Baked Greek Stuffed Peppers

Cheesy golden stuffed peppers with juicy ground chicken, crisp spinach, rice, and plenty of oregano come bubbling out of the oven. When you want something light but filling with sunny Mediterranean vibes, these are the dinner you'll make over and over again.

I gave these a go on a random Sunday and they've been front and center at our family dinners ever since. My crew asks for seconds before they've finished their first round.

Tasty Ingredients

• Feta cheese for garnish: Crumbly and tangy. Slice it fresh off the block for the full punch.
• Flat leaf parsley for garnish: Super fresh and green. Go for unwilted bunches that look lively.
• Lemon wedges for garnish: Squeeze on top to jazz up the flavor. Always use a fresh lemon—skip the bottled juice.
• Cooked white rice: Makes the filling plump and hearty. Any rice works as long as it’s not overcooked and mushy.
• Mozzarella cheese: Shred it yourself for the meltiest, cheesiest topping.
• Oregano: Dried or fresh, crumble it to wake up those oils before tossing in.
• Garlic: Chop up a few cloves for that classic savory bite. Nothing beats fresh garlic.
• Olive oil: Brings flavor, especially for softening onions and garlic. Grab a good bottle if you can.
• Kosher salt and black pepper: Don’t forget these—they make everything pop.
• Frozen spinach: Defrost and squeeze super dry for best results. No one wants watery peppers.
• Ground chicken: Lean and takes on all the herb goodness. Freshly ground is best if you can find it.
• Bells peppers: Pick ones that stand tall and look bright—they hold the stuffing best.
• White onion: Adds a bit of sweet crunch. Look for firm, dry onions.

Simple Steps

Serving:

Let the peppers sit about five minutes, then pile on parsley, feta, and a squeeze of lemon before digging in. It adds fresh zing right at the end.

Final Bake:

Pop stuffed peppers back in the oven for 15 more minutes until the cheese turns bubbly and golden on top.

Stuffing the Peppers:

Spoon the filling into pepper halves. Heap them up but don’t smash it down or they’ll steam instead of bake. Leftover filling? Freeze it or enjoy as a snack.

Combining the Filling:

Dump the cooked chicken, mozzarella, prepped spinach, and fluffy rice in a bowl. Mix until everything is packed with cheese and blended nicely. The chicken’s heat should start melting the cheese.

Cooking the Filling:

Get your pan hot with olive oil, toss in onion, garlic, oregano, salt, and stir for three-ish minutes until they’re soft and smell awesome. In goes the chicken—break it up as it cooks until it loses all its pink spots, about six minutes or so.

Initial Bake:

Peppers cut side up in the oiled pan go into a 350°F oven for 25 minutes, uncovered. That gives them a head start so they finish nice and soft.

Prepping the Peppers:

Chop each pepper down the middle, pull out seeds and white bits, rinse, and pat dry. Drizzle olive oil on your dish and set the peppers open side up—that way, they’ll cook even and won’t stick.

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The best part for me is hitting these hot peppers with fresh lemon and a good sprinkle of feta. I always think of those breezy Greek beach dinners. My kids dive in to help fix up the tops with extra cheese and parsley—big fun for everyone.

Keeping Leftovers Fresh

Put any extras in the fridge for up to three days in a tight container. Warm them up in the oven or zap 'em in the microwave and they're tasty as ever. Want to freeze them? Let 'em cool, wrap each in foil, then toss in a zip bag. They’ll last up to three months. Just move to the fridge the night before you want to reheat.

Easy Swaps

No chicken? Sub with ground turkey or beef. Brown rice or quinoa works great instead of white rice if you like it extra hearty. Monterey Jack with a sprinkle of parmesan is awesome if you run out of mozzarella. Kale or fresh spinach swap fine for frozen too.

Serving Ideas

Pair these peppers with crunchy Greek salad and warm pita on the side. They also shine next to some cucumber yogurt dip or a bowl of lentil soup. And don’t toss those leftovers—chop 'em up for next-day wraps in tortillas!

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Greek Flavor Traditions

Loads of Mediterranean cultures love stuffed peppers, but the lemon and feta twist is what really says Greece. It makes a little meat and veggies feed a bunch—perfect for big tables when everyone’s passing plates. Dishes like this always put me in mind of those big, laughter-filled Greek meals where nobody ever eats alone.

Frequently Asked Questions

→ Could I swap in different meat?

Absolutely! Try turkey, beef, or swap in chickpeas or lentils for a veggie-friendly choice.

→ Do I need to use cooked rice?

Yep, cooked white rice works best so your filling blends nice and smooth in the oven.

→ How do I keep peppers soft but not soggy?

Soften your pepper halves first with a quick solo bake. Then add the filling and finish them in the oven.

→ Can I fix this ahead?

Yes, stuff the peppers and store in the fridge. When you're ready, just bake till they're hot and cheese is bubbly.

→ Which cheeses make it best?

Mozzarella melts just right, and feta on top gives a lovely tang. Feel free to swap in a favorite melting cheese, too.

→ Any flavor tricks?

Toss in some dill or mint, or squeeze extra lemon juice over the top for more Mediterranean zing.