Savor Greek-style chicken in vibrant stuffed peppers for a delicious and satisfying dinner option that’s sure to impress anyone at your table.
Ingredients
Scale
4 large bell peppers
1 pound ground chicken
1 cup cooked quinoa
1 small onion, diced
3 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and pepper to taste
1 cup feta cheese, crumbled
Optional: Chopped fresh herbs
Optional: Black olives, diced
Optional: Spinach or kale
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds.
In a large skillet over medium heat, add olive oil and sauté the diced onion for 3-4 minutes until soft.
Add minced garlic and cook for an additional minute until fragrant.
Add ground chicken and cook until browned, about 6-7 minutes.
Stir in diced tomatoes, cooked quinoa, oregano, cumin, salt, and pepper.
Remove from heat and fold in crumbled feta cheese.
Spoon the mixture into the prepared peppers, packing gently.
Drizzle olive oil over the tops and cover with foil. Bake for 25-30 minutes.
Remove the foil and bake for another 10 minutes, or until the peppers are tender.
Notes
A delightful recipe for Greek Chicken Stuffed Peppers filled with lean protein, aromatic herbs, and colorful vegetables, perfect for a cozy family dinner or impressing guests.
