Baked Greek Stuffed Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
225 grams frozen spinach, thawed and drained
02 -
200 grams cooked white rice
03 -
1 medium white onion, diced
04 -
4 bell peppers
05 -
2 teaspoons dried oregano
06 -
450 grams ground chicken
07 -
180 grams mozzarella cheese, shredded
08 -
1 tablespoon olive oil
09 -
3 cloves garlic, minced
10 -
1/2 teaspoon kosher salt
11 -
1/2 teaspoon ground black pepper
→ Garnish
12 -
1 lemon, cut into wedges
13 -
60 grams feta cheese, crumbled
14 -
15 grams flat leaf parsley, chopped
# Instructions:
01 -
Pile on some crumbled feta, sprinkle parsley and set a few lemon wedges on the side. Dig in while it’s hot.
02 -
Stuff the cooked pepper halves with the cheesy filling. Tuck away any extra mixture in your freezer or save for lunch. Slide your stuffed peppers back into the oven for another 15 minutes till everything’s melted and piping hot.
03 -
Stir together your cooked chicken mix, handfuls of mozzarella, spinach that’s been squeezed dry, and all the rice in a big bowl. Get it nice and combined so every bite’s got a little of everything.
04 -
Warm up the olive oil in a giant skillet on medium heat. Toss in the onions, garlic, salt, oregano, and pepper. Give it a few minutes till the onion’s soft and it all smells amazing. Drop in the ground chicken, break it up, and let it cook till it’s no longer pink.
05 -
Let the pepper halves bake uncovered for 25 minutes till they start to soften up.
06 -
Flip on the oven at 180°C to start warming up. Cut peppers down through the middle from top to bottom, scoop out seeds and insides. Arrange pepper halves in your greased baking dish.
# Notes:
01 -
You can stash any leftover filling in the freezer or toss it next to your stuffed peppers.
02 -
Right before you dig in, a good squeeze of lemon makes it taste extra bright.