Baked Greek Stuffed Peppers (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 bell peppers
02 - 1 tablespoon olive oil
03 - 1 medium white onion, diced
04 - 3 cloves garlic, minced
05 - 450 grams ground chicken
06 - 1/2 teaspoon kosher salt
07 - 1/2 teaspoon ground black pepper
08 - 2 teaspoons dried oregano
09 - 180 grams mozzarella cheese, shredded
10 - 200 grams cooked white rice
11 - 225 grams frozen spinach, thawed and drained

→ Garnish

12 - 60 grams feta cheese, crumbled
13 - 1 lemon, cut into wedges
14 - 15 grams flat leaf parsley, chopped

# Instructions:

01 - Preheat the oven to 180°C. Slice each bell pepper in half from top to bottom through the stem and remove seeds and membranes. Place the pepper halves in a 33x23 cm baking dish coated with olive oil or cooking spray.
02 - Bake the prepared bell peppers uncovered for 25 minutes until slightly tender.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, kosher salt, black pepper, and dried oregano. Sauté for about 3 minutes until the onion is soft and fragrant. Add ground chicken, breaking it apart with a spoon, and cook until no longer pink.
04 - Transfer the cooked chicken mixture to a large bowl. Incorporate shredded mozzarella, thawed and drained spinach, and cooked white rice. Mix thoroughly to evenly distribute ingredients.
05 - Spoon the prepared filling into the baked pepper halves. If any filling remains, reserve for another use or freeze. Return stuffed peppers to the oven and bake for an additional 15 minutes until the cheese is melted and heated through.
06 - Garnish with crumbled feta, chopped flat leaf parsley, and lemon wedges. Serve immediately.

# Notes:

01 - Excess filling can be frozen for later use or served alongside the stuffed peppers.
02 - For an extra burst of freshness, add a squeeze of lemon just before serving.

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