Greek Chicken Stuffed Peppers: Easy 6-Step Dinner Win

Name: Greek Chicken Stuffed Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 1 cup long-grain white rice, uncooked; 6 bell peppers (any color); 1 tbsp extra virgin olive oil; 1 lb ground chicken breast; 1 tsp kosher salt (or to taste); 1/2 tsp freshly ground black pepper; 1 tsp Italian seasoning (or dried basil + oregano); 1/2 cup red onion, finely chopped; 3 cloves garlic, minced; 1 medium zucchini, diced; 1 cup cherry tomatoes, halved; 1/2 cup Kalamata olives, sliced or chopped; 3/4 cup feta cheese, crumbled (plus more for topping); 2 tbsp fresh dill, chopped (plus more for topping); 1/2 cup water (for the baking dish); Lemon wedges, for serving

Jump to Recipe

If Greek Chicken Stuffed Peppers sounds like something you’d order at a cute little café and then immediately try to recreate at home… hi, same. And the best part? This is one of those “I’m tired, but I still want real food” dinners that feels fancy without acting fancy.

It’s cozy, colorful, and packed with Mediterranean flavor—ground chicken, feta, dill, olives, and that bright lemon squeeze at the end that makes everything taste like you totally had your life together today.

Why You’ll Love These Greek Chicken Stuffed Peppers

Weeknight-friendly: The oven does most of the heavy lifting.
Picky-eater flexible: Swap the pepper color, adjust the olives, go lighter on onion—no one needs to know.
Meal-prep gold: Leftovers reheat like a dream (and taste even better the next day).
Big flavor, simple ingredients: Nothing fussy, nothing weird, just good food.

And yes, your kitchen will smell like a warm, lemony hug while they bake.

Ingredients You’ll Need

Here’s what goes into these Greek Chicken Stuffed Peppers (with a few easy swaps):

White rice (long-grain is perfect)
Bell peppers (green works great, but red/yellow/orange are sweeter)
Extra virgin olive oil
Ground chicken breast
Kosher salt + freshly ground black pepper
Italian seasoning (or a 50/50 mix of dried basil + oregano)
Red onion (yellow onion works too)
Garlic (measure with your heart if you’re a garlic person)
Zucchini (or yellow squash)
Cherry tomatoes (or grape tomatoes)
Kalamata olives (hello, Greek flavor)
Feta cheese (non-negotiable in the best way)
Fresh dill
Water (for steaming in the baking dish)
Lemon wedges (for serving)

Optional-but-amazing: tzatziki sauce on the side (store-bought totally counts).

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Greek Chicken Stuffed Peppers (Step-by-Step)

1) Prep the oven and rice

Preheat your oven to 350°F. Cook your white rice according to the package instructions.
(Pro tip: If you have leftover rice, this is its moment.)

2) Prep the peppers

Slice each bell pepper horizontally from top to bottom. Remove the stems, ribs, and seeds.
Place them cut-side up in a 9×13 baking dish.

If your peppers wobble like they’re doing a little dance, just trim a paper-thin slice off the bottom to help them sit flat.

3) Cook the chicken

Heat olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper. Cook until it’s no longer pink, breaking it up as it cooks.
Drain off any extra liquid.

4) Add the veggies and seasoning

Stir in Italian seasoning, red onion, garlic, and zucchini. Cook for about 2 minutes, stirring occasionally—just until the veggies soften a bit.

5) Mix the filling

In a large bowl, combine:

cooked rice
the chicken mixture
cherry tomatoes
Kalamata olives
feta
fresh dill

Stir until everything is well combined. Try a tiny taste (chef’s privilege). Add a pinch more salt or pepper if you want.

6) Stuff, bake, and finish

Spoon the mixture into each pepper generously. Sprinkle the tops with more feta and dill.

Pour 1/2 cup water into the baking dish (this helps steam the peppers so they get tender, not sad). Cover with foil and bake for 40–45 minutes.

Right before serving, squeeze fresh lemon juice over the top. Serve with tzatziki sauce and watch everyone suddenly act like this is a restaurant meal.

Tips for the Best Stuffed Peppers

Want softer peppers? Bake closer to 45 minutes and make sure the dish is tightly covered with foil.
Prefer firmer peppers? Pull them at 40 minutes.
If your filling seems “too full” (a real technical term): pile it high. Overflow is not a mistake—it’s a snack for the cook.
Not an olive fan? Use fewer, or chop them very small so they melt into the background like a stealth flavor agent.
Feta too salty? Use a little less inside and save most for sprinkling on top.

A Little Real-Life Note From My Kitchen

This recipe has saved me on those weeks when my to-do list is longer than my patience. You know the kind—laundry mountain, emails, someone asking “what’s for dinner?” like it’s a brand-new question every single day.

These Greek Chicken Stuffed Peppers are my answer when I want something wholesome and comforting, but I also want the oven to do the hard work while I pretend I’m “just tidying up” (aka sneaking a few olives straight from the jar).

Greek Chicken Stuffed Peppers topped with feta and fresh dill, served with lemon wedges on a white plate. — These Greek Chicken Stuffed Peppers are loaded with juicy chicken, rice, tomatoes, olives, and feta—finished with a bright squeeze of lemon.

FAQs About Greek Chicken Stuffed Peppers

Can I use brown rice instead of white rice?

Yes! Brown rice works great—just cook it first since it takes longer. The flavor is a little nuttier, which is honestly delicious with feta and dill.

Can I swap the ground chicken?

Absolutely. Ground turkey is the easiest swap. You could even use ground beef, but it’ll taste less “Greek” and more “classic stuffed peppers.”

How do I store leftovers?

Store leftover Greek Chicken Stuffed Peppers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or in the oven at 350°F until warmed through.

Can I freeze them?

Yep. Let them cool completely, then wrap each pepper and freeze. Thaw in the fridge overnight and reheat covered in the oven so they don’t dry out.

What should I serve with them?

Tzatziki is the obvious best friend here. A simple Greek salad, roasted potatoes, or warm pita on the side also makes this feel extra satisfying.

The Cozy Dinner You’ll Want on Repeat

If you’ve been craving something comforting but still fresh and bright, Greek Chicken Stuffed Peppers are the answer. They’re hearty without being heavy, packed with flavor, and honestly… they make you feel like you’ve got dinner handled even on the messiest day.

Make them once, and you’ll see—Greek Chicken Stuffed Peppers have a way of sneaking into your regular rotation like they pay rent.

Keep the Greek Goodness Going (You’ll Love These Too)

If these Greek Chicken Stuffed Peppers hit the spot (bright lemon, salty feta, cozy baked goodness), don’t stop here—there are more easy dinners on the site that bring the same “dinner is handled” kind of comfort. Here are a few reader favorites to try next:

Slow Cooker Greek Chicken — Same sunny, Mediterranean vibes, but with a true set-it-and-forget-it feel (aka: you can go live your life).
Dump and Bake Chicken Tzatziki with Rice — Creamy, tangy, and super easy—perfect when you want that cool tzatziki flavor without extra work.
Homemade Zhoug Sauce — If you like a little “wake up!” in your food, drizzle this herby sauce on top and thank yourself later.
Ricotta Stuffed Peppers — Another stuffed-pepper night, but with a cozy, cheesy twist that’s great when you want to switch it up.

If you try this recipe (or any of these), I’d love to hear what you think—scroll down and leave a ⭐ ⭐ ⭐ ⭐ ⭐ review. Your stars and sweet comments help other home cooks find their next favorite dinner!