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.

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.

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

Description

These Greek Chicken Stuffed Peppers are a bright, cozy dinner made with juicy ground chicken, fluffy rice, tomatoes, Kalamata olives, and plenty of feta. Finished with fresh dill and a big squeeze of lemon, they’re easy enough for weeknights but taste like you ordered takeout (the good kind).

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F. Cook rice according to package directions.
Slice each bell pepper in half (top to bottom). Remove stems, ribs, and seeds. Place peppers cut-side up in a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper. Cook until no longer pink, breaking it up as it cooks. Drain excess liquid.
Stir in Italian seasoning, red onion, garlic, and zucchini. Cook for 2 minutes, stirring occasionally.
In a large bowl, mix cooked rice, chicken mixture, cherry tomatoes, Kalamata olives, feta, and dill until combined.
Spoon filling into peppers. Top with extra feta and dill.
Pour 1/2 cup water into the baking dish. Cover tightly with foil and bake 40–45 minutes.
Squeeze fresh lemon juice over the peppers before serving. Enjoy (extra good with tzatziki).

Notes

Pepper colors: Green is more savory; red/yellow/orange are sweeter.

Make it ahead: Prep the filling up to 1 day ahead and store in the fridge, then stuff and bake.

Leftovers: Store in an airtight container in the fridge for 3–4 days.

Serving idea: Add tzatziki, a simple salad, or warm pita on the side.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baked
Cuisine: Greek

Nutrition

Serving Size: 2 pepper halves
Calories: 430 kcal
Sugar: 7 g
Sodium: 780 mg
Fat: 17 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 6 g
Protein: 29 g
Cholesterol: 95 mg