Description
A comforting dish of tender bell peppers filled with a savory mixture of shredded chicken, rice, feta, and Mediterranean herbs.
Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1/2 cup crumbled feta cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup tomato sauce (optional for topping)
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the center.
- Prepare the peppers by cutting tops off and removing seeds; slice bottoms if needed to sit upright.
- Sauté onion in olive oil over medium heat until soft, about 5–7 minutes; add garlic for the last minute.
- Combine the sautéed onion and garlic with chicken, rice, feta, oregano, thyme, salt, and pepper in a mixing bowl.
- Stuff each bell pepper with the filling, packing gently and leaving a little room at the top.
- Add tomato sauce if using, pouring it over the stuffed peppers.
- Cover with foil and bake for 25–30 minutes.
- Remove the foil and bake for an additional 10–15 minutes until tender.
- Serve hot, garnished with lemon or olive oil.
Notes
Great for make-ahead meals; refrigerate the prepared peppers for up to 24 hours. Freeze fully baked peppers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg