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Mediterranean Chicken Stuffed Bell Peppers garnished with herbs

Mediterranean Chicken Stuffed Bell Peppers

This dish brings bright Mediterranean flavors to your table with juicy chicken, soft bell peppers, tangy feta, and salty olives, making dinner easy and enjoyable.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bell peppers Use ripe, firm peppers.
  • 1 tablespoon olive oil For sautéing.
  • 1 cup diced onion For the filling.
  • 2 cloves minced garlic For flavor.
  • 1 pound ground or shredded chicken Can substitute with turkey or beef.
  • 1 cup chopped tomatoes Fresh or canned.
  • 1/2 cup chopped kalamata olives For Mediterranean flavor.
  • 1 cup cooked rice or quinoa Use leftovers if available.
  • 1 teaspoon dried oregano For seasoning.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 1/2 cup crumbled feta cheese For stuffing and topping.
  • 1/4 cup chopped fresh parsley or basil Your choice of herb.
For Baking
  • 1/2 cup water To keep peppers moist during baking.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and scoop out the seeds. Place the peppers in a baking dish, cut side up.
  2. Heat olive oil in a pan over medium heat. Add diced onion and minced garlic, sauté until soft.
  3. Add the ground or shredded chicken to the pan and cook until no longer pink.
  4. Stir in chopped tomatoes, kalamata olives, cooked rice or quinoa, dried oregano, salt, and pepper. Cook for a few minutes to blend flavors.
  5. Remove from heat. Fold in crumbled feta and chopped parsley or basil. Taste and adjust seasoning if needed.
Assembly
  1. Spoon the chicken mixture into each bell pepper, filling them well. Top with extra feta or a sprinkle of breadcrumbs for crunch.
Baking
  1. Pour water into the pan around the peppers. Cover with foil and bake for 30 to 35 minutes, until peppers are tender.
  2. Remove the foil and bake for an additional 5 minutes to brown the tops.
Serving
  1. Let the stuffed peppers rest for a few minutes, then serve warm.

Notes

Use ripe, firm bell peppers to hold shape while baking. Leftover cooked rice or quinoa is a great time-saver. For more flavor, consider adding a squeeze of lemon or a pinch of red pepper flakes.