Get ready to transform your dinner routine with these mouthwatering Greek Chicken Stuffed Peppers that will transport your taste buds straight to the sunny shores of Greece! Imagine a perfectly roasted bell pepper bursting with juicy ground chicken, protein-packed quinoa, and tangy feta cheese – a complete meal that's not just delicious, but also incredibly nutritious. Whether you're a busy home cook looking for a quick weeknight dinner or a food enthusiast craving authentic Mediterranean flavors, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 pound ground chicken
- 1 cup cooked quinoa
- 1/2 cup feta cheese, crumbled
- 1/4 cup diced tomatoes
- 1 tablespoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and thoroughly.
- While the oven is preheating, prepare the bell peppers. Cut the tops off each pepper and remove the seeds and membranes. Rinse them under cold water to clean and set them aside in a baking dish.
- In a large skillet over medium heat, add the ground chicken. Cook it until it is browned and no longer pink, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the chicken is cooked, add the cooked quinoa, crumbled feta cheese, diced tomatoes, dried oregano, salt, and pepper to the skillet. Stir the mixture well to combine all the ingredients evenly.
- Remove the skillet from the heat and allow the mixture to cool slightly. This will make it easier to handle when stuffing the peppers.
- Using a spoon, generously fill each bell pepper with the chicken and quinoa mixture. Pack it in lightly to ensure the filling holds together.
- Once all the peppers are filled, place them upright in the baking dish. If they don't stand up well, you can slice a small amount off the bottom of each pepper to create a flat base.
- Cover the baking dish with aluminum foil to keep the peppers moist while they bake. Place the dish in the preheated oven.
- Bake the stuffed peppers for 25 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the tops are slightly golden.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. This will allow the filling to set a bit more.
- Serve the Greek chicken stuffed peppers warm, garnished with additional crumbled feta cheese or fresh herbs, if desired. Enjoy your delicious and healthy meal!
Tips
- Choose bell peppers that are firm and have a flat bottom for easier standing in the baking dish.
- For extra flavor, toast the quinoa lightly before cooking or use chicken broth instead of water.
- Don't overstuff the peppers – leave a little room for the filling to expand while baking.
- For a crispy top, sprinkle some extra feta or breadcrumbs before the final 5-10 minutes of baking.
- Make this recipe your own by adding pine nuts, spinach, or switching up the herbs for variety.
- Prep tip: You can prepare the filling and stuff the peppers in advance, refrigerating until you're ready to bake.
- Leftovers can be stored in an airtight container and reheat beautifully for a quick lunch the next day.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 95mg
