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Baked Greek Stuffed Peppers With Chicken

These hearty and flavorful stuffed peppers feature a savory chicken filling with Greek-inspired spices, topped with melted mozzarella and feta cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 4 large large bell peppers (red, yellow, or green) Your choice of color
  • 1 tablespoon olive oil For greasing and sautéing
  • 1 medium white onion, diced
  • 3 cloves garlic, minced Use fresh garlic for best flavor
  • 1 lb ground chicken
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 cup cooked white rice
  • 1 cup frozen spinach, thawed and drained well Ensure excess moisture is removed
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup crumbled feta cheese For topping
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons flat leaf parsley, chopped For garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Slice the bell peppers in half lengthwise and scoop out the seeds and membranes.
  3. Grease a 9×13-inch baking dish with olive oil and arrange the pepper halves cut-side up inside.
  4. Bake the halved peppers for 25 minutes.
Sauté the Aromatics
  1. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil.
  2. Add the diced onion and sauté for about 2 minutes until slightly translucent.
  3. Add the minced garlic and sauté for an additional 1-2 minutes.
Cook the Ground Chicken
  1. Add the ground chicken to the skillet, breaking it up with a spoon.
  2. Cook until no pink remains, about 5-7 minutes. Season with salt, black pepper, and dried oregano.
Build the Filling
  1. In a large bowl, combine the cooked chicken mixture with cooked rice, thawed spinach, and half of the shredded mozzarella.
  2. Mix well and add lemon juice to brighten the flavors.
Stuff the Peppers
  1. Spoon the filling into the pre-baked pepper halves, packing it in slightly.
  2. If there’s leftover filling, store it for later use.
Top and Bake Again
  1. Sprinkle the remaining mozzarella on top of the stuffed peppers.
  2. Bake for another 15 minutes until the cheese is melted and golden.
  3. Let peppers rest for 3-5 minutes before serving.
Finish and Serve
  1. Top each pepper with crumbled feta and chopped parsley. Add a squeeze of lemon juice before serving.

Notes

Drain the spinach well to avoid watery filling. Pre-bake the peppers to ensure they are tender. Taste and adjust seasoning of the filling before stuffing.