Greek Chicken Stuffed Bell Peppers
Elevate your weeknight dinner game with these vibrant and flavor-packed Greek Chicken Stuffed Bell Peppers! This wholesome recipe combines tender chicken breast, protein-rich quinoa, and a medley of Mediterranean-inspired ingredients like Kalamata olives, crumbled feta, diced cucumber, and juicy cherry tomatoes. Nestled inside sweet bell peppers and baked to perfection, these stuffed peppers are a feast for the senses—colorful, aromatic, and utterly delicious. A squeeze of fresh lemon juice ties the flavors together, while a hint of oregano delivers the classic Greek flair. Ready in under an hour, they’re an ideal healthy meal prep option or a crowd-pleasing dinner for the whole family. Perfect for fans of Greek cuisine, gluten-free meals, and easy stuffed pepper recipes alike!
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Recipe Information
Ingredients
- 4 large Bell peppers (any color)
- 2 tablespoons Olive oil
- 2 medium (about 1 pound) Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 cup Cooked quinoa
- 0.5 cup Cucumber, diced
- 0.5 cup Cherry tomatoes, halved
- 0.25 cup Red onion, finely chopped
- 0.25 cup Kalamata olives, sliced
- 0.5 cup Feta cheese, crumbled
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides with 1 tablespoon of olive oil and place them upright in a baking dish.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breasts on both sides with salt, black pepper, garlic powder, and oregano. Cook the chicken for 5-6 minutes on each side, or until fully cooked. Remove from skillet and let the chicken rest before dicing into small pieces.
In a large mixing bowl, combine the cooked quinoa, diced chicken, cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese. Drizzle with lemon juice and toss until everything is evenly combined.
Stuff each bell pepper with the chicken and quinoa mixture, pressing down gently to pack the filling tightly.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the tops of the peppers start to brown slightly.
Remove from the oven and let the stuffed peppers sit for a few minutes before serving. Garnish with additional feta cheese or a sprinkle of oregano, if desired.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 5294 mg | 230% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 43.8 g | ||
| Protein | 316.7 g | 633% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 869 mg | 67% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4933 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
