Dinner

Greek Stuffed Peppers Recipe

Name: Greek Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 6 bell peppers; 1 tbsp. extra-virgin olive oil; 1 lb. boneless, skinless chicken breasts; 1 tsp. dried oregano; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 1/2 cups low-sodium chicken stock or water, divided; 1 cup couscous; 1 small red onion, chopped; 1 zucchini, chopped; 1 clove garlic, finely chopped; 1 cup quartered cherry tomatoes; 1/2 cup Kalamata olives, pitted and chopped; 2 tbsp. chopped fresh dill; 1 cup crumbled feta cheese, divided; Lemon wedges

Bylilan Sage March 17, 2026March 17, 2026

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Introduction

These Greek stuffed peppers are a flavorful and colorful meal perfect for any night of the week. Filled with tender chicken, fluffy couscous, fresh vegetables, and tangy feta cheese, they bring a taste of the Mediterranean right to your table.

A green bell pepper is cut in half horizontally and filled with layers starting with a base of pale yellow couscous inside the hollow, topped with pieces of grilled chicken that are light brown with some char marks. Scattered over this are bright red tomato pieces, chunky green cucumber slices, small purple onion cubes, and white crumbled feta cheese. Fresh green dill sprigs are lightly spread on top and around the pepper, all set on a white marbled surface with a few pieces of feta and herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bell peppers
1 tbsp. extra-virgin olive oil
1 lb. boneless, skinless chicken breasts
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1 1/2 c. low-sodium chicken stock or water, divided
1 c. couscous
1 small red onion, chopped
1 zucchini, chopped
1 clove garlic, finely chopped
1 c. quartered cherry tomatoes
1/2 c. Kalamata olives, pitted, chopped
2 tbsp. chopped fresh dill
1 c. crumbled feta, divided
Lemon wedges, for serving

Instructions

Step 1: Preheat the oven to 350ºF. Slice off the tops of the bell peppers, discard the stems, and remove the ribs and seeds. Arrange the peppers upright in a large casserole dish.
Step 2: Heat olive oil in a large skillet over medium heat. Add chicken breasts and oregano, seasoning with salt and pepper. Cook, turning occasionally, until the chicken is golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board, let rest for 5 minutes, then finely chop.
Step 3: Bring 1 cup of chicken stock to a boil in a medium saucepan over medium-high heat. Remove from heat, stir in couscous, and cover tightly. Let sit for about 5 minutes until couscous is tender and the liquid is absorbed.
Step 4: In a large bowl, combine the cooked couscous and chopped chicken. Add chopped red onion, zucchini, garlic, cherry tomatoes, Kalamata olives, dill, and half of the crumbled feta. Season with salt and pepper, then toss all ingredients together.
Step 5: Stuff the couscous mixture into the prepared peppers. Sprinkle the remaining feta on top. Pour the remaining 1/2 cup of chicken stock into the baking dish to help steam the peppers, then cover tightly with foil.
Step 6: Bake the peppers in the preheated oven until tender and the cheese is melted, about 42 to 45 minutes. Serve warm with lemon wedges on the side.

Tips & Variations

Use quinoa instead of couscous for a gluten-free option.
Add a pinch of crushed red pepper flakes for a subtle heat.
Swap chicken for ground lamb to enhance the Greek flavor profile.
Fresh herbs like parsley or mint can be added for additional brightness.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350ºF until warmed through, about 15-20 minutes, or microwave on medium power, checking frequently to avoid drying out.

How to Serve

A fresh green bell pepper is cut in half horizontally with the stem still attached, acting as a bowl with smooth inner walls. Inside, there is a base layer of small pale yellow couscous evenly filling the bottom. On top of the couscous, there are several colorful layers including diced cucumbers in dark and light green, small cubes of bright red tomatoes, small pieces of grilled chicken with a golden brown and slightly charred texture, and purple-red chopped onions scattered throughout. There are soft white chunks of feta cheese sprinkled over the top along with small green dill herb sprigs scattered inside and around the pepper. The bell pepper is placed directly on a white marbled surface with some extra bits of feta and herbs around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers a day ahead. Keep them covered in the refrigerator and bake just before serving for the best taste and texture.

What can I use instead of Kalamata olives?

If you don’t have Kalamata olives, try substituting with green olives or capers for a similar briny flavor.

lilan Sage