Chicken stuffed bell peppers have a delicious Greek filling and melted cheese on top. Make this recipe for dinner tonight or freeze for later!
Typically bell peppers are stuffed raw and then baked so they still have a bit of crunch when they’re done.
Instead, cooking the peppers by themselves first gives them a soft, tender texture. This difference is what makes this Greek stuffed peppers recipe so special.
The seasonings and the garnish of crumbled Feta also add some traditional Mediterranean flavor to the dish.
With a little bit of prep, these go from oven to table in about 45 minutes. Plus, it’s easy to feed a larger crowd by doubling or tripling the stuffed pepper recipe shown below.
INGREDIENT NOTES AND SUBSTITUTIONS
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Bell peppers – The color of bell peppers is largely based on how long it’s been left on the vine to ripen. Green peppers tend to be more bitter, while the red ones are sweeter. Orange and yellow are somewhere in the middle, and any of these colors will work just fine.
- Ground chicken – While this recipe is specifically for chicken stuffed peppers, you could easily substitute ground turkey or lean ground beef if desired.
- Mozzarella cheese – Always buy fresh and shred your own – bagged shreds have a preservative that prevents them from melting properly.
- Vegetarian option – Make this recipe meat-free by using chickpeas, tofu, or vegan crumbles in place of the meat.
How to make chicken stuffed bell peppers
First, bake the bell peppers by themselves so they soften and brown. Then, make the filling, stuff the peppers, and bake again! Serve with a squeeze of lemon and some crumbled feta for extra flavor.
Prep the bell peppers
- Start by slicing the peppers in half through the stem, then clean out the insides.
- Bake them open side up in a greased baking dish for about 25 minutes.
Make the filling
- Saute the onions, garlic, salt, and oregano until the onions start to soften.
- Next, add in the ground chicken and cook until it’s no longer pink.
- Remove from heat and transfer everything to a large bowl.
- Then, mix the drained spinach and cooked rice into the ground chicken.
Stuff the peppers and bake
- Spoon the filling into each pepper half. There should be enough to slightly overfill each one.
- Add a handful of mozzarella shreds over the top of the peppers.
- Then, bake for about 15 minutes or until the cheese is bubbly and the filling is warmed through.
What to serve with stuffed peppers
These chicken stuffed peppers are quite filling just on their own.
Greek tzatziki would make a great spread or dipping sauce, otherwise here are some ideas for side dishes if you’d like:
- Crusty bread
- Summer pasta salad
- Roasted zucchini or cauliflower
- Kalamata olives
- Garlic roasted potatoes
- Storage – Transfer the Greek stuffed peppers to an airtight container and keep in the refrigerator for up to 4 days.
- Reheating – Heat in the microwave or in the oven until the filling is warmed through.
- Freezing – The peppers can be frozen with the filling inside for 1-2 months. Wrap each pepper in foil or plastic wrap and add to a storage container. Thaw in the refrigerator, then top with cheese and bake.
- Make ahead – You can easily make the filling and clean out the peppers up to a day in advance. Store everything in the refrigerator until you’re ready, then follow the recipe as directed.
- Leftover filling – If you happen to have any extra filling, you can save it for later or to use in another recipe. It will keep for 3-4 days in the refrigerator or up to 3 months in the freezer.
MORE STUFFED PEPPER RECIPES
For something a little different, try these Tex Mex Stuffed Peppers that use poblano chiles. Otherwise, here are some more delicious bell pepper recipes to try:
Watch how to make this below!
Greek Chicken Stuffed Bell Peppers
- 4 bell peppers
- 1 tbsp olive oil
- 1 medium white onion diced
- 3 garlic cloves minced
- 1 lb ground chicken
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp oregano
- 1 1/2 cup mozzarella cheese shredded
- 1 cup cooked white rice
- 8 oz frozen spinach thawed and drained
- Feta cheese crumbles
- lemon slices
- parsley chopped
- Preheat oven to 350°F.
- Slice each bell pepper in half top to bottom through stem. Remove seeds and membranes. Place in a rectangle 9x13" casserole dish (or two 8x8" to accommodate) that has been sprayed with cooking spray or olive oil. Bake for 25 minutes uncovered.
- Heat oil in a large skillet over medium-high heat. Add the onions, garlic, salt and oregano. Cook until soft, 3 minutes. Add ground chicken to hot skillet, break up with spoon.
- Cook until no longer pink. Remove from heat and add to large bowl.
- Add the mozzarella cheese, drained spinach and cooked rice to seasoned chicken in bowl. Stir to incorporate and heat through. Divide and spoon mixture into each baked pepper, reserving any leftover filling for other use or freeze.
- Place in oven to bake 15 minutes to melt cheese and heat through. Serve with squeeze of lemon, parsley crumbled feta cheese if desired.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.