Ground Chicken Greek Stuffed Peppers (Printable version)

Sweet peppers loaded with seasoned ground chicken, feta, and fresh herbs, baked until tender.

# What you'll 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 seeded
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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
02 - Slice the tops off the bell peppers and remove all seeds and membranes. Arrange the peppers upright in the prepared baking dish.
03 - Heat olive oil in a large skillet over medium heat. Sauté the onion for 2 to 3 minutes until softened. Add the garlic and cook for an additional 30 seconds until fragrant.
04 - Add the ground chicken to the skillet. Cook, breaking it apart with a spoon, until no longer pink, about 5 to 7 minutes.
05 - Stir in the diced tomato, chopped spinach, parsley, dill, oregano, cumin, paprika, salt, and pepper. Cook for 2 to 3 minutes until the spinach wilts. Fold in the cooked rice or quinoa if using, then remove from heat.
06 - Allow the mixture to cool slightly, then gently fold in the crumbled feta cheese.
07 - Fill each bell pepper with the chicken mixture, packing it gently to ensure even distribution.
08 - Pour the chicken broth into the bottom of the baking dish to keep the peppers moist during baking. Cover the dish tightly with aluminum foil and bake for 30 minutes.
09 - Remove the foil and continue baking for an additional 10 minutes until the peppers are tender and the tops are lightly golden.
10 - Garnish with extra fresh herbs and crumbled feta before serving, if desired.

# Expert Advice:

01 -
  • Ground chicken keeps things lighter than beef but still packs plenty of protein and flavor into every bite.
  • The feta melts into the filling just enough to make everything taste richer without any heavy sauce.
  • Everything cooks in one skillet and one baking dish, so cleanup is almost painless.
02 -
  • If your peppers keep tipping over, slice a tiny sliver off the bottom to create a flat base, but do not cut all the way through or the broth will seep in.
  • Do not skip the broth in the bottom of the dish because it creates the steam that softens the peppers from the outside while the oven heat works from above.
03 -
  • Choose peppers with flat bottoms and wide shoulders so they stand upright without wobbling and hold plenty of filling.
  • Let the chicken mixture rest off heat for five minutes before adding feta because the residual warmth is enough to soften the cheese without dissolving it entirely.

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