A ground chicken stuffed peppers recipe that is full of flavor with Greek-inspired flavors, tomatoes, and feta cheese. This easy dinner recipe is a weeknight staple in my house and is so delicious that it will become a staple in your house, too!
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This go-to dinner recipe is perfect for using up leftover rice, and all the components can be made in advance, making it a great recipe for meal prep.
While this recipe is an all-in-one meal. If you want to add a side dish, try parm roasted zucchini and squash or sautéed green beans.
📖Why My Recipe Works
- Roasting the sweet bell peppers while making the filling cuts down on the total time and prevents the rice from drying out.
- I swapped grated cheddar found in most stuffed pepper recipes and instead used a mix of feta and cream cheese to give the filling both creaminess and flavor.
- For ease, I opted for dried herbs and canned diced tomatoes. Using fresh was just as good in my recipe testing during the summer, but I typically make this recipe in the colder months.
🧾Ingredient Notes
- Bell Peppers- Select peppers on the larger size. You can use any color pepper, but note that green bell peppers can have an astringent taste.
- Ground Chicken- You can also use other types of ground meat; ground turkey would be my recommendation.
- Rice- Use brown rice or white rice, just be sure to cook it ahead of time. You can also swap the rice for quinoa or even orzo.
- Tomatoes- Canned diced tomatoes or peeled and chopped fresh tomatoes.
- Kalamata Olives- Not an olive fan? You can skip them.
- Cream Cheese- Yes, cream cheese is gluten-free.
- Garlic- In a pinch, you can substitute garlic powder, but fresh garlic has more flavor.
How to Cut Peppers for Stuffing
- Making a VERY tiny cut off the bottom of your peppers will help them stand up in the pan.
- Then cut off ⅓ inch of the top of the pepper and set it aside.
- Hollow out the pepper, i.e., remove the seeds and veins.
⏲️How to Make Chicken Stuffed Peppers
- Add the peppers, but not the caps, to the prepared baking dish. Bake for 15 to 20 minutes uncovered.
- Brown the chicken and onions. Add the seasoning, rice and stir in the cream cheese until melted.
- Divide the filling evenly between the peppers. The peppers should be very full.
- Pour the chicken stock into the bottom of the pan. Bake covered for 10 minutes to help the steam, then finish uncovered.
👩🏻🍳 Expert Tips
- Cook your rice in chicken stock or chicken broth, instead of water, for maximum flavor.
- Instant rice is a great swap if you are in a hurry.
- For extra saucy peppers, pair with san marzano sauce.
More Easy Dinner Recipes
🌡️Make Ahead and Storage
Make the filling, but do not add the cooked rice, ahead of time and store in the refrigerator for up to 3 days. While the peppers are cooking heat up the chicken mixture and add the rice. I prefer not to add the rice because it soaks up all the juices and dries out the ground chicken.
Leftovers should be stored in an airtight container for 3 to 5 days in the fridge.
Common Recipe Questions
Yes, you can freeze the cooked stuff peppers. Place in a freezer-safe container and cool completely before moving to the freezer. Freeze for up to 2 months. Completely thaw before baking at 350 F degrees until warmed through. Adding a little chicken stock to each pepper will help rehydrate the rice.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Greek Ground Chicken Stuffed Peppers
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
- 1½ cup cooked rice
- ½ cup kalamata olives chopped
- 2 ounces cream cheese
- 1 cup feta crumbles divided
- ¼ cup chicken stock
- fresh parsley minced
Instructions
- 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.6 bell peppers, 3 Tablespoons olive oil
- 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 Tablespoons olive oil, 1 pound ground chicken, 2 teaspoon kosher salt, 1 teaspoon freshly ground black pepper
- 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.3 Tablespoons olive oil, 1 large onion, 4 garlic cloves, 2 teaspoons dried oregano, 2 teaspoons dried basil
- 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 ¾ cup of feta to the pan and stir to distribute all of the ingredients evenly. The cream cheese should melt.1 can diced tomatoes, 1 lemon, 1½ cup cooked rice, ½ cup kalamata olives, 2 ounces cream cheese, 1 cup feta crumbles
- 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.¼ cup chicken stock
- Sprinkle with the remaining feta and parsley before serving.1 cup feta crumbles, fresh parsley
Video
Notes
- Cutting a small slice off the bottom before roasting will help the peppers stand upright.
- Cook your rice in chicken stock instead of water for extra flavor.
Equipment
- Baking dish
Ivy says
Delicious recipe. I love that you relist the ingredient amounts with each step so I wasn't scrolling up and down while cooking. Thanks!
Jen Wooster says
Glad you enjoyed! I am trying to get every recipe updated with that feature- I like it so much better too.