Description
Ground Chicken Greek Stuffed Peppers are a fresh, flavorful Mediterranean-inspired dinner made with lean ground chicken, rice, spinach, oregano, and melty mozzarella, all baked inside tender bell peppers and finished with feta and lemon. Perfect for busy weeknights, meal prep, or a lighter comfort food option the whole family will love.
Ingredients
Scale
- 4 large bell peppers (any color), halved and seeded
- 1 tablespoon olive oil
- ½ medium onion, diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon dried oregano
- 1 pound ground chicken
- 1½ cups cooked white rice
- 1 cup shredded mozzarella cheese
- 1 cup frozen spinach, thawed and patted dry
- ¼ cup crumbled feta cheese (for topping)
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat oven to 350°F. Lightly grease a baking dish with cooking spray or olive oil.
- Par-bake peppers: Slice bell peppers in half from top to bottom and remove seeds and membranes. Place cut side up in the baking dish and bake uncovered for 25 minutes. Remove and set aside.
- Sauté aromatics: Heat olive oil in a skillet over medium-high heat. Add diced onion, garlic, salt, and oregano. Cook for about 3 minutes until softened and fragrant.
- Brown chicken: Add ground chicken to the skillet. Cook, breaking it apart, until no longer pink. Remove from heat and transfer to a large bowl.
- Make filling: Stir cooked rice, mozzarella, and spinach into the chicken mixture until fully combined.
- Stuff peppers: Divide the filling evenly among the par-baked pepper halves.
- Bake again: Return peppers to the oven and bake for 15 minutes, until cheese is melted and everything is heated through.
- Serve: Top with crumbled feta, fresh parsley, and a squeeze of lemon before serving.
Notes
- Rice must be fully cooked before mixing into the filling.
- Frozen spinach should be thawed and squeezed dry to avoid excess moisture.
- Ground turkey, lamb, or lean beef can be substituted for ground chicken.
- For a vegetarian option, use chickpeas or plant-based crumbles.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 2 pepper halves
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg