Description
A delicious and healthy recipe for Greek Chicken Stuffed Peppers, filled with ground chicken, quinoa, and Mediterranean flavors.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground chicken
- 1 cup cooked quinoa
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the red onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes.
- Stir in the cooked quinoa, diced tomatoes, feta cheese, Kalamata olives, oregano, basil, salt, and pepper. Mix well and cook for an additional 2-3 minutes until heated through.
- Spoon the chicken mixture into each bell pepper, packing it down gently.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add some red pepper flakes to the chicken mixture.
- Substitute ground turkey or beef for the ground chicken if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg