Name: Baked Greek Stuffed Peppers with Chicken Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
Ingredients: 4 bell peppers; 1 tbsp olive oil; 1 medium white onion (diced); 3 cloves garlic (minced); 1 lb ground chicken; 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 tsp oregano; 1 1/2 cups mozzarella cheese (shredded); 1 cup cooked white rice; 8 oz frozen spinach (thawed and drained); 1/4 cup Feta cheese crumbles; 1 lemon (cut into wedges); 1/2 cup chopped flat leaf parsley

Jump to Recipe

There’s just something irresistibly vibrant and satisfying about Baked Greek Stuffed Peppers with Chicken. Imagine juicy, tender bell peppers overflowing with a savory mixture of ground chicken, perfectly cooked rice, and a medley of Mediterranean flavors. Each bite delivers melty mozzarella, briny feta, and bursts of freshness from spinach and parsley. Not only is this dish a colorful showstopper, but it’s also easy enough for a busy weeknight and impressive enough for a weekend gathering. The Baked Greek Stuffed Peppers with Chicken promise to bring sunshine to your table—and maybe transport your tastebuds straight to a Greek seaside village!

Baked Greek Stuffed Peppers with Chicken Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of wholesome, everyday ingredients, each playing a crucial role in the taste and character of this comfort dish. These simple staples build irresistible flavor layers, from the sweetness of the peppers to the richness of cheese and the zesty pop of lemon.

Bell peppers: The heart of the dish—choose any color for a fun, colorful presentation (and taste variation).
Olive oil: A classic Greek touch for sautéing and locking in that irresistible, savory flavor.
White onion: Adds aromatic sweetness and a comforting base to your filling.
Garlic: Essential! It gives deep, warm flavor that ties everything together.
Ground chicken: The lean, protein-packed filling that soaks up every bit of Greek seasonings.
Kosher salt: Enhances all the natural flavors—don’t skip it!
Black pepper: A subtle, spicy contrast to the creamy cheeses and tender chicken.
Oregano: Gives that unmistakable, herby Mediterranean aroma you crave.
Mozzarella cheese: For gooey, melty richness in every bite—shred your own for best results!
White rice: The foundation that soaks up the juices and brings heartiness to each pepper.
Frozen spinach: Adds color, nutrients, and a subtle earthiness—always thaw and drain well first.
Feta cheese crumbles: Salty and tangy, this finishing touch takes your peppers over the top.
Lemon: A squeeze at serving wakes everything up with zesty brightness.
Chopped flat leaf parsley: A fresh, herbal garnish that pops against the warm, cheesy filling.

How to Make Baked Greek Stuffed Peppers with Chicken

Step 1: Prepare the Peppers

Start by heating your oven to 350°F. Halve each bell pepper vertically through the stem—this way, you keep that pretty shape and every pepper half will cradle your filling perfectly. Scoop out seeds and membranes (a spoon works wonders), then nestle the halves into a casserole dish that’s been lightly sprayed with cooking spray or a drizzle of olive oil. Give them a head start with 25 minutes in the oven, uncovered—this softens the peppers, making them sweet, tender, and ready to stuff.

Step 2: Sauté Your Aromatics and Chicken

While your peppers are softening, grab a large skillet and heat the olive oil over medium-high. Toss in diced onion, garlic, a sprinkle of kosher salt, and fragrant oregano. Sauté for about 3 minutes, letting the onion turn translucent and the kitchen start to smell amazing. Next, crumble in your ground chicken and break it up as it cooks—keep stirring until the pink disappears and everything is cooked through. This savory base is the foundation for everything delicious to come!

Step 3: Mix in Cheeses, Rice, and Spinach

Transfer the cooked chicken mixture into a large bowl. Add the shredded mozzarella, drained spinach (really squeeze that water out for the best texture), and your cup of cooked white rice. Give it all a good stir until the cheese melts in just a bit and the filling becomes a wonderfully gooey, colorful medley. If you want to sneak in more dried herbs or a dash of lemon zest here, go for it!

Step 4: Stuff the Peppers

By now, your peppers should be par-cooked and beautifully pliable. Carefully spoon the cheesy chicken mixture into each pepper half, pressing down gently so every pepper gets its fair share. If you have extra filling, it freezes well or works as a delicious bowl lunch another day—now that’s what I call a win.

Step 5: Bake and Finish

Slide the filled peppers back into the oven for about 15 minutes. This quick bake melts the cheese into bubbly perfection and heats everything through. When finished, pull them out and top with crumbled feta, generous handfuls of fresh parsley, and a big squeeze of lemon over each pepper. The contrast of warm, cheesy filling with bright, herbaceous toppings is simply unforgettable when you’re making Baked Greek Stuffed Peppers with Chicken.

