Description
Delicious baked Greek stuffed peppers filled with ground chicken, rice, spinach, and topped with mozzarella and feta cheese.
Ingredients
Scale
- 4 bell peppers
- 1 tbsp olive oil
- 1 medium white onion diced
- 3 cloves garlic minced
- 1 lb ground chicken
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp oregano
- 1 1/2 cups mozzarella cheese shredded
- 1 cup cooked white rice
- 8 oz frozen spinach thawed and drained
- 1/4 cup Feta cheese crumbles (for garnish)
- 1 lemon cut into wedges (for garnish)
- 1/2 cup chopped flat leaf parsley (for garnish)
Instructions
- Preheat oven to 350°F.
- Slice each bell pepper in half top to bottom through stem. Remove seeds and membranes. Place in a rectangle 9×13″ casserole dish (or two 8×8″ to accommodate) that has been sprayed with cooking spray or olive oil. Bake for 25 minutes uncovered.
- Heat oil in a large skillet over medium-high heat. Add the onions, garlic, salt and oregano. Cook until soft, about 3 minutes.
- Add ground chicken to hot skillet, breaking it up with a spoon. Cook until no longer pink. Remove from heat and add to a large bowl.
- Add the mozzarella cheese, drained spinach, and cooked rice to the seasoned chicken in the bowl. Stir to incorporate and heat through.
- Divide and spoon mixture into each baked pepper, reserving any leftover filling for other use or freeze.
- Place in the oven to bake for 15 minutes to melt cheese and heat through. Serve with a squeeze of lemon, parsley, and crumbled feta cheese if desired.
Notes
- Feel free to substitute ground turkey or beef for chicken if preferred.
- Leftover filling can be used in other dishes or frozen for later use.
- Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg