Baked Greek Stuffed Peppers

These Greek stuffed peppers come bubbling out of the oven with a cheesy, golden top and a hearty, flavorful filling of ground chicken, spinach, rice, and oregano. If you are craving an easy Mediterranean-inspired dinner that is light yet truly satisfying, you will want to keep this recipe in your regular rotation.

I first tried stuffing peppers like this for a Sunday dinner and it became an instant family favorite. Now every time I make these, I get requests for seconds before the plates are cleared.

Ingredients

• Bell peppers: Sweet and sturdy for holding the filling. Look for ones that sit flat in your baking dish and are vibrantly colored.
• Olive oil: Brings out the flavors of the onions and garlic. Choose a good quality extra virgin for the best taste.
• White onion: Adds a mellow bite. Go for firm onions with papery skins.
• Garlic: Delivers a classic savory punch. Freshly minced garlic always makes a difference.
• Ground chicken: Keeps things lean and soaks up the Mediterranean seasonings. Buy freshly ground if possible and check for any additives.
• Kosher salt and black pepper: Essential for seasoning and bringing out all the flavors.
• Oregano: A signature Greek herb that ties everything together. Dried works well but rub it between fingers first to release oils.
• Mozzarella cheese: Melts into the filling for the classic cheesy bite. Shredding your own cheese melts better than bagged.
• Cooked white rice: Fluffs up the filling and adds substance. Long grain or short grain works. Aim for rice that is just cooked and not mushy.
• Frozen spinach: Packs in the greens and adds color. Fully thaw and squeeze out liquid to prevent soggy filling.
• Feta cheese for garnish: Salty sharpness that wakes up the whole pepper. Use block feta for best flavor.
• Lemon wedges for garnish: Adds brightness and classic Greek zing. Always use fresh lemon.
• Flat leaf parsley for garnish: Brings lots of fresh color. Opt for crisp vibrant bunches with no wilting.

Step-by-Step Instructions

Preparing the Peppers:

Slice each bell pepper straight down through the stem and remove the seeds and membranes with a paring knife. Rinse with water and pat them dry before arranging cut side up in a baking dish coated lightly with olive oil. This ensures the peppers cook evenly and do not stick.

Initial Bake:

Place the pepper halves in a preheated oven at 350 degrees Fahrenheit. Bake them uncovered for 25 minutes. This softens the peppers so they finish perfectly tender after stuffing.

Cooking the Filling:

Heat olive oil in a large skillet over mediumhigh heat. Add diced white onion, minced garlic, kosher salt, and oregano and sauté for about three minutes until everything is soft and fragrant. Stir constantly to prevent browning. Add the ground chicken and cook, breaking it up with a spoon, for about six minutes until no longer pink. Ensure everything is well combined and savory.

Combining the Filling:

In a large bowl, combine the seasoned cooked chicken mixture with shredded mozzarella cheese, thawed and squeezed spinach, and cooked white rice. Stir together until it becomes evenly cheesy and well blended. The heat from the chicken should slightly melt the cheese.

Stuffing the Peppers:

Divide the filling evenly among the pre-baked pepper halves. Overfill slightly to mound the mixture but avoid packing it too tightly, which can make the peppers steam instead of bake. Save any extra filling to freeze or eat on its own as a quick lunch.

Final Bake:

Return the stuffed peppers to the oven and bake for another 15 minutes until the cheese is melted and everything is piping hot. The tops should be lightly browned and bubbly.

Serving:

Let peppers rest for five minutes before plating. Sprinkle with feta cheese, fresh parsley, and a generous squeeze of lemon over each serving for a hit of freshness.

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My favorite part of this recipe is the burst of lemon and salty feta on top of each hot pepper. It reminds me of seaside dinners in Greece. My kids get excited to help decorate their own peppers with cheese and parsley for a fun family cooking night.

Storage Tips

Store cooked stuffed peppers in an airtight container in the refrigerator for up to three days. They are great reheated in a microwave or oven. If freezing, let them cool completely, wrap in foil, then freeze in a zip bag for up to three months. Thaw overnight before reheating for best texture.

Ingredient Substitutions

Ground turkey or beef works well if chicken is not available. Try brown rice or even quinoa for a heartier texture. If out of mozzarella, use a blend of monterey jack and a touch of parmesan for extra flavor. Kale or fresh spinach also make great alternatives to frozen spinach.

Serving Suggestions

Serve these stuffed peppers with a simple Greek salad and toasted pita on the side. They also pair wonderfully with a light cucumber yogurt sauce or a warm bowl of lentil soup. Sometimes I chop leftovers and roll them in tortillas for tasty wraps the next day.

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Cultural Context

Stuffed peppers are a staple across many Mediterranean countries but the addition of lemon, feta, and oregano is distinctly Greek. This dish is a practical way to stretch ground meat and veggies, especially when cooking for a group. Recipes like this remind me of lively Greek family gatherings where everyone pitches in at the table.

Frequently Asked Questions

→ Can I substitute the ground chicken?

Yes, you can use ground turkey, beef, or even a vegetarian option such as chickpeas or lentils for a different twist.

→ Do I have to cook the rice beforehand?

Yes, use cooked white rice so the filling blends easily and heats through quickly in the oven.

→ How do I keep the peppers tender but not mushy?

Bake the halved bell peppers on their own first before filling so they soften, then finish baking after adding the filling.

→ Can I make this dish ahead of time?

You can fill the peppers and refrigerate them before the final bake. When ready, bake as directed until hot and bubbling.

→ What cheeses work best for this dish?

Mozzarella adds meltiness, while feta sprinkled on top brings a salty, tangy finish. You can substitute with other favorite melting cheeses.

→ Are there tips for extra flavor?

Try adding fresh herbs like dill or mint, or finish with extra lemon juice for more brightness and Mediterranean taste.