Greek Chicken Peppers (Printable Version)
# What You'll Need:
→ Stuffed Peppers
01 -
8 ounces frozen spinach, thawed and squeezed dry
02 -
1 cup cooked white rice
03 -
1 and 1/2 cups shredded mozzarella cheese
04 -
2 teaspoons dried oregano
05 -
1/2 teaspoon ground black pepper
06 -
1/2 teaspoon kosher salt
07 -
1 pound ground chicken
08 -
3 cloves garlic, minced
09 -
1 medium white onion, diced
10 -
1 tablespoon olive oil
11 -
4 big bell peppers
→ Garnish
12 -
1/2 cup chopped flat leaf parsley
13 -
1 lemon, sliced into wedges
14 -
1/4 cup feta cheese crumbles
# Steps to Follow:
01 -
Turn your oven to 350°F (180°C). Brush some olive oil or spray onto a big 9×13-inch baking pan (or use two 8×8’s if that’s all you have). Cut the bell peppers in half from top to bottom. Yank out the seeds and white bits. Lay them in the pan with the cut side facing up.
02 -
Put the peppers in the oven by themselves, no cover needed. Let them roast for about 25 minutes.
03 -
Warm up olive oil in a wide skillet on medium-high. Toss in the chopped onion, garlic, salt, pepper, and oregano. Stir them around till soft, about 3 minutes.
04 -
Slide the ground chicken into the pan. Break it apart as it cooks. Don’t stop until there’s no pink left. Scoop the meat mix into a big bowl.
05 -
Dump in mozzarella, spinach, and the cooked rice with the chicken. Give everything a good stir so it all comes together.
06 -
Pack the tasty chicken and veggie mix into the roasted pepper halves. If there’s extra, save or freeze it for next time.
07 -
Stick the loaded peppers back in the oven. Cook for 15 minutes. The cheese should melt and the filling will be hot all the way through.
08 -
Scatter some feta and fresh parsley over the peppers, then hit them with a squeeze of lemon right before serving.
# Additional Tips:
01 -
Really press the spinach dry so your filling isn’t watery.
02 -
Leftover filling? Throw it in a salad or stuff it in a wrap for a quick lunch.