Dinner

Greek Stuffed Peppers Recipe

Name: Greek Stuffed Peppers Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: 6 bell peppers; 1 Tbsp. extra-virgin olive oil; 1 lb. boneless, skinless chicken breasts; 1 tsp. dried oregano; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 1/2 cups low-sodium chicken stock or water, divided; 1 cup couscous; 1 small red onion, chopped; 1 zucchini, chopped; 1 clove garlic, finely chopped; 1 cup quartered cherry tomatoes; 1/2 cup Kalamata olives, pitted and chopped; 2 Tbsp. chopped fresh dill; 1 cup crumbled feta cheese, divided; Lemon wedges

ByIsabella Vance February 3, 2026February 3, 2026

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Introduction

Greek Stuffed Peppers combine colorful bell peppers with a savory filling of chicken, couscous, fresh vegetables, and tangy feta cheese. This dish is a wholesome, flavorful meal that’s perfect for any night of the week.

A halved green bell pepper is cut open and filled with four main layers. The bottom layer is a pale yellow couscous with a grainy texture filling the pepper cavity. On top of that are chunks of grilled chicken with a golden brown sear, scattered unevenly. Mixed with the chicken are chopped bright red tomatoes, green cucumber pieces, and small bits of purple onion and black olives. The topmost layer is crumbled white feta cheese with fresh green dill sprigs scattered over everything. The pepper sits on a white marbled surface with some small bits of filling and dill around it, showing fresh and colorful textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bell peppers
1 Tbsp. extra-virgin olive oil
1 lb. boneless, skinless chicken breasts
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1 1/2 cups low-sodium chicken stock or water, divided
1 cup couscous
1 small red onion, chopped
1 zucchini, chopped
1 clove garlic, finely chopped
1 cup quartered cherry tomatoes
1/2 cup Kalamata olives, pitted, chopped
2 Tbsp. chopped fresh dill
1 cup crumbled feta, divided
Lemon wedges, for serving

Instructions

Step 1: Preheat oven to 350ºF. Slice off the tops of the bell peppers, discard the stems, and remove the ribs and seeds. Arrange the peppers upright in a large casserole dish.
Step 2: In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and oregano; season with salt and pepper. Cook, turning occasionally, until the chicken is golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then finely chop.
Step 3: In a medium saucepan over medium-high heat, bring 1 cup of the chicken stock to a boil. Remove from heat, stir in the couscous, and cover with a tight-fitting lid. Let sit until couscous is tender and liquid is absorbed, about 5 minutes.
Step 4: Transfer the couscous and chopped chicken to a large bowl. Add the red onion, zucchini, garlic, cherry tomatoes, olives, fresh dill, and half of the feta. Season with salt and pepper, then toss to combine.
Step 5: Stuff the couscous mixture into the prepared bell peppers. Sprinkle the remaining feta evenly over the tops. Pour the remaining 1/2 cup of chicken stock into the baking dish to help steam the peppers, and cover the dish tightly with foil.
Step 6: Bake the peppers in the preheated oven until tender and the cheese is melty, 42 to 45 minutes. Serve warm with lemon wedges on the side.

Tips & Variations

For a vegetarian version, substitute the chicken with sautéed mushrooms or chickpeas.
Add pine nuts or toasted almonds for an extra crunch.
Use quinoa instead of couscous for a gluten-free alternative.
Fresh herbs like parsley or mint can be added along with dill for more flavor.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350ºF until heated through, about 15 to 20 minutes. You can also reheat in a microwave, but the oven method helps keep the peppers tender.