Description
A delicious and healthy recipe for Greek Chicken Stuffed Peppers, perfect for a flavorful dinner.
Ingredients
Scale
- 1 pound ground chicken
- 4 medium bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the diced red onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the ground chicken to the skillet, cooking until browned and cooked through, about 5-7 minutes.
- Stir in the cooked quinoa, diced tomatoes, feta cheese, Kalamata olives, oregano, basil, salt, and black pepper. Mix until well combined and heated through.
- Spoon the chicken mixture evenly into each bell pepper, packing it down slightly.
- Drizzle lemon juice over the stuffed peppers and cover the baking dish with foil.
- Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
- For a vegetarian option, substitute the ground chicken with black beans or lentils.
- Add a pinch of red pepper flakes for a spicy kick or mix in some chopped spinach for extra greens.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg