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Greek Chicken Stuffed Peppers

Greek Chicken Stuffed Peppers for a Flavorful Dinner Delight

Discover the vibrant Mediterranean flavors of Greek Chicken Stuffed Peppers, a delicious and healthy dinner option packed with wholesome ingredients.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup White Rice Substitute with quinoa or cauliflower rice for a low-carb option.
  • 1 lb Ground Chicken Breast Can be swapped for ground turkey or seasoned tofu.
  • 1 medium Red Onion Yellow onion can also be used.
  • 2 cloves Garlic Increase quantity for a more pronounced flavor.
  • 1 medium Zucchini Yellow squash is a viable substitute.
  • 1 cup Cherry Tomatoes Grape tomatoes can work as an alternative.
  • 1/2 cup Kalamata Olives Green olives are a great substitute if needed.
  • 1/2 cup Feta Cheese Replace with goat cheese for a different taste.
  • 2 tablespoons Fresh Dill Parsley can be used if fresh dill isn’t available.
For the Peppers
  • 4 medium Bell Peppers Any color works; traditional green is a favorite.
For Cooking
  • 2 tablespoons Extra Virgin Olive Oil Avoid regular olive oil for best flavor.
  • 1 teaspoon Kosher Salt Sea salt can be used as an alternative.
  • 1/2 teaspoon Freshly Ground Black Pepper Opt for white pepper for a milder taste.
  • 1 teaspoon Italian Seasoning Substitute with a mix of dried basil and oregano if necessary.
  • 1/2 cup Water Assists with steaming the peppers.
For Serving
  • 1 whole Lemon Wedges Enhances flavor with a touch of acidity.

Equipment

  • Baking dish
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Start cooking the white rice according to the package instructions.
  3. Slice the bell peppers in half horizontally, removing seeds and membranes.
  4. Heat olive oil in a skillet. Add ground chicken, salt, and pepper. Cook until golden.
  5. Stir in Italian seasoning, diced onion, garlic, and zucchini. Sauté until onions are translucent.
  6. In a bowl, combine rice, chicken mixture, tomatoes, olives, feta, and dill.
  7. Stuff the pepper halves with the filling, packing it generously.
  8. Pour water into the baking dish, cover with foil, and bake for 40-45 minutes.
  9. Serve warm with lemon juice drizzled on top.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 100mgCalcium: 200mgIron: 3mg

Notes

Prep ahead to save time. Ensure chicken is fully cooked before stuffing peppers. Use fresh ingredients for best flavor. Fill generously and monitor baking to prevent burning.

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