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Baked Greek stuffed peppers bring together warm Mediterranean flavors in a comforting package. These peppers are packed with juicy ground chicken, fluffy rice, spinach, and two kinds of cheese for a complete meal that easily fits into a busy weeknight. Start them in the oven, fill with the savory mixture, and pop everything back until bubbly and golden. You can make this vibrant dish in under an hour and it is just as welcoming for guests as it is for family dinners.
When I first started making these, I was amazed how easy it was to get that Greek taste at home. My family now asks for stuffed peppers anytime we want something cozy but not too heavy.
Ingredients
- Bell peppers: Choose large and firm peppers of any color for the best shape and sweetness
- Olive oil: Try to use extra virgin for the freshest flavor in the filling
- White onion: Select a fresh onion without any soft spots for maximum crispness and sweet base
- Garlic: Always use plump fresh cloves to get that signature Greek aroma
- Ground chicken: Buy freshly ground or grind at home for juicier, more tender filling
- Kosher salt: Brings out all the flavors in the chicken and veggies
- Black pepper: Freshly cracked adds zing to balance the mildness of the chicken
- Oregano: Use dried Greek oregano if possible for the most authentic taste
- Mozzarella cheese: Shredded gives classic stretch and richness to the stuffing
- White rice: Day old or freshly cooked rice will both work
- Frozen spinach: Thaw and squeeze completely dry to avoid excess moisture in the filling
- Feta cheese crumbles: Adds classic salty tang as a garnish
- Lemon wedges: Fresh lemon juice wakes up all the flavors and adds a sunny finish
- Flat leaf parsley: Use freshly chopped leaves for a clean herby contrast
Step-by-Step Instructions
- Preheat and Prepare the Peppers:
- Turn the oven temperature to three hundred fifty degrees Fahrenheit. Slice each bell pepper lengthwise through the stem area. Carefully remove the seeds and white membranes from the inside. Arrange the pepper halves cut side up in a casserole dish. Drizzle or spray lightly with olive oil. Bake uncovered for twenty five minutes to soften the peppers and concentrate their flavor.
- Cook the Chicken Filling:
- Warm olive oil in a large skillet set over medium high heat. Add the diced onion and minced garlic. Sprinkle in the kosher salt and dried oregano. Let the mixture cook for about three minutes, stirring often until onions turn translucent and fragrant. Add ground chicken to the skillet. Break up the meat with a wooden spoon. Continue cooking until the chicken is fully cooked through and no pink remains.
- Combine the Stuffing Ingredients:
- Take the skillet off the heat. Transfer the cooked chicken mixture to a large bowl. Add the shredded mozzarella cheese, thoroughly squeezed spinach, and cooked white rice. Mix everything gently and evenly until the cheese begins to melt and the ingredients are fully combined.
- Fill and Bake the Peppers Again:
- Spoon the stuffing into each baked pepper half, pressing lightly to shape the filling. Fill them amply but not so much that the mixture overflows. Any extra stuffing can be saved for another meal or frozen. Return the filled peppers to the oven and bake for fifteen minutes more until the cheese is gooey and everything is heated through.
- Garnish and Serve:
- Remove from the oven. Top each stuffed pepper with crumbled feta cheese, a handful of freshly chopped parsley, and a generous squeeze of lemon wedge. Serve warm and enjoy with extra lemon if you love a citrusy kick.
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Feta is my favorite part here because it adds salty tang that contrasts with the sweet peppers and creamy mozzarella. The first time I sprinkled fresh lemon over everything my youngest asked for seconds before I could sit down which made this recipe an instant win in our house.
Storage tips
Store any leftover stuffed peppers in an airtight container in the fridge for up to three days. They reheat beautifully in a microwave or oven so they make great lunches. You can freeze the filling separately or stuffed peppers wrapped tightly. Thaw overnight in the fridge then reheat until piping hot.
Ingredient substitutions
You can swap ground chicken for turkey or even lean ground beef. Brown rice or quinoa works well too if you want a whole grain boost. If you do not have frozen spinach try finely chopped fresh kale or chard wilted in the pan. Mozzarella can be replaced with Monterey Jack or even a little provolone.
Serving suggestions
These peppers are a meal on their own but I love serving them with a crunchy Greek salad or a slab of crusty bread to soak up the juices. For a party, slice each pepper in thirds for a festive platter. A light cucumber yogurt sauce on the side adds a cool touch.
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Cultural context
Stuffed vegetables are classic comfort food across the Mediterranean. While some recipes use lamb or seafood, most parts of Greece rely on simple fillings like rice, herbs, and cheese to stretch ingredients and celebrate the harvest. This version brings that sun-soaked flavor to any table with pantry staples and just a few fresh accents.
Frequently Asked Questions
- → What type of peppers work best for this dish?
Any color of bell pepper can be used, but red, yellow, or orange varieties add sweetness and vibrant color.
- → Can I use different protein instead of chicken?
Yes, ground turkey or beef can work well and absorb the seasonings just as effectively as chicken.
- → Is it possible to prepare these ahead of time?
Absolutely, assemble the peppers and refrigerate. Bake when ready to serve for maximum freshness and flavor.
- → What cheeses melt best in this filling?
Mozzarella provides a creamy texture, while feta gives a salty flavor boost and classic Greek aroma.
- → Can I substitute fresh spinach for frozen spinach?
Yes, wilt fresh spinach in a pan before draining and chopping to match the consistency of thawed frozen spinach.
- → What are tasty garnishes for serving?
Lemon wedges, chopped parsley, and extra feta crumbles add freshness and tang right before serving.