Greek Chicken Stuffed Peppers
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These amazingly delicious Chicken Stuffed Peppers have all the flavors of your favorite Greek salad. The best part is that they’re quicker than classic stuffed peppers so you can have them on any weeknight. This post is sponsored by Pompeian.
We love stuffed peppers over here. Those brightly colored vegetable containers full of delicious ingredients topped off with gooey cheese (like these classic stuffed peppers). It doesn’t get better than that.
What I don’t love about stuffed peppers though is how long they take to prep and cook. They’re not at all possible to make on a busy school night, that’s for sure. I’ve fixed that problem with this recipe. Basically, what I’ve done is to use this halved pepper method (it’s about halfway down the page) which makes the filling cook up much quicker. You can absolutely bring stuffed peppers to your weeknight dinner table using this method.
The other issue with classic stuffed peppers is that they’re not very healthy. I’ve therefore also reinvented this comfort food as a much healthier dish. I’ve used lean chicken instead of beef, fiber-rich brown rice instead of white, and just a bit of feta cheese instead of all the melted cheese you usually get. Feta has so much flavor that you don’t miss the other stuff. Using feta inspired me to go further with the flavor profile so I went in with the delicious flavors of Greek salad dressing mixed up with that chicken and rice. Mmmmm.
Quick, delicious, and healthy? You’re totally in, right?
O.K., here’s how you make these Greek Stuffed Peppers:
Chop up 1 pound of boneless skinless chicken (breasts or thighs) into 1/4″ cubes.
Mix the chicken with halved grape tomatoes, all-purpose flour and cooked rice. I’ve used store-bought pre-cooked brown rice here. It is a huge time-saver. But you can absolutely cook up your own brown rice or use leftover rice from the night before.
Make a quick Greek Salad dressing.
The next ingredient to add is a great tasting olive oil.
Then go in with lemon juice, dried oregano, garlic powder, salt, black pepper, and a pinch of sugar.
Add the Greek dressing mixture and feta to the chicken. Stir.
Cut peppers in half as instructed halfway down over here. Arrange them in a baking dish.
Fill with the Greek chicken mixture.
Bake at 400°F until chicken is cooked through to at least 165°F on an instant-read thermometer poked to the middle of the filling of one of the peppers, about 40-45 minutes.
Top with more feta cheese.
Oh man, I want to eat these all over again and I literally just had them for dinner last night! Enjoy!
- 1 pound boneless skinless chicken thighs or breasts, in 1/4-inch cubes
- 1 pint grape tomatoes, halved
- 2 cups cooked brown rice
- 2 Tbsp. all-purpose flour
- 2 Tbsp. Pompeian Organic Red Wine Vinegar with the Mother
- 2 Tbs. olive oil
- 2 tsp. lemon juice
- 2 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/8 tsp. sugar
- 4 bell peppers
- 1 cup crumbled feta cheese, divided
- In a large bowl mix the chicken, tomatoes, cooked rice, and flour.
- In a medium bowl whisk together red wine vinegar, olive oil, lemon juice, oregano, salt, garlic powder, black pepper, and sugar.
- Add vinegar mixture and 1/2 cup of the feta to the chicken and stir.
- Cut bell peppers in half through the stem (like it shows here, halfway down the page) and remove seeds and pith.
- Arrange peppers in baking dish. Fill with chicken mixture.
- Bake until chicken is cooked through to at least 165F (use an instant-read thermometer to check), 35-40 minutes.
- Top with remaining feta and serve.
The scaling tool will adjust ingredient amounts, but not cook times.
Disclosure: This post is sponsored by Pompeian. All opinions are honest and my own.
This post originally appeared in September, 2017 and was revised and republished in August, 2018.