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greek stuffed peppers with ground turkey spinach and feta
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5 from 1 vote

Baked Greek Stuffed Peppers with Chicken

These Greek stuffed peppers have a filling of chicken, spinach, rice and cheese. Make this recipe for dinner tonight or freeze for later!
Prep Time10 minutes
Cook Time38 minutes
Total Time48 minutes
Course: main dishes
Cuisine: Greek, Mediterranean
Servings: 4
Author: Kevin

Ingredients

Garnish

  • 1/4 cup Feta cheese crumbles
  • 1 lemon cut into wedges
  • 1/2 cup chopped flat leaf parsley

Instructions

  • Preheat oven to 350°F.
  • Slice each bell pepper in half top to bottom through stem. Remove seeds and membranes. Place in a rectangle 9×13″ casserole dish (or two 8×8″ to accommodate) that has been sprayed with cooking spray or olive oil. Bake for 25 minutes uncovered.
  • Heat oil in a large skillet over medium-high heat. Add the onions, garlic, salt and oregano. Cook until soft, 3 minutes. Add ground chicken to hot skillet, break up with spoon.
  • Cook until no longer pink. Remove from heat and add to large bowl.
  • Add the mozzarella cheese, drained spinach and cooked rice to seasoned chicken in bowl. Stir to incorporate and heat through. Divide and spoon mixture into each baked pepper, reserving any leftover filling for other use or freeze.
  • Place in oven to bake 15 minutes to melt cheese and heat through. Serve with squeeze of lemon, parsley crumbled feta cheese if desired.

Nutrition

Serving: 1pepper | Calories: 471kcal | Carbohydrates: 29g | Protein: 36g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 783mg | Potassium: 1235mg | Fiber: 6g | Sugar: 8g | Vitamin A: 11355IU | Vitamin C: 182mg | Calcium: 396mg | Iron: 4mg