Description
This Greek Stuffed Peppers recipe features bell peppers filled with a flavorful mix of golden-browned chicken, couscous, fresh vegetables, Kalamata olives, and crumbled feta cheese. Baked to tender perfection and served with fresh lemon wedges, this dish combines Mediterranean ingredients into a satisfying and wholesome meal.
Ingredients
Scale
Bell Peppers
- 6 bell peppers
Chicken and Seasonings
- 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
Couscous and Vegetables
- 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
To Serve
- Lemon wedges
Instructions
- Prepare the peppers: Preheat your oven to 350ºF. Slice off the tops of the bell peppers, then discard the stems and remove the ribs and seeds inside. Arrange the peppers upright in a large casserole dish to prepare them for stuffing.
- Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and sprinkle with dried oregano, kosher salt, and freshly ground black pepper. Cook the chicken, turning occasionally, until it is golden brown and cooked through—about 8 minutes per side. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before finely chopping it.
- Prepare the couscous: In a medium saucepan over medium-high heat, bring 1 cup of the chicken stock to a boil. Remove the pot from heat, stir in the couscous, and cover with a tight-fitting lid. Let the couscous steam until tender and all the liquid is absorbed, about 5 minutes.
- Mix the stuffing: In a large bowl, combine the cooked couscous and chopped chicken. Add the chopped red onion, zucchini, garlic, quartered cherry tomatoes, chopped Kalamata olives, fresh dill, and half of the crumbled feta cheese. Season the mixture with salt and pepper to taste, and toss thoroughly to combine all the ingredients.
- Stuff and prepare for baking: Spoon the couscous mixture into each prepared bell pepper, filling them generously. Sprinkle the remaining feta cheese on top of the stuffed peppers. Pour the remaining 1/2 cup of chicken stock into the base of the casserole dish to help steam the peppers while baking. Cover the dish with foil to retain moisture.
- Bake the peppers: Place the covered casserole dish in the oven and bake for 42 to 45 minutes, or until the peppers are tender and the feta cheese is melted and slightly golden.
- Serve: Remove the foil carefully, serve the stuffed peppers hot, and offer lemon wedges on the side to squeeze over just before eating for a bright, fresh finish.
Notes
- You can substitute chicken stock with water for a lighter flavor, but stock adds extra depth.
- If you prefer a vegetarian version, replace the chicken with sautéed mushrooms or extra vegetables.
- For spicier peppers, add a pinch of crushed red pepper flakes to the couscous mixture.
- Make sure to remove all seeds and ribs from the bell peppers to allow easy stuffing and even cooking.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Keywords: Greek stuffed peppers, chicken stuffed peppers, baked stuffed peppers, Mediterranean stuffed peppers, couscous stuffed peppers, healthy stuffed peppers
