These Healthy Greek Chicken Stuffed Peppers are a vibrant, nutrient-packed meal that brings the fresh flavors of the Mediterranean to your table. Tender bell peppers are filled to the brim with a savory mixture of quinoa, chickpeas, chicken, and olives, all simmered with fire-roasted tomatoes.
Finished with a generous sprinkle of salty feta cheese, this colorful dish is a satisfying and wholesome dinner that is perfect for meal prep.
Recipe Details
- Flavor Profile: A savory and zesty combination of oregano, garlic, and Kalamata olives, balanced by the sweetness of the roasted peppers and the salty tang of feta.
- Texture: The peppers become tender but hold their shape, encasing a fluffy, hearty filling of quinoa and beans.
- Time: 15 minutes prep, 40 minutes bake time.
- Difficulty: Easy. It involves cooking quinoa, a quick sauté, and baking.
What You’ll Need
To make this recipe, you will need a pot to cook the quinoa, a skillet to sauté the aromatics and mix the filling, and a baking dish to roast the peppers. The ingredients rely on healthy staples like canned chickpeas and quinoa, paired with cooked chicken (a great use for leftovers) and bold Greek flavors like olives and feta.
Ingredient Notes
- Bell Peppers – You need 2-3 large bell peppers. Slicing them vertically creates perfect boats for holding the filling. Any color works, though red and yellow are sweeter.
- Quinoa – A cup of dry quinoa cooks up fluffy and adds a complete protein source to the filling. Be sure to rinse it before cooking to remove any bitterness.
- Cooked Chicken – Use 1-2 cups of diced or shredded cooked chicken. Rotisserie chicken is a huge time-saver here.
- Chickpeas – A can of chickpeas adds texture and fiber. Rinse and drain them well.
- Fire-Roasted Tomatoes – These add a smoky depth and essential moisture to the filling so it doesn’t dry out in the oven.
- Kalamata Olives – These purple olives provide a distinct briny, salty punch that defines the Greek flavor profile.
- Feta Cheese – Crumbled feta adds a creamy, salty finish. Add it at the end so it stays fresh and doesn’t melt away completely.
- Oregano – Dried oregano is the key herb for that classic Mediterranean taste.
Add-ins and Substitutions
- Vegetarian – Omit the chicken and add extra chickpeas or chopped zucchini to make this a hearty vegetarian main.
- Grains – Brown rice or farro can be substituted for the quinoa if you prefer a different grain texture.
- Greens – Stir in a handful of fresh spinach when you add the tomatoes for an extra nutrient boost.
How to Make Healthy Greek Chicken Stuffed Peppers
- Cook Quinoa: Cook the quinoa according to the package directions. Fluff with a fork and set aside.
- Sauté Aromatics: Meanwhile, heat a drizzle of olive oil in a skillet over medium-high heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant.
- Make Filling: Reduce heat slightly. Stir in the cooked chicken, drained chickpeas, and the cooked quinoa. Add in the canned fire-roasted tomatoes (with their juices), dried oregano, chopped olives, fresh parsley, and salt and pepper to taste. Stir well to combine all the ingredients.
- Stuff Peppers: Stuff each prepared pepper half generously with the filling mixture. Depending on the size of your peppers and how full you pack them, this will fill 4 to 6 pepper halves.
- Bake: Arrange the stuffed peppers in a baking dish. Cover the top of the dish tightly with foil. Bake at 350 degrees F for about 40 minutes.
- Finish: Once the peppers are tender to your liking, remove the dish from the oven. Sprinkle generously with the feta cheese and additional fresh parsley before serving.
Pro Tip: Covering the dish with foil is crucial. It traps the steam, which cooks the thick walls of the peppers until they are tender. If you bake them uncovered, the filling might dry out before the peppers are cooked through.
Recipe Tips
- Select Peppers: Choose peppers that have a wide, flat shape if possible, so they sit stable in the baking dish without tipping over.
