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.
Healthier Stuffed Peppers
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.
Quick, delicious, and healthy? You’re totally in, right?
How to Make 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. Start with some red wine vinegar.
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.
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.
1 lb. 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. red wine vinegar
2 Tbsp. 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
Preheat oven to 400°F.
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.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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