A ground chicken stuffed peppers recipe that is full of flavor with Greek-inspired flavors, tomatoes, and feta cheese. It's perfect for using up leftover rice, and all the components can be made in advance which makes it a great recipe for meal prep.
This easy recipe is a staple in our house and is so delicious that it will become a staple in yours, too!
Servings: 6 | Difficulty: Easy | Prep: 15 min | Make: 25 min | Total: 40 min
Ingredients:
- 6 bell peppers any color
- 3 tablespoons olive oil divided
- 1 pound ground chicken
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large onion finely diced
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 can diced tomatoes 14 ounces
- 1 lemon
- 1½ cup cooked rice
- ½ cup kalamata olives chopped
- 2 ounces cream cheese
- 1 cup feta crumbles divided
- ¼ cup chicken stock
- fresh parsley minced
Steps:
-
Preheat oven to 350F. Slice off the top of the bell peppers to create a cup. Remove the seeds from the cap and stem of the pepper and set aside the cap. Brush 1 tablespoon of olive oil on the bottom of a baking pan and arrange the hollowed peppers inside. Bake for 15 to 20 minutes uncovered.
6 bell peppers, 3 tablespoons olive oil -
While the peppers are baking, place a large skillet over medium-high heat. Pour 1 tablespoon of the olive oil in and swirl the pan to coat. Add the ground chicken to the pan, breaking it into pieces with a spoon. Sprinkle in the salt and pepper. Cook through completely, continue to break up the chunks with the spatula until the meat is nicely browned and has given off its juices, about 8 to10 minutes. Transfer the cooked meat to a plate and set aside.
3 tablespoons olive oil, 1 pound ground chicken, 2 teaspoons kosher salt,1 teaspoon freshly ground black pepper -
Add another tablespoon of olive oil to the pan. Reduce the heat under the pan to medium-low heat and add the onion. Cook for 3 to 5 minutes, or until the onions have softened. Stir in the garlic and dried herbs, cooking until fragrant, about 30 seconds.
3 tablespoons olive oil, 1 large onion, 4 garlic cloves, 2 teaspoons dried oregano, 2 teaspoons dried basil -
Return the ground chicken and any accumulated pan juices to the pan along with the tomatoes and the zest and juice of the lemon. Toss until evenly distributed and hot through. Turn off the heat and add the cooked rice, olives, cream cheese, and ¾ cup of feta to the pan and stir to distribute all of the ingredients evenly. The cream cheese should melt.
1 can diced tomatoes, 1 lemon, 1½ cup cooked rice, ½ cup kalamata olives, 2 ounces cream cheese, 1 cup feta crumbles -
Divide the filling between the partially cooked peppers, gently packing the filling into them. Place a pepper cap on each stuffed pepper. Add the chicken stock to the pan and cover tightly with foil. Return the pan to the oven and bake for 10 minutes. Remove the foil and bake 15 minutes longer, or until the peppers are tender.
¼ cup chicken stock -
Sprinkle with the remaining feta and parsley before serving.
1 cup feta crumbles, fresh parsley
Kali orexi!