Greek Stuffed Peppers Recipe | Easy Greek Stuffed Peppers Recipe
Instead of salad, try these Mediterranean-inspired stuffed peppers. These soft stuffed peppers have all the aromas of a Greek salad, plus a hearty addition of herby chicken breast and couscous, and are filled with zucchini, cherry tomatoes, Kalamata olives, and sharp crumbled feta. These peppers will be the most fulfilling (and colorful) dish you’ll eat all week, whether served as a substantial weeknight dinner or alongside your favorite Greek-inspired dishes (we’re looking at you, Mediterranean grilled eggplant and Greek lemon potatoes).
Do you want to make these ahead of time? Fill your peppers with the filling ahead of time, then bake when you’re ready to eat.
Are you a fan of the adaptable stuffed pepper? Another nighttime favorite is our Caprese chicken-filled pepper, or our pizza stuffed pepper, which is loaded with cheesy delight.
|PREP TIME||35 mins|
|TOTAL TIME||1 hr 20 mins|
how to make Greek Stuffed Peppers Recipe
Greek Stuffed Peppers Recipe: Ingredients
- 6 red bell peppers
- 1 tablespoon of extra-virgin olive oil
- 1 pound bone-in, skinless chicken breasts
- 1 teaspoon dried oregano
- Kosher salt
- ground black pepper, freshly ground
- 1 1/2 cups low-sodium chicken stock or water
- 1 cup of couscous
- 1 small red onion, chopped 1 zucchini, chopped 1 garlic clove, finely chopped
- 1 cup cherry tomatoes, quartered
- 1/2 cup pitted and chopped Kalamata olives
- 2 tablespoons chopped fresh dill
- 1 cup crumbled feta cheese, divided
- For serving, lemon wedges
Greek Stuffed Peppers Recipe: Directions
Preheat the oven to 350o. Remove the tops of the bell peppers. Remove the stems and ribs, as well as the seeds. In a large casserole dish, arrange the peppers upright.
Heat the oil in a large skillet over medium heat. Season with salt and pepper and add the chicken and oregano. Cook until the chicken is golden brown and no longer pink, about 8 minutes per side. Transfer to a cutting board and set aside for 5 minutes before finely chopping.
Bring 1 cup stock to a boil in a medium saucepan over medium-high heat. Remove the pot from the heat. Mix in the couscous. Put a tight-fitting lid on the pot. Allow to settle for 5 minutes, or until the couscous is soft and the liquid has been absorbed.
Combine the couscous and chicken in a large mixing bowl. Toss in the onion, zucchini, garlic, tomatoes, olives, dill, and 1/2 cup feta; season with salt and pepper to taste.
Stuff peppers with couscous mixture. Finish with the remaining 1/2 cup feta. Cover with foil the remaining 1/2 cup stock in the baking dish (to assist the peppers steam).
Bake the peppers for 42 to 45 minutes, or until soft and the cheese is melted. With lemon slices on the side, serve.