the peppers upright in the prepared baking dish.
03 - In a large skillet, heat olive oil over medium heat. Sauté the onion for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Add ground chicken to the skillet. Cook, breaking it apart with a spoon, until no longer pink, about 5–7 minutes.
05 - Stir in the diced tomato, chopped spinach, parsley, dill, oregano, cumin, paprika, salt, and pepper. Cook for 2–3 minutes until the spinach wilts. Fold in cooked rice or quinoa if using, then remove from heat.
06 - Let the mixture cool slightly, then gently fold in the crumbled feta cheese.
07 - Spoon the chicken mixture into each bell pepper, packing gently to fill completely.
08 - Pour the chicken broth into the bottom of the baking dish to keep the peppers moist during baking. Cover tightly with aluminum foil and bake for 30 minutes.
09 - Remove the foil and continue baking for an additional 10 minutes until the peppers are tender and the tops are lightly golden.
10 - Garnish with additional fresh herbs and crumbled feta before serving, if desired.
# Expert Tips:
01 -
- The filling works beautifully on its own as a quick skillet meal if you do not feel like stuffing peppers.
- It is genuinely easy enough for a weeknight but pretty enough to serve when friends come over.
- Leftovers reheat like a dream and taste even better the next day for lunch.
02 -
- Do not skip the chicken broth in the bottom of the dish, because dry peppers are the number one complaint with stuffed pepper recipes.
- Fold the feta in off the heat or it will melt completely and you will lose those delicious creamy pockets.
- Covering with foil for the first 30 minutes is essential for steaming the peppers soft before browning the tops.
03 -
- Choose bell peppers with flat bottoms so they stand up straight in the baking dish without wobbling over.
- Let the filling rest for 5 minutes before stuffing because it firms up slightly and is much easier to handle.