Name: Greek Chicken Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: ⅔ cup uncooked white rice (about 2 cups cooked); 3 bell peppers, halved horizontally and seeded; 1 tablespoon extra virgin olive oil; 1 pound ground chicken breast; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon Italian seasoning; 1 small red onion, diced; 2 cloves garlic, minced; 1 zucchini, diced; ½ cup cherry tomatoes, quartered; ½ cup kalamata olives, chopped; ½ cup feta cheese, divided; 2 tablespoons fresh dill, chopped; ½ cup water; Lemon wedges

Jump to Recipe· 3.8 from 8 reviews

If you’re ready to bring a burst of Mediterranean sunshine right to your dinner table, this Greek Chicken Stuffed Peppers Recipe is exactly the dish you need. Full of vibrant colors and loaded with juicy, tender chicken, fresh vegetables, tangy feta, and fragrant herbs, these stuffed peppers will quickly become a family favorite for weeknights or weekend gatherings. It’s nutritious, satisfying, and the kind of comforting meal that feels both special and effortlessly easy to prepare.

Ingredients You’ll Need

A shiny metal bowl filled with a colorful mix of ingredients divided into sections: bright red chopped cherry tomatoes at the top center, creamy white crumbled cheese scattered around, brown cooked ground meat in the lower right, dark purple sliced olives on the lower left, and small green chopped zucchini mixed throughout. A wooden spoon rests inside the bowl. To the upper left, a white tray holds six hollowed green bell pepper halves. Two halves of a yellow lemon sit on the top right on a white marbled surface. A small white bowl with green herbs and a wooden spoon is placed near the bottom right. Soft beige cloth napkins are folded at the bottom left of the image. Photo taken with an iphone --ar 4:5 --v 7

The beauty of the Greek Chicken Stuffed Peppers Recipe lies in its simple yet carefully balanced ingredients. Each one plays a starring role, whether it’s the mild sweetness of bell peppers, the heartiness of ground chicken, or the salty tang of feta cheese. Together, they create a perfect harmony of flavors and textures that make every bite unforgettable.

⅔ cup uncooked white rice: Provides a fluffy, tender base that soaks up all the delicious flavors.
3 bell peppers, halved horizontally and seeded: Bright and crisp, these serve as edible bowls packed with goodness.
1 tablespoon extra virgin olive oil: Adds richness and helps sauté ingredients perfectly.
1 pound ground chicken breast: Lean and tender protein that keeps the stuffing light yet filling.
½ teaspoon kosher salt: Essential for enhancing all the natural flavors.
½ teaspoon freshly ground black pepper: Adds just the right amount of subtle heat.
1 teaspoon Italian seasoning: Brings fragrant herbal notes to the mix.
1 small red onion, diced: Delivers a gentle sweetness and crunch.
2 cloves garlic, minced: Infuses the dish with classic Mediterranean aroma.
1 zucchini diced: Adds moisture and a mild, fresh flavor.
½ cup cherry tomatoes, quartered: Bursts of juicy sweetness to brighten every bite.
½ cup kalamata olives, chopped: Lends a salty, briny kick that’s signature to Greek cuisine.
½ cup feta cheese, divided: Creamy and tangy, it melts lightly and tops the peppers beautifully.
2 tablespoons fresh dill, chopped: Offers a grassy, vibrant herbaceous note.
½ cup water: Helps steam the peppers tender while baking.
Lemon wedges, for serving: Adds a zesty finish that brightens the whole dish.

How to Make Greek Chicken Stuffed Peppers Recipe

Step 1: Preparing the Peppers

Start by preheating your oven to 350℉. While it heats up, take your bell peppers and slice them horizontally, creating halves that are perfect for stuffing. Be sure to remove all the seeds and ribs—this helps the peppers cook evenly and gives plenty of space for the filling. Arrange the peppers cut side up in a 9×13 baking dish where they’ll steam and soften beautifully during baking.

Step 2: Cooking the Rice

Cook your rice according to the package instructions so it’s fluffy but not mushy. Use white rice for a light texture that absorbs all the wonderful juices from the chicken and veggies. Set the cooked rice aside to cool slightly before mixing.

Step 3: Sautéing the Chicken and Vegetables

In a large skillet over medium heat, warm up the olive oil and add the ground chicken, along with salt and pepper. As it cooks, break it up so it browns evenly and there are no large clumps. Once the chicken is no longer pink, add Italian seasoning, the diced red onion, minced garlic, and zucchini. Stir everything together and cook for an extra two minutes to soften the veggies and deepen those flavors.

