Ground Chicken Greek Stuffed Peppers (Printable Version)

Tender bell peppers stuffed with savory ground chicken, feta, and Mediterranean herbs baked until golden.

# Ingredient List:

→ 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

# Directions:

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 red onion for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add ground chicken to the skillet. Cook, breaking apart with a spoon, until no longer pink, about 5–7 minutes.
05 - Stir in diced tomato, chopped spinach, parsley, dill, dried oregano, ground cumin, paprika, salt, and pepper. Cook for 2–3 minutes until spinach wilts. Fold in cooked rice or quinoa if using, then remove from heat.
06 - Allow the mixture to cool slightly, then gently fold in crumbled feta cheese.
07 - Spoon the chicken mixture into each bell pepper, packing gently to fill completely.
08 - Pour chicken broth into the bottom of the baking dish to keep peppers moist. Cover tightly with aluminum foil and bake for 30 minutes.
09 - Remove foil and bake for an additional 10 minutes until peppers are tender and tops are slightly golden. Garnish with extra herbs and feta before serving.

# Expert Tips:

01 -
  • The filling is so flavorful on its own you might catch yourself eating it straight from the pan before it ever sees a pepper.
  • It looks like you spent hours but the whole thing comes together with one skillet and a baking dish.
  • Gluten free and low carb without ever feeling like you are missing out on anything.
02 -
  • Do not skip the foil covering because uncovered peppers dry out and develop tough wrinkled skins instead of becoming soft and yielding.
  • Let the filling cool slightly before adding feta or it will melt completely and you lose those gorgeous creamy pockets throughout.
  • Pour the broth around the peppers, not over them, so the tops get a chance to brown while the bottoms stay moist.
03 -
  • Choose peppers with flat bottoms so they stand up on their own without rolling over and spilling filling everywhere.
  • Taste the filling before you stuff the peppers and adjust the salt because once they are baked there is no going back.

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