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These gorgeous Chicken Stuffed Peppers are packed with Mediterranean flavors and textures! Nutritious and satisfying, this is a meal fit for a summer dinner party – or any night of the week.
Easy Chicken Stuffed Peppers
Filling and full of classic Greek flavors, these chicken stuffed peppers make a colorful main dish. You’ll find the wonderful tastes of Greece in this recipe – each bite will transport you to the warm Mediterranean. Imagine a soft breeze blowing on a hot island afternoon and you’ll have an idea of how amazing this dish tastes!
I love this recipe for all of the flavors going on. Salty feta cheese, smoky oregano, fruity olive oil, and briny Kalamata olives combine to make a vibrant filling. You’ll fold slow-cooked zucchini and onion plus fresh cherry tomatoes into silky white rice. Then stuff everything into hollowed-out peppers, bake them until tender, and serve them with a squeeze of lemon juice to finish.
Serve these for a summer lunch or dinner party, or make them in advance for a busy weeknight meal. It’s hard to go wrong with these chicken stuffed peppers, and a great alternative to a classic stuffed peppers recipe!
Why You’ll Love These Greek Stuffed Peppers
For a filling main dish, make Greek stuffed peppers! They’re packed with nutritious ingredients and flavors and are very adaptable. Here are a few more reasons to love them:
- Naturally gluten-free. All of the ingredients needed in this recipe are gluten-free, so you won’t have to worry about making any adaptions. See my dairy-free suggestions below.
- Inspired by Greek flavors. I love the flavors of Greece, and you’ll find so many of them in these chicken stuffed peppers, from feta cheese to olives to the spice mix.
- Easy to adapt. This recipe can easily be adapted to include different vegetables or meat if that’s what you prefer. I’ve included some ideas for how you can change up this recipe lower down in this post.
- Filling and flavorful. As mentioned, these peppers are full of amazing Greek flavors! They also make a meal on their own, although I do love to serve them with a salad. You can easily make a light lunch of one chicken stuffed pepper and leave the table satisfied.
What You’ll Need
Here’s a list of all the ingredients that go into chicken stuffed peppers. See the recipe card at the end of this post for the full ingredient amounts.
- White Rice: I like long grain white rice in this recipe.
- Bell Peppers: I use green bell pepper but you can substitute any color you wish.
- Olive Oil: Extra virgin olive oil is best!
- Ground Chicken Breast
- Salt: I use kosher salt in this recipe.
- Freshly Ground Black Pepper
- Italian Seasoning: Or use an equal mix of dried basil and oregano if you don’t have Italian seasoning.
- Red Onion: Use a yellow onion if you don’t have red onion.
- Garlic: Add more garlic if you love a more intense garlic flavor.
- Zucchini: Or use yellow squash.
- Cherry Tomatoes: Or substitute grape tomatoes.
- Kalamata Olives: Kalamata olives help give this recipe authentic Greek flavor.
- Feta Cheese: Feta cheese is essential to any Greek-inspired recipe.
- Fresh Dill
- Lemon Wedges: To serve.
How to Make Greek Chicken Stuffed Peppers
Here’s my simple method for making Greek stuffed peppers. Remember that you can use any color of bell pepper you prefer to make this colorful dish even more colorful!
- Preheat your oven and cook the rice. Preheat oven to 350℉. Cook rice according to package instructions.
- Slice each bell pepper and hollow it out, then place them in a baking dish. Slice each bell pepper horizontally from top to bottom. Discard stems, remove ribs and seeds from peppers, and lay them cut side up in a 9X13 baking dish.
- Cook the chicken in the olive oil over medium heat. Heat olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper. Cook until it’s no longer pink, breaking it up as it cooks. Drain the excess liquid.
- Stir in the seasonings and vegetables and for cook about 2 minutes more. Stir in the Italian seasoning, red onion, garlic, and zucchini. Cook for an additional 2 minutes, stirring occasionally.
- Combine all of the ingredients in a large bowl. In a large bowl, combine cooked rice, chicken mixture, cherry tomatoes, Kalamata olives, feta, and dill. Stir until well combined.
- Stuff the peppers with the filling mixture, top with feta and dill, and bake in the preheated oven for about 45 minutes. Stuff the mixture into peppers and sprinkle the tops with more feta and dill. Pour 1⁄2 cup water into the baking dish to help the peppers steam. Cover with foil and bake for 40 to 45 minutes.