Step 4: Combining the Filling

Transfer the cooked chicken and vegetable mixture to a large bowl. Add the cooked rice, quartered cherry tomatoes, chopped kalamata olives, half of the feta cheese, and fresh dill. Fold everything gently but thoroughly, making sure every bite is bursting with flavor and texture. This filling is the heart of the Greek Chicken Stuffed Peppers Recipe.

Step 5: Stuffing and Baking

Spoon the flavorful mixture into each pepper half, packing it in so each one is generously filled. Sprinkle the remaining feta and a little more dill on top for extra richness and a lovely finish. Pour about half a cup of water into the baking dish to create steam, which keeps the peppers tender while baking. Cover the dish tightly with foil and bake for 40 to 45 minutes until the peppers are soft and the filling is heated through.

Step 6: Finishing Touches

Once baked, squeeze fresh lemon juice over the peppers to add a zesty brightness that balances the rich and savory filling perfectly. Serve immediately, ideally with a side of refreshing tzatziki sauce—store-bought works fine or homemade if you’re feeling adventurous!

How to Serve Greek Chicken Stuffed Peppers Recipe

Two green bell pepper halves sit on a white plate with thin gold rims, each filled with a colorful mix of small rice grains, red tomato pieces, small purple onion chunks, small green cucumber bits, and chopped tofu or nuts. The filling is topped with a dollop of white creamy sauce lightly speckled with herbs. The plate rests on a white marbled surface, with blurred lemon wedges and a white bowl in the background, contributing a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra fresh dill or crumbled feta right before serving adds a fresh, herbal punch and makes the peppers look as beautiful as they taste. Don’t forget a wedge of lemon on the side so everyone can add a splash of citrus according to their preference.

Side Dishes

This dish shines on its own but pairs beautifully with simple sides like a crisp Greek salad, warm pita bread, or a light quinoa pilaf. Roasted vegetables or a tzatziki dip also complement the flavors wonderfully, creating a complete and colorful meal.

Creative Ways to Present

For casual dinners, serve the peppers directly in the baking dish for a rustic look. Hosting friends? Arrange them on a serving platter, drizzle with olive oil, and garnish with fresh herbs for an elegant presentation. You can also add a handful of toasted pine nuts or a sprinkle of smoked paprika on top for a sophisticated flair.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover stuffed peppers to an airtight container and keep them in the refrigerator for up to 3 days. The flavors meld wonderfully the next day, making them an excellent option for easy lunches or quick dinners.

Freezing

You can freeze Greek Chicken Stuffed Peppers after baking by placing them on a tray to freeze individually, then transferring them to a freezer-safe bag. They’ll keep well for up to 2 months. Just thaw them overnight in the fridge before reheating.

Reheating

To reheat, place the stuffed peppers in a baking dish, cover with foil, and warm in a 350℉ oven for about 20 minutes or until heated through. Alternatively, use the microwave for a quick meal, though oven reheating keeps the texture nice and fresh.

FAQs

Can I use other types of meat instead of chicken?

Absolutely! Ground turkey or even lean ground beef can be substituted if you prefer. Just adjust cooking times slightly to ensure the meat is fully cooked and tender.

Is it possible to make this recipe vegetarian?

Yes, you can replace the ground chicken with seasoned cooked lentils, quinoa, or a mix of sautéed mushrooms and chickpeas to keep the filling hearty and delicious while making it vegetarian-friendly.

What kind of rice works best for this recipe?

White rice is ideal here because of its neutral flavor and soft texture, but you can also try brown rice if you want more fiber and a nuttier taste. Just be sure to cook it fully ahead of time.

Can I prepare the stuffed peppers ahead of time and bake later?

Definitely! You can prepare and stuff the peppers, cover them with foil, and refrigerate for up to 24 hours before baking. This makes meal prep easy and can save you time on busy days.

What can I serve instead of tzatziki?

If tzatziki isn’t your thing, a dollop of plain Greek yogurt, a drizzle of tahini sauce, or even a light vinaigrette can complement the peppers nicely without overpowering the flavors.

Final Thoughts

If you want a meal that combines ease, nutrition, and incredible flavor, I can’t recommend this Greek Chicken Stuffed Peppers Recipe enough. It’s one of those dishes that feels both cozy and vibrant, perfect for practically any occasion. Give it a try—you’ll be amazed at how quickly it becomes a go-to favorite for you and your loved ones!