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Warm Mediterranean goodness in every bite, these baked Greek stuffed peppers are simple to throw together. You’ll fill big pepper halves with juicy ground chicken, fluffy rice, melty cheese, and spinach. Just bake the peppers until they're soft, pile in all that tasty filling, and return to the oven for a bubbly, golden finish. Make it on a weeknight or for guests in less than sixty minutes. It’s cozy, fresh, and perfect for any crowd.
When I tried these for the first time, I was surprised by how straightforward it was to nail those Greek flavors at home. Now, whenever we want something warm but still on the lighter side, it’s the one my family asks for again and again.
Tasty Ingredients
- Flat leaf parsley: Chop up some fresh parsley leaves for a zesty herbal pop
- Lemon wedges: Squeeze on fresh lemon at the end for brightness
- Feta cheese crumbles: Sprinkle these for a bit of salty tang right before serving
- Frozen spinach: Defrost and squeeze it super dry, so you don’t end up with soggy filling
- White rice: Any cooked rice will do, old or just made right now
- Mozzarella cheese: Shredded cheese melts right into that stuffing and makes it rich
- Oregano: Dried Greek if you can get it, or your favorite for that classic herby taste
- Black pepper: Cracked fresh if you can, for a nice kick
- Kosher salt: Just a pinch to bring everything together
- Ground chicken: Either grind it yourself or grab it fresh for juicy results
- Garlic: Use fat, fresh cloves for the best punch and aroma
- White onion: A firm, unblemished one will give the sweetest, crispest base
- Olive oil: Go with extra virgin to hit that fresh flavor note
- Bell peppers: Choose big, sturdy ones—any color you like—they hold up well and taste just right
Simple Instructions
- Finish and Serve:
- When they’re bubbly and golden, pull your peppers out. Hit each with a good squeeze of lemon, then toss on feta and parsley. Serve them warm—extra lemon on the side is fun if you like a citrus kick.
- Bake a Bit More:
- Press your chicken mixture into each softened pepper. Fill them right up but don’t pack them too full. If there’s some mix left, save it for another day. Slide everything back into the oven for another fifteen minutes until the cheese oozes and everything’s heated through.
- Stir Up the Stuffing:
- Take that pan off the burner and scrape everything into a big bowl. Add mozzarella, rice, and drained spinach. Gently mix until it’s all sticky together and just starting to melt from the heat.
- Get the Chicken Going:
- Heat olive oil in a wide skillet over medium-high. Sauté onions and garlic with oregano and a little salt. Stir often—by three minutes, they should be soft and smell great. Add the ground chicken, breaking it apart as it cooks. When you don’t see any pink left, you’re good.
- Prep and Bake Your Peppers:
- Set your oven to 350°F. Cut each pepper right down the stem, then tug out all the seeds and those pale bits inside. Nestle the pepper halves into your baking dish, spritz or brush with olive oil, and bake open-side up for 25 minutes so they start to soften and sweeten up.
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Honestly, feta totally makes it for me—it’s got a tang that lifts everything up, especially with those sweet roasted peppers and gooey cheese. My kid asked for a second helping before I even sat down, all because of that fresh hit of lemon at the end. So yeah, it’s a keeper here.
Storing leftovers
Tuck any extras in a tightly sealed container and stash in the fridge—they’ll keep for three days. Warm up in the oven or zap in the microwave for a quick lunch. If you want to freeze, wrap peppers tight or just freeze the filling solo. Thaw in the fridge overnight, then heat till piping hot.
Swap ideas
Try turkey or even lean beef instead of chicken if you want. For a grain swap, brown rice or quinoa taste great—plus they’re a bit heartier. No frozen spinach? Wilted, finely chopped kale or chard in a skillet does the trick. Mozzarella not handy? Jack cheese or provolone both do the job.
Serve it up
While these are filling on their own, they’re even better with a crunchy Greek salad or hunks of warm bread for dunking. At a party, slice the peppers into bite-sized thirds for a colorful snack platter. Add a cool cucumber yogurt dip on the side—they soak up flavors and look fancy too.
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Background vibes
All around the Mediterranean, stuffed veggies are a classic cozy meal. Some folks use seafood or lamb, but in lots of Greece, it’s all about hearty rice, herbs, and cheese to stretch what’s on hand. This take lets you bring that sunny harvest feeling home with basic ingredients and just a couple bright extras.
Common Recipe Questions
- → What type of peppers work best for this dish?
Red, yellow, or orange bell peppers all work and bring more color and sweet flavor, but any bell pepper can do the job.
- → Can I use different protein instead of chicken?
Sure thing—swap in turkey or beef if that's what you have. They’ll soak up the seasonings just as well.
- → Is it possible to prepare these ahead of time?
Definitely! Stuff the peppers and pop them in the fridge. When you're ready, just bake them for the freshest taste.
- → What cheeses melt best in this filling?
Mozzarella melts into a creamy pull and feta brings a salty kick that just screams Greek comfort.
- → Can I substitute fresh spinach for frozen spinach?
Yep, just wilt your fresh spinach in a pan, drain, and chop it up so it's like the thawed frozen kind.
- → What are tasty garnishes for serving?
Give your finished peppers a hit of lemon, sprinkle some chopped parsley, and toss on extra feta for even more freshness and zing.