Greek Chicken  Stuffed Peppers

Are these Greek Chicken Stuffed Peppers gluten free?

All of the ingredients needed in this recipe are gluten-free, so you won’t have to worry about making any adaptions.

Cook the Rice

Preheat oven to 350℉. Cook rice according to package instructions.

Prepare the Peppers

Slice each bell pepper horizontally from top to bottom. Discard stems, remove ribs and seeds from peppers.

Add to Baking Dish

Lay peppers cut side up in a 9X13 baking dish.

Cook the Chicken

Heat olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper.

Drain the Chicken

Cook until it’s no longer pink, breaking it up as it cooks. Drain the excess liquid.

Add the Veggies

Stir in the Italian seasoning, red onion, garlic, and zucchini. Cook for an additional 2 minutes, stirring occasionally.

Combine All Ingredients

In a large bowl, combine cooked rice, chicken mixture, cherry tomatoes, Kalamata olives, feta, and dill. Stir until well combined.

Stuff the Peppers

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.

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