Baked Greek Stuffed Peppers (Print Version)
# Ingredients:
→ Stuffed Peppers
01 -
4 large bell peppers
02 -
1 tablespoon olive oil
03 -
1 medium white onion, diced
04 -
3 cloves garlic, minced
05 -
1 pound ground chicken
06 -
1/2 teaspoon kosher salt
07 -
1/2 teaspoon ground black pepper
08 -
2 teaspoons dried oregano
09 -
1 1/2 cups shredded mozzarella cheese
10 -
1 cup cooked white rice
11 -
8 ounces frozen spinach, thawed and drained
→ Garnish
12 -
1/4 cup feta cheese crumbles
13 -
1 lemon, cut into wedges
14 -
1/2 cup chopped flat leaf parsley
# Instructions:
01 -
Preheat oven to 350°F (180°C). Slice bell peppers in half lengthwise through the stem. Remove seeds and membranes. Arrange pepper halves cut side up in a 9×13-inch casserole dish or two 8×8-inch baking dishes lightly coated with olive oil or cooking spray.
02 -
Place the baking dish with peppers in the oven and bake uncovered for 25 minutes.
03 -
Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, kosher salt, black pepper, and dried oregano. Sauté for 3 minutes until softened.
04 -
Add ground chicken to the skillet. Break up the meat using a spoon and cook until no longer pink. Remove from heat and transfer mixture to a large bowl.
05 -
Add shredded mozzarella cheese, drained spinach, and cooked rice to the chicken mixture. Stir thoroughly to combine.
06 -
Equally spoon the chicken and vegetable filling into the pre-baked pepper halves. Reserve any remaining filling for another use or freeze.
07 -
Return stuffed peppers to the oven. Bake for 15 minutes until the filling is heated through and cheese is melted.
08 -
Garnish with feta cheese crumbles, chopped parsley, and a squeeze of lemon juice before serving.
# Notes:
01 -
Drain spinach thoroughly to prevent excess moisture in the filling.
02 -
Reserve any extra stuffing for salads or as a high-protein filling for wraps.