Ground Chicken Greek Stuffed Peppers (Printable)
Sweet peppers stuffed with savory chicken, feta, and aromatic Greek herbs baked to tender perfection.
# What You Need:
→ Meat & Protein
01 - 1 lb ground chicken
02 - 3.5 oz feta cheese, crumbled
→ Vegetables
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
# Steps:
01 - Preheat oven to 375°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - Slice the tops off bell peppers and remove all seeds and membranes. Place peppers upright in the prepared baking dish.
03 - In a large skillet, heat olive oil over medium heat. Sauté the onion for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Add ground chicken to the skillet. Cook, breaking it apart with a spoon, until no longer pink, about 5 to 7 minutes.
05 - Stir in diced tomato, chopped spinach, parsley, dill, oregano, cumin, paprika, salt, and pepper. Cook for 2 to 3 minutes. Mix in cooked rice or quinoa if using, then remove from heat.
06 - Let the mixture cool slightly, then gently fold in the crumbled feta cheese.
07 - Spoon the chicken mixture into each bell pepper, packing gently to fill evenly.
08 - Pour chicken broth into the bottom of the baking dish to keep peppers moist during baking. Cover tightly with aluminum foil and bake for 30 minutes.
09 - Remove the foil and continue baking for an additional 10 minutes until peppers are tender and tops are lightly golden.
10 - Garnish with extra fresh herbs and crumbled feta before serving if desired.
# Expert Advice:
01 -
- The filling is so good you will catch yourself eating it straight from the pan before it ever reaches a pepper.
- Feta folded in at the end creates little pockets of salty creaminess that make every bite feel indulgent despite being low carb.
- Everything cooks in one skillet and one baking dish, which means cleanup is almost nonexistent.
02 -
- Do not skip the broth in the bottom of the dish because dry baked peppers develop a tough, wrinkled skin that no amount of filling can redeem.
- Let the filling cool for a few minutes before adding feta or you will end up with a homogenous cheese sauce instead of those beautiful pockets of saltiness.
03 -
- Choose bell peppers that are roughly the same size so they all finish cooking at the same time and no one ends up with a mushy or underdone pepper.
- Toasting the cumin and oregano in the dry skillet for thirty seconds before adding oil intensifies their flavor in a way that makes people ask what your secret is.