Greek Ground Chicken Stuffed Peppers

Greek inspired ground chicken stuffed peppers with rice, herbs, and feta. A perfect all-in-one dinner recipe.

📝 Ingredients

• 6 bell peppers (any color)
• 3 Tablespoons olive oil (divided)
• 1 pound ground chicken
• 2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large onion (finely diced)
• 4 garlic cloves (minced)
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 can diced tomatoes (14 ounces)
• 1 lemon
• 1 1/2 cup cooked rice
• 1/2 cup kalamata olives (chopped)
• 2 ounces cream cheese
• 1 cup feta crumbles (divided)
• 1/4 cup chicken stock
• fresh parsley (minced)

👨‍🍳 Instructions

1. 1Precook: Preheat oven to 350F. Slice off the top of the bell peppers to create a cup. Remove the seeds from the cap and stem of the pepper and set aside the cap. Brush 1 tablespoon of olive oil on the bottom of a baking pan and arrange the hollowed peppers inside. Bake for 15 to 20 minutes uncovered.
2. 2Brown: While the peppers are baking, place a large skillet over medium-high heat. Pour 1 tablespoon of the olive oil in and swirl the pan to coat. Add the ground chicken to the pan, breaking it into pieces with a spoon. Sprinkle in the salt and pepper. Cook through completely, continue to break up the chunks with the spatula until the meat is nicely browned and has given off its juices, about 8 to10 minutes. Transfer the cooked meat to a plate and set aside.
3. 3Soften: Add another tablespoon of olive oil to the pan. Reduce the heat under the pan to medium-low heat and add the onion. Cook for 3 to 5 minutes, or until the onions have softened. Stir in the garlic and dried herbs, cooking until fragrant, about 30 seconds.
4. 4Mix: Return the ground chicken and any accumulated pan juices to the pan along with the tomatoes and the zest and juice of the lemon. Toss until evenly distributed and hot through. Turn off the heat and add the cooked rice, olives, cream cheese, and 3/4 cup of feta to the pan and stir to distribute all of the ingredients evenly. The cream cheese should melt.
5. 5Bake: Divide the filling between the partially cooked peppers, gently packing the filling into them. Place a pepper cap on each stuffed pepper. Add the chicken stock to the pan and cover tightly with foil. Return the pan to the oven and bake for 10 minutes. Remove the foil and bake 15 minutes longer, or until the peppers are tender.
6. 6Serve: Sprinkle with the remaining feta and parsley before serving.