Greek Chicken Stuffed Peppers

Greek Chicken Stuffed Peppers

Greek Chicken Stuffed Peppers are a delicious and healthy meal option. These colorful bell peppers are filled with a tasty mixture of ground chicken, rice, and Mediterranean flavors. They are not only visually appealing but also packed with nutrients, making them a great choice for any dinner.

Why Make This Recipe

This recipe is perfect for several reasons. First, it is easy to prepare, making it great for busy weeknights. Second, the flavors are a wonderful mix of Greek ingredients like feta cheese and olives, providing a taste of the Mediterranean. Finally, it is a versatile dish that can be customized to suit your preferences, allowing for endless variations to keep things interesting.

How to Make Greek Chicken Stuffed Peppers

Ingredients:

• 4 large bell peppers (any color), halved and seeds removed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup cooked rice (white or brown)
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, sliced
• 1/4 cup sun-dried tomatoes, chopped
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• Additional feta cheese for topping (optional)

Directions:

1. Preheat your oven to 375°F (190°C). Place the halved bell peppers, cut side up, in a baking dish and set aside.
2. In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for about 3 minutes until it starts to soften.
3. Add the minced garlic, ground chicken, oregano, thyme, cinnamon, paprika, salt, and pepper to the skillet. Cook, breaking up the chicken with a wooden spoon, until the chicken is browned and cooked through, about 8 minutes.
4. Stir in the cooked rice, feta cheese, sliced olives, and chopped sun-dried tomatoes. Mix well to combine and cook for an additional 2-3 minutes.
5. Remove the skillet from the heat and stir in the lemon juice and chopped parsley.
6. Stuff each halved bell pepper with the chicken mixture, pressing down slightly to pack the filling. If desired, sprinkle additional feta cheese on top.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
8. Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.

How to Serve Greek Chicken Stuffed Peppers

Serve these stuffed peppers warm. They are great on their own or paired with a simple salad or some crusty bread. You can also add a dollop of yogurt or tzatziki sauce on the side for extra flavor.

How to Store Greek Chicken Stuffed Peppers

To store leftovers, place the stuffed peppers in an airtight container. They can be kept in the refrigerator for up to three days. To reheat, simply place them in the oven at 350°F (175°C) until heated through.

Tips to Make Greek Chicken Stuffed Peppers

• Feel free to swap out the ground chicken for ground turkey or beef if you prefer.
• Add more vegetables like spinach or zucchini for extra nutrition.
• Customize the spices to your taste—more or less paprika and oregano can change the flavor profile.

Variation

You can turn this dish into a vegetarian option by substituting the chicken with black beans or lentils. You can also add other veggies such as diced mushrooms or chopped spinach to enhance the filling.

FAQs

1. Can I make Greek Chicken Stuffed Peppers ahead of time?
Yes, you can prepare the filling a day in advance and stuff the peppers right before baking.

2. Can I freeze Greek Chicken Stuffed Peppers?
Yes, they freeze well! Just make sure they are fully cooled before sealing them in an airtight container or freezer bag.

3. What can I use instead of feta cheese?
If you don’t have feta, you can use goat cheese or ricotta for a different flavor and texture.