Description
Mediterranean Chicken Stuffed Bell Peppers are a colorful, hearty dish made with sweet bell peppers filled with shredded chicken, rice, fresh vegetables, olives, feta, and Mediterranean herbs, then baked until tender and flavorful.
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 2 cups cooked chicken breast, shredded
- 1 cup cooked rice
- 1/2 cup cherry tomatoes, chopped
- 1/3 cup red onion, finely diced
- 1/3 cup cucumber, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/3 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare the bell peppers by cutting off the tops and removing the seeds and membranes.
- In a large mixing bowl, combine the shredded chicken, cooked rice, cherry tomatoes, red onion, cucumber, and Kalamata olives.
- Add the olive oil, dried oregano, garlic powder, paprika, salt, black pepper, lemon juice, and chopped parsley. Mix well until the filling is evenly combined.
- Gently fold in the crumbled feta cheese, keeping some texture in the mixture.
- Spoon the filling into each bell pepper, packing them generously, and place them upright in the prepared baking dish.
- Bake for 25 to 30 minutes, or until the peppers are tender and the filling is heated through.
- Let the stuffed peppers rest for a few minutes before serving.
Notes
- For a low-carb version, replace the rice with cauliflower rice.
- For extra Mediterranean flavor, add chopped sun-dried tomatoes or a spoonful of hummus to the filling.
- For a vegetarian variation, substitute the chicken with chickpeas or lentils.
- Top with extra feta or shredded mozzarella before baking for a cheesier finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven for about 15 minutes, or microwave for 2 to 3 minutes until heated through.
- Freeze cooked stuffed peppers individually for up to 2 months and thaw overnight before reheating.
- Place peppers close together in the baking dish so they stay upright while baking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg
