Name: Greek Ground Chicken Stuffed Peppers : Fresh, Flavorful, and Protein-Packed
Ingredients: 4 large bell peppers, halved and seeds removed; 1 tbsp olive oil; ½ red onion, diced; 2 cloves garlic, minced; 1 lb ground chicken (or turkey, lamb, or plant-based alternative); ½ cup cherry tomatoes, chopped (or 1/3 cup drained canned diced tomatoes); 1 tsp dried oregano; ½ tsp ground cumin; Salt & pepper, to taste; ⅓ cup crumbled feta cheese; ¼ cup chopped Kalamata olives; Fresh parsley, chopped; Lemon wedges

Description

Tender bell peppers stuffed with juicy ground chicken, tangy feta, briny olives, and Mediterranean spices—this is a flavorful, protein-packed dinner that feels like a mini vacation on your plate. Ready in about 50 minutes, it’s perfect for weeknights, meal prep, or impressing guests with minimal effort.

Ingredients

Scale

For the Peppers & Filling:

4 large bell peppers, halved and seeds removed
1 tbsp olive oil
½ red onion, diced
2 cloves garlic, minced
1 lb ground chicken (or turkey, lamb, or plant-based alternative)
½ cup cherry tomatoes, chopped (or 1/3 cup drained canned diced tomatoes)
1 tsp dried oregano
½ tsp ground cumin
Salt & pepper, to taste
⅓ cup crumbled feta cheese
¼ cup chopped Kalamata olives

For Garnish:

Fresh parsley, chopped
Lemon wedges

Instructions

Preheat Oven & Prep Peppers:
Preheat oven to 375°F (190°C). Halve and deseed bell peppers; pat dry. Arrange cut-side-up in a 9×13” baking dish. Tip: Trim bottoms if needed to stabilize peppers.
Sauté Aromatics:
Heat olive oil in a skillet over medium heat. Cook onion 3–4 minutes until soft. Add garlic and cook 1 minute more, until fragrant.
Cook Chicken & Season:
Add ground chicken, breaking it into crumbles. Cook 5–7 minutes until no longer pink. Stir in cherry tomatoes, oregano, cumin, salt, and pepper. Simmer 3–4 minutes until tomatoes soften. Taste and adjust seasoning.
Add Feta & Olives (Off Heat):
Remove skillet from heat. Stir in crumbled feta and chopped olives to preserve texture.
Stuff Peppers & Bake:
Fill each pepper half with the chicken mixture, mounding slightly. Pour ¼ cup water into the dish (around peppers) and cover with foil. Bake 25 minutes, then remove foil and bake an additional 10–15 minutes until peppers are tender and tops slightly golden.
Garnish & Serve:
Let peppers rest 5 minutes. Sprinkle with parsley and serve with lemon wedges for squeezing.

Notes

- Pepper Firmness: Par-boil thick peppers for 3–4 minutes if they stay crunchy.
- Make Ahead: Assemble fully or prep filling separately; store in fridge for up to 24 hours.
- Reduce Liquid: Drain excess juices from chicken or tomatoes; reabsorb liquid by cooling filling before stuffing.
- Twists:
  - Add spinach & dill for extra freshness.
  - Mix in cooked quinoa or couscous for texture.
  - Use spicy feta or red pepper flakes for heat.
  - Swap peppers for zucchini halves for a low-carb alternative.
  - Vegetarian: Replace chicken with lentils or plant-based crumbles.