- Serve with lemon juice and tzatziki. Squeeze lemon juice over the top before serving. Enjoy with homemade or store-bought tzatziki sauce.
See my suggestions below for a few ways to adapt this dish:
- Substitute turkey. If you like, you can substitute ground turkey for the chicken.
- Swap in ground beef. Similarly, you can swap the ground chicken for ground beef (or lamb). I like to use lean ground beef if I do this.
- Make it vegetarian. For a vegetarian version of Greek chicken stuffed peppers, omit the chicken! The peppers will still be super flavorful and will work perfectly as a vegetarian dish with this simple change. However, if you want to make them a bit more hearty, add 1 cup of canned chickpeas to the pan when you’re cooking the zucchini.
- Go dairy-free. This recipe is so easy to adapt to being dairy-free. You can leave out the feta cheese, or you can substitute non-dairy feta cheese for the feta.
Can I Make Chicken Stuffed Peppers in the Crockpot?
Yes, you can! Once you stuff the peppers, add them to your crockpot with 1⁄2 cup water. Place the lid on top and cook on low for 5 to 6 hours or until tender.
Tips for Success
Here are a few tips that can help you make this Greek stuffed peppers recipe perfectly every time:
- Make perfect white rice. See my method for how to cook white rice to help you make the best rice for this meal.
- Substitute brown rice or quinoa. Or skip the white rice and swap in brown rice or quinoa for a healthier option.
- Use up leftover rice. If you have rice left over from another meal, this recipe is a great way to use it. Or, plan ahead and make extra rice so you can quickly put together this dish later in the week.
- Try different colors of peppers. Stuffed peppers are often made with red bell peppers, but you can use any color of pepper in this recipe! Each variety has its own slight taste variations, so choose which one you like the best or do a variety.
- Keep your peppers from falling over. It’s so annoying when peppers fall over in the pan while they’re baking! A way to avoid this happening is to cut a small, flat piece off the bottom of each pepper so they have an even base. Make sure not to cut all the way through the pepper, though, so the filling won’t leak out.
Make It A Meal
Greek chicken stuffed peppers are a satisfying, vegetable-filled main dish. Here are a few nice options to serve with them:
- Add hummus. A generous scoop of hummus would be perfect next to a stuffed pepper.
- Drizzle with homemade tzatziki. My homemade tzatziki recipe is amazing in this dish!
- Serve with pita bread. Pita bread and hummus would be a wonderful side to these stuffed peppers. Make a batch of my Gluten-Free Pita Bread for a gluten-free version of a classic bread.
- Alongside a salad. Keep the Greek flavors going with a side salad of Easy Greek Salad or make Greek Zucchini Noodle Salad. Both are full of fresh, raw vegetables.
Leftovers will store in an air-tight container in the refrigerator for up to 3 days. To reheat, simply place in a microwave for 2 minutes or until warmed through.
More Greek-Inspired Recipes
- Greek Burgers
- Easy Greek Chicken Souvlaki
- Greek Chicken Stuffed Zucchini Boats
- Low Carb Greek Soup with Zoodles
- Grilled Greek Chicken Marinade
Greek Chicken Stuffed Peppers
- ⅔ cup uncooked white rice, or about 2 cups cooked white rice
- 3 bell peppers, halved horizontally and seeded
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken breast
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 zucchini diced
- ½ cup cherry tomatoes, quartered
- ½ cup kalamata olives, chopped
- ½ cup feta cheese, divided, plus more for sprinkling
- 2 tablespoons fresh dill, chopped
- ½ cup water
- lemon wedges, for serving
- Preheat oven to 350℉. Cook rice according to package instructions.
- Slice each bell pepper horizontally from top to bottom. Discard stems, remove ribs and seeds from peppers, and lay them cut side up in a 9X13 baking dish.
- Heat olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper. Cook until it’s no longer pink, breaking it up as it cooks. Drain the excess liquid.
- Stir in the Italian seasoning, red onion, garlic, and zucchini. Cook for an additional 2 minutes, stirring occasionally.
- In a large bowl, combine cooked rice, chicken mixture, cherry tomatoes, Kalamata olives, feta, and dill. Stir until well combined.
- Stuff the mixture into peppers and sprinkle the tops with more feta and dill. Pour 1⁄2 cup water into the baking dish to help the peppers steam. Cover with foil and bake for 40 to 45 minutes.
- Squeeze lemon juice over the top before serving. Enjoy with homemade or store-bought tzatziki sauce.