Baked Greek Stuffed Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
225 grams spinach, thawed and really squeezed dry
02 -
200 grams cooked white rice
03 -
180 grams shredded mozzarella cheese
04 -
450 grams ground chicken
05 -
3 garlic cloves, chopped up
06 -
1 medium white onion, chopped small
07 -
4 bell peppers
08 -
2 teaspoons oregano, dried
09 -
1 tablespoon olive oil
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon salt (kosher works best)
→ Garnish
12 -
1 lemon cut into wedges
13 -
15 grams chopped flat-leaf parsley
14 -
60 grams crumbled feta
# Instructions:
01 -
Pile on some feta, scatter parsley, and squeeze a wedge or two of lemon over your peppers. Dig in while it's still hot.
02 -
Scoop the cheesy chicken mix into the peppers you just baked. Got leftovers? Save them or pop into the freezer. Stick the stuffed peppers back in the oven. Give 'em about 15 minutes, just until everything is hot and the cheese is bubbly.
03 -
Grab a big bowl and toss in your cooked chicken and onion mix. Now dump in the spinach (really well drained), mozzarella, and the cooked rice. Give everything a good mix so it's all combined.
04 -
In a large pan, warm up olive oil using medium-high. Throw in the onion, garlic, oregano, salt, and black pepper. Cook around 3 minutes until the onion smells awesome and softens. Add in the chicken and break it into bits. Cook until it's cooked through and no pink is left.
05 -
Pop your prepped pepper halves in the oven for around 25 minutes, uncovered, so they get a little tender.
06 -
Fire up your oven to 180°C. Chop bell peppers in half from top down (keep the stems on for looks). Scoop out seeds and pith. Lay the halves in a 33x23 cm baking dish sprayed with oil or a bit of olive oil.
# Notes:
01 -
Any leftover stuffing keeps well frozen, or just serve it alongside your peppers.
02 -
A little fresh lemon squeezed on top right before eating really brightens things up.