Ground Chicken Greek Stuffed Peppers (Printable View)
Tender bell peppers stuffed with savory ground chicken, feta cheese, and Mediterranean herbs, baked to perfection.
# Ingredient List:
→ Meat & Protein
01 - 1 lb ground chicken
02 - 3.5 oz feta cheese, crumbled
→ Vegetables & Herbs
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 Make It:
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 prepared 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 vegetables soften. Mix 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 completely.
08 - Pour chicken broth into the bottom of the baking dish to keep peppers moist. Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and tops are lightly golden.
09 - Garnish with extra fresh herbs and feta cheese before serving, if desired.
# Expert Suggestions:
01 -
- Ground chicken cooks faster than beef or lamb, making this doable on any busy weeknight without sacrificing an ounce of flavor.
- The combination of feta, dill, and cumin transforms humble pantry staples into something that tastes like a taverna dinner on a Greek island.
02 -
- Do not skip the broth in the bottom of the dish, because without that steam the peppers will wrinkle and dry out before the filling cooks through.
- Let the filling cool for a few minutes before adding feta, since adding it straight off the heat turns it gritty and overly salty.
03 -
- Choose peppers with flat bottoms so they stand upright without wobbling, because a tipped pepper spills its filling into the broth.
- Taste the filling before you stuff the peppers and adjust salt, since feta varies wildly in saltiness between brands.