Description
Greek Stuffed Peppers are a vibrant and wholesome dish featuring colorful bell peppers filled with a flavorful mixture of chicken, couscous, fresh vegetables, Kalamata olives, dill, and tangy feta cheese. Baked until tender and melty, these stuffed peppers offer a delicious medley of Mediterranean flavors perfect for a healthy and satisfying meal.
Ingredients
Scale
Peppers
- 6 bell peppers
Stuffing
- 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
To Serve
- Lemon wedges
Instructions
- Prepare Peppers: Preheat the oven to 350ºF. Slice off the tops of the bell peppers, discard the stems, and remove the ribs and seeds. Place the peppers upright in a large casserole dish, ready for stuffing.
- Cook Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and dried oregano, seasoning with salt and freshly ground black pepper. Cook the chicken, turning occasionally, until golden brown and cooked through, approximately 8 minutes per side. Transfer the chicken to a cutting board, let it rest for 5 minutes, then finely chop it.
- Prepare Couscous: 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, cover with a tight-fitting lid, and let it sit until the couscous is tender and the liquid is absorbed, about 5 minutes.
- Mix Filling: In a large bowl, combine the cooked couscous and chopped chicken. Add the chopped red onion, zucchini, garlic, cherry tomatoes, Kalamata olives, fresh dill, and half a cup of crumbled feta cheese. Season with salt and pepper to taste, and toss gently to combine all ingredients thoroughly.
- Stuff Peppers: Spoon the couscous mixture into each bell pepper until fully stuffed. Sprinkle the remaining 1/2 cup of crumbled feta cheese evenly over the tops of the stuffed peppers. Pour the remaining 1/2 cup of chicken stock into the baking dish around the peppers to help them steam during baking, then cover the dish with foil.
- Bake: Bake the stuffed peppers in the preheated oven until the peppers are tender and the cheese is melted and slightly browned, approximately 42 to 45 minutes.
- Serve: Remove the foil and serve the stuffed peppers warm with lemon wedges on the side for an added bright and fresh flavor.
Notes
- You can substitute chicken stock with water for a lighter version.
- To make this dish vegetarian, replace chicken with cooked chickpeas or additional vegetables.
- Use low-fat feta cheese to reduce calories and fat content.
- Ensure peppers are upright and stable in the baking dish to prevent stuffing from spilling out during cooking.
- Fresh herbs like dill enhance the authentic Greek flavor but can be substituted with fresh parsley if preferred.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Greek stuffed peppers, chicken stuffed peppers, baked stuffed peppers, Mediterranean recipe, feta cheese recipe, healthy dinner, couscous stuffed peppers
