Baked Greek Stuffed Peppers

Straight from the oven, these Greek-style peppers are all gooey and golden on top, full of a tasty mix with ground chicken, rice, spinach, and just the right hit of oregano. Looking for a breezy Mediterranean meal that’s light but still fills you up? You’ll wanna keep this one on repeat.

The first time I tossed these peppers in the oven was for a casual Sunday get-together. They instantly became a classic at our house. Now every time they cook, plates are still clinking when someone’s already asking for another round.

Tasty Ingredients

• Lemon wedges for topping: Super fresh and tangy, make everything sparkle. Always grab real lemons, don’t go bottled.
• Flat leaf parsley to finish: Big on color and really bright. Go for those crisp, perky bunches.
• Feta cheese for crumbling: Gives a salty kick that wakes up the flavors. Chopping your own from a block tastes best.
• Frozen spinach: Green goodness and a pop of color. Squeeze out every drop of water after it’s thawed so you don’t get soggy peppers.
• Cooked white rice: Makes the filling super hearty. Both long grain and short grain work. Just make sure your rice isn’t mushy.
• Mozzarella cheese: Pulls everything together with meltiness. Shred it yourself for the creamiest bite.
• Oregano: It gives that Greek flavor. Dried’s fine—rub it in your palms first for extra taste.
• Kosher salt and pepper: A must for making everything pop.
• Ground chicken: Lighter and soaks up all those awesome flavors. Fresh is great if you can swing it—just check the label.
• Garlic: Loads of classic, comforting flavor. Chop fresh for the best taste.
• White onion: Mild and a bit sweet, adds a nice mellow crunch. Firm with flaky skin are the ones you want.
• Olive oil: Makes the onions and garlic sing. Splash out for extra virgin for the best finish.
• Bell peppers: Sweet, sturdy, and made for stuffing. Pick ones with a flat bottom and colors that pop in your dish.

Step-by-Step Directions

Serving Details:

Hold off before diving in—let those peppers sit for five minutes so they set up. Then give each one a sprinkle of parsley, crumble of feta, and a lemon squeeze for a bright finish.

Last Bake:

Pop your filled peppers back in for around 15 minutes. You’re going for hot and bubbly all the way through, with golden cheese up top.

Get Stuffing:

Spoon the mix into your peppers. Don’t worry if they mound up a bit. Just avoid pressing down too hard—you want air in there so they bake, not steam. Any leftover filling? Save it for wraps or a speedy lunch later.

Bring It Together:

In a big bowl, stir together your cooked chicken, mozzarella, drained spinach, and rice. The heat should get the cheese all melty and everything should look well-mixed.

Cook That Filling:

Add olive oil to a large pan on medium high. Drop in onion, garlic, salt, and oregano and stir for about three minutes ’til soft and smelling great. Next, toss in the chicken and break it up while it cooks, about six minutes or until the pink’s all gone.

First Bake:

Stick the pepper halves in your oven at 350°F, unwrapped, for 25 minutes. This makes them just soft enough—perfect for stuffing later.

Fixing the Peppers Up:

Slice those bell peppers lengthwise, scoop out seeds and insides, then rinse and dry. Arrange cut-side up in a dish brushed with olive oil so nothing sticks and they roast evenly.

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The bit I can’t get enough of? That hit of lemon juice and salty feta on top of the warm peppers. Total Greek summer vibes. The kids get into it, too—adding their own sprinkles of cheese and parsley for a fun, hands-on meal.

Easy Storage

Tuck any extras into an airtight container and chill for up to three days. Warm them back up in the oven or microwave—just as tasty as day one. If you want to freeze them, cool completely, wrap snug in foil, and stash in a freezer bag for up to three months. Thaw overnight before heating for best results.

Swaps That Work

Can’t find chicken? Go for ground turkey or beef. Brown rice or quinoa will give even more bite. No mozzarella in the fridge? Use some monterey jack cheese and a bit of parmesan for big flavor. Swap in fresh or kale for the spinach if that’s what you’ve got.

Serving Ideas

Dish these up with a fresh chopped Greek salad or warm crisp pita on the side. They’re awesome dipped in cool cucumber yogurt sauce too, or beside a bowl of lentil soup. Extras? Just chop up and roll in a tortilla for next-day wraps.

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You’ll find stuffed peppers all over the Mediterranean but lemon, feta, and oregano make these classic Greek. It’s a smart way to stretch a little meat and lots of veggies—perfect when everyone’s sharing. Dishes like this always remind me of noisy Greek kitchens where no one leaves hungry and everyone’s got a job.

Frequently Asked Questions

→ Is it okay to swap out the chicken?

Totally! Grab turkey, beef, or for a plant-based choice, use lentils or chickpeas instead.

→ Should I use cooked or raw rice?

Go with rice that’s already cooked. That way your filling turns out fluffy instead of hard or chewy.

→ How do I keep my peppers perfectly soft, not soggy?

You'll want to bake the empty peppers first so they're tender—then stuff and pop them back in the oven.

→ Can I prep these in advance?

Yep! Fill your peppers and stash them in the fridge until you're ready to finish baking.

→ Which cheeses melt best and taste great here?

Melty mozzarella goes inside, and salty feta is awesome on top. Try your favorite cheese if you want to mix it up.

→ How can I give this even more flavor?

Toss in dill or fresh mint, or splash extra lemon juice at the end for a bigger zing. Super tasty and more Mediterranean.