Baked Greek Stuffed Peppers with Chicken
User Reviews
5
-
Prep Time
10 mins
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Cook Time
38 mins
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Total Time
48 mins
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Servings
4
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Calories
471 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
Baked Greek Stuffed Peppers with Chicken
Description
This recipe starts by roasting bell pepper halves to soften them before stuffing. The filling consists of ground chicken cooked with onions, garlic, and oregano, then combined with cooked rice, drained spinach, and shredded mozzarella. This creates a moist, cheesy filling that holds together well within the pepper cavity. Baking the stuffed peppers melts the cheese and heats the mixture evenly.
The final garnish of crumbled feta and lemon wedges adds tang and salt to contrast the mild filling. The parsley brings a fresh herbaceous note. As a result, the dish combines tender vegetables, savory ground poultry, creamy cheese, and fresh flavors suitable as a main course or part of a larger meal.
Ingredients
- 4 bell pepper
- 1 tbsp olive oil
- 1 medium white onion diced
- 3 cloves garlic minced
- 1 lb ground chicken
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp oregano
- 1 1/2 cups mozzarella cheese shredded
- 1 cup white rice cooked
- 8 oz spinach thawed and drained, frozen
Garnish
- 1/4 cup feta cheese crumbled
- 1 lemon cut into wedges
- 1/2 cup flat leaf parsley chopped
Instructions
- Preheat oven to 350°F.
- Slice each bell pepper in half top to bottom through stem. Remove seeds and membranes. Place in a rectangle 9×13″ casserole dish (or two 8×8″ to accommodate) that has been sprayed with cooking spray or olive oil. Bake for 25 minutes uncovered.
- Heat oil in a large skillet over medium-high heat. Add the onions, garlic, salt and oregano. Cook until soft, 3 minutes. Add ground chicken to hot skillet, break up with spoon.
- Cook until no longer pink. Remove from heat and add to large bowl.
- Add the mozzarella cheese, drained spinach and cooked rice to seasoned chicken in bowl. Stir to incorporate and heat through. Divide and spoon mixture into each baked pepper, reserving any leftover filling for other use or freeze.
- Place in oven to bake 15 minutes to melt cheese and heat through. Serve with squeeze of lemon, parsley crumbled feta cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 471kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 36g | 72% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 783mg | 33% |
| Potassium | 1235mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 11355IU | 227% |
| Vitamin C | 182mg | 202% |
| Calcium | 396mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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