Ground Chicken Greek Stuffed Peppers (Printer-friendly)

Tender bell peppers stuffed with seasoned ground chicken, vegetables, and crumbled feta, baked to perfection.

# 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 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

# How-To Guide:

01 - Preheat oven to 375°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - Slice the tops off the bell peppers and remove all seeds and membranes. Place the peppers upright in the prepared baking dish.
03 - In a large skillet, heat olive oil over medium heat. Sauté the finely chopped onion for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
04 - Add ground chicken to the skillet. Cook, breaking it apart with a spoon, until no longer pink throughout, about 5–7 minutes.
05 - Stir in the diced tomato, chopped spinach, parsley, dill, dried oregano, ground cumin, paprika, salt, and pepper. Cook for 2–3 minutes until the spinach wilts. Mix in 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 - Spoon the chicken mixture into each bell pepper, packing gently but not overstuffing.
08 - Pour chicken broth into the bottom of the baking dish to keep the peppers moist during baking. Cover the dish tightly with aluminum foil.
09 - Bake covered for 30 minutes. Remove the foil and bake an additional 10 minutes until the peppers are tender and the tops are lightly golden.
10 - Garnish with additional fresh herbs and crumbled feta if desired. Serve warm.

# Expert Advice:

01 -
  • The feta melts into the chicken filling in a way that makes every bite feel indulgent but still light.
  • They reheat beautifully the next day, which means lunch is already handled.
  • You probably have most of the spices in your pantry already, so the shopping list stays short.
02 -
  • If your peppers keep tipping over in the dish, slice a tiny sliver off the bottom to create a flat base, but be careful not to cut all the way through.
  • The filling tastes completely different once it has had time to rest, so always test seasoning after a minute off the heat.
03 -
  • Choose peppers with flat bottoms and thick walls because they hold their shape better during the long bake.
  • Deglaze the skillet with a splash of the chicken broth before adding it to the baking dish to capture every bit of flavor stuck to the pan.

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