How to Serve Baked Greek Stuffed Peppers with Chicken

Garnishes

Liven up your Baked Greek Stuffed Peppers with Chicken by piling on garnishes before serving. Classic crumbled feta, vibrant chopped parsley, and extra fresh lemon wedges add eye-catching color and a palate-cleansing finish. For a special touch, a drizzle of high-quality olive oil or a sprinkle of extra oregano brings even more Greek flair. It’s a small step that makes every plate look and taste spectacular.

Side Dishes

These peppers love a simple side! Try them with a crisp Greek salad—think cucumbers, tomatoes, and olives—or a tangy tzatziki sauce for dipping. Roasted potatoes, warm pita, or a bowl of mixed olives fill out the meal and keep those Mediterranean vibes strong. Because Baked Greek Stuffed Peppers with Chicken cover all the major food groups, a fresh veggie side is really all you need.

Creative Ways to Present

Let your creativity shine! Arrange your peppers in a vibrant rainbow pattern on a big platter, or serve individually in rustic bowls for a cozy effect. For parties, slice the stuffed peppers into thirds for a colorful finger food. You can even sprinkle toasted pine nuts or a dash of smoked paprika for extra flair—there’s no wrong turn when it comes to serving these beauties.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Greek Stuffed Peppers with Chicken keep beautifully. Once cooled, store them in an airtight container in the fridge for up to four days. The filling holds up well, keeping everything moist and flavorful—sometimes leftovers are even better after the flavors meld.

Freezing

Want to make life even easier? Assemble the peppers up to the final bake, then wrap tightly and freeze for up to two months. When you’re craving a Mediterranean fix, simply thaw overnight in the fridge and proceed with baking as usual. The filling also freezes wonderfully on its own if you want to prep ahead in bulk.

Reheating

For best results, reheat your peppers in a 350°F oven until heated through—they’ll keep their shape and the cheese melts deliciously. You can microwave in a pinch, just cover and heat gently to avoid drying out. A dash of fresh parsley and lemon at serving brings your leftovers right back to life.

FAQs

Can I use brown rice or quinoa instead of white rice?

Absolutely! Both brown rice and quinoa work great in Baked Greek Stuffed Peppers with Chicken. They’ll add a slightly nutty flavor and more fiber, so feel free to use what you have on hand—or even mix the grains for added texture.

Is it possible to make this dish vegetarian?

Definitely. Simply substitute the ground chicken with your favorite plant-based ground, or use a mix of finely chopped mushrooms and chickpeas for a hearty, protein-packed veggie version. All those delicious Greek flavors still shine through!

What’s the best way to thaw and drain frozen spinach?

Let frozen spinach thaw in a fine-mesh sieve or colander, then press out excess water with the back of a spoon or clean towel. Removing the extra moisture helps prevent your filling from getting soggy inside the peppers.

Which pepper colors work best for this recipe?

Any color you love! Red, yellow, and orange bell peppers are naturally sweeter and create a rainbow effect, while green peppers are earthier and a bit more savory. Mixing colors not only boosts visual appeal but gives everyone a chance to choose their favorite.

Can I prep these the day before?

Yes, you can fully assemble Baked Greek Stuffed Peppers with Chicken and refrigerate overnight before baking. Just bring them back to room temperature for 20 minutes before popping into the oven. This makes weeknight dinners or meal prepping a total breeze.

Final Thoughts

If you’re looking for a dish that’s bursting with color, packed with protein, and layered with irresistible Mediterranean flavor, look no further than Baked Greek Stuffed Peppers with Chicken. They bring people together, taste fantastic even as leftovers, and are endlessly customizable. Give them a try—you just might add them to your regular rotation!

Baked Greek Stuffed Peppers with Chicken Recipe

★★★★★

5 from 23 reviews

Author: anna
Total Time: 1 hour
Yield: Serves 4
Diet: Gluten Free

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Description

These Baked Greek Stuffed Peppers with Chicken are a flavorful and satisfying meal that combines tender bell peppers filled with a delicious mixture of ground chicken, rice, spinach, and cheeses. Baked to perfection, they are a perfect balance of savory and zesty flavors.

Instructions

Preheat oven: Preheat oven to 350°F.
Prepare Peppers: Slice each bell pepper in half, remove seeds and membranes, then place in a casserole dish. Bake for 25 minutes.
Cook Chicken Mixture: In a skillet, cook onions, garlic, salt, oregano, and ground chicken. Combine with cheese, spinach, and rice in a bowl.
Fill Peppers: Spoon chicken mixture into each baked pepper and bake for 15 minutes.
Serve: Garnish with lemon, parsley, and feta cheese before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: Greek