Baked Greek Stuffed Peppers with Chicken
These Greek stuffed peppers are filled with fluffy rice, spinach, melty cheese, and juicy ground chicken. Make them in less than an hour!
- Prep time
- 10 min
- Cook time
- 38 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat oven to 350°F.
- 2
Slice each bell pepper in half top to bottom through stem. Remove seeds and membranes. Place in a rectangle 9×13″ casserole dish (or two 8×8″ to accommodate) that has been sprayed with cooking spray or olive oil. Bake for 25 minutes uncovered.
- 3
Heat oil in a large skillet over medium-high heat. Add the onions, garlic, salt and oregano. Cook until soft, 3 minutes. Add ground chicken to hot skillet, break up with spoon.
- 4
Cook until no longer pink. Remove from heat and add to large bowl.
- 5
Add the mozzarella cheese, drained spinach and cooked rice to seasoned chicken in bowl. Stir to incorporate and heat through. Divide and spoon mixture into each baked pepper, reserving any leftover filling for other use or freeze.
- 6
Place in oven to bake 15 minutes to melt cheese and heat through. Serve with squeeze of lemon, parsley crumbled feta cheese if desired.