Baked Greek Stuffed Peppers with Chicken Recipe
Baked Greek Stuffed Peppers with Chicken are a delicious and healthy meal option that is easy to prepare. This recipe combines juicy bell peppers with a flavorful filling made of chicken, quinoa (or rice), feta cheese, and olives. It’s not just tasty; it’s also colorful and nutritious!
Why Make This Recipe
This recipe is perfect if you’re looking for a meal that is both satisfying and healthy. The combination of chicken and quinoa provides a good source of protein, while the fresh vegetables add essential vitamins. Plus, you can customize the recipe based on your preferences. Whether you want it low-carb or loaded with more veggies, it’s versatile enough to suit everyone’s taste!
How to Make Baked Greek Stuffed Peppers with Chicken
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb cooked chicken breast, shredded or diced (rotisserie chicken works great)
- 1 cup cooked quinoa or rice (for a low-carb option, use cauliflower rice)
- 1/2 cup crumbled feta cheese
- 1/4 cup black olives, pitted and chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Directions
- Preheat the oven to 375°F (190°C).
- Prepare the bell peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- Make the filling: In a large bowl, combine the shredded chicken, cooked quinoa (or rice), crumbled feta, chopped olives, red onion, olive oil, lemon juice, oregano, basil, garlic powder, salt, and pepper. Mix well until everything is evenly combined.
- Stuff the peppers: Spoon the chicken mixture into each bell pepper, packing the filling down slightly as you go to make sure they are well-filled.
- Bake: Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes, until the tops of the peppers are slightly golden and the filling is heated through.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or basil if desired.
How to Serve Baked Greek Stuffed Peppers with Chicken
These stuffed peppers can be served on their own as a main dish, or paired with a fresh salad for a complete meal. They also make a great option for meal prep, as they hold up well in the fridge.
How to Store Baked Greek Stuffed Peppers with Chicken
Once baked, let the stuffed peppers cool completely before storing. Place them in an airtight container and keep them in the fridge. They should be good for up to 4 days. You can reheat them in the microwave or oven until warmed through.
Tips to Make Baked Greek Stuffed Peppers with Chicken
- Ensure the peppers are not too soft before stuffing them. You want them to hold their shape while cooking.
- For a spicier version, add some red pepper flakes to the filling.
- Feel free to mix in other ingredients like spinach or sun-dried tomatoes for extra flavor.
Variation
You can easily swap out the chicken for ground turkey or beef if you prefer. Additionally, try using different types of cheese, like mozzarella or goat cheese, to change the flavor.
FAQs
1. Can I make Baked Greek Stuffed Peppers ahead of time?
Yes, you can prepare and stuff the peppers in advance and store them in the fridge. Bake them just before serving.
2. Can I freeze the stuffed peppers?
Yes, you can freeze the uncooked stuffed peppers. Just wrap them tightly in plastic wrap and then in aluminum foil. When ready to eat, bake them straight from the freezer, adding additional cooking time.
3. What can I serve with Baked Greek Stuffed Peppers?
You can serve them with a simple green salad, tzatziki sauce, or a side of roasted vegetables for a balanced meal.