- Drain Chickpeas: Make sure to rinse the chickpeas well. The canning liquid (aquafaba) can sometimes add a tinny taste that you don’t want in your fresh filling.
- Customize Texture: If you like your peppers very soft, bake for the full 40 minutes or even 5-10 minutes longer. If you prefer a crisp-tender bite, check them at 30 minutes.
FAQs
- Can I use raw chicken? If using raw chicken, dice it small and cook it fully with the onions and garlic before adding the quinoa and other ingredients.
- Is this gluten-free? Yes, as long as you use quinoa (which is naturally gluten-free) and verify your canned goods are GF, this is a gluten-free meal.
- How do I store leftovers? Store the baked peppers in an airtight container in the fridge for up to 3-4 days.
Serving Suggestions
- Sauce: A dollop of tzatziki sauce or a squeeze of lemon juice on top adds a bright, cooling finish.
- Salad: Serve with a cucumber and tomato salad on the side.
- Potatoes: Lemon roasted Greek potatoes make a delicious, hearty accompaniment.
Make This Recipe in Advance
- Filling: You can make the quinoa and chicken filling a day in advance and store it in the fridge. This makes assembly incredibly fast on a busy night.
- Reheating: Reheat individual peppers in the microwave or place the whole dish back in the oven at 350°F until warmed through.
Healthy Greek Chicken Stuffed Peppers
- Total Time: 55 minutes
- Yield: 4-6 Stuffed Halves 1x
Description
These Healthy Greek Chicken Stuffed Peppers are a vibrant, nutrient-packed meal that brings the fresh flavors of the Mediterranean to your table. Tender bell peppers are filled to the brim with a savory mixture of quinoa, chickpeas, chicken, and olives, all simmered with fire-roasted tomatoes. Finished with a generous sprinkle of salty Feta cheese, this colorful dish is a satisfying and wholesome dinner that is perfect for meal prep.
Ingredients
The Peppers & Grains
- 2–3 large bell peppers (red, yellow, or orange), cut in half vertically and seeded
- 1 cup dry quinoa (yields approx. 3 cups cooked)
- 1 cup canned fire-roasted diced tomatoes (with juices)
- 1 (15-oz) can chickpeas, rinsed and drained
- 1–2 cups cooked chicken, diced or shredded (rotisserie works great)
The Aromatics & Toppings
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/3 cup Kalamata olives, pitted and chopped
- 1 teaspoon dried oregano
- 1 cup Feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Olive oil (for sautéing)
- Salt and pepper, to taste
Instructions
Cook Quinoa
Rinse the quinoa thoroughly. Cook according to package directions (usually 1 part quinoa to 2 parts water). Fluff with a fork and set aside.
Sauté Aromatics
Preheat oven to 350°F (175°C). Heat a drizzle of olive oil in a skillet over medium-high heat. Add the chopped onion and garlic. Sauté until the onion is translucent and fragrant.
Make Filling
Reduce heat slightly. Stir in the cooked chicken, drained chickpeas, and the prepared quinoa.
Add Flavor
Stir in the fire-roasted tomatoes (with their juices), dried oregano, chopped olives, half of the fresh parsley, and salt and pepper to taste. Mix well until combined.
Stuff Peppers
Arrange the pepper halves in a baking dish (cut-side up). Generously stuff each pepper half with the filling mixture, mounding it slightly if needed.
Bake
Cover the baking dish tightly with foil. Bake for 40 minutes. Check: The peppers should be tender to the fork.
Finish
Remove from the oven and discard the foil. Sprinkle generously with the Feta cheese and the remaining fresh parsley. Serve warm.
Notes
Foil is Key: Do not skip the foil! Covering the dish traps steam, which is necessary to cook the thick walls of the raw peppers. Without foil, the filling will dry out before the peppers are tender.
The “Boat” Cut: Cutting the peppers vertically (from stem to bottom) creates shallow “boats” that are easier to fill and eat than cutting the tops off.
Volume Check: This recipe makes a generous amount of filling (approx. 6–7 cups). If your peppers are smaller, you may have leftover filling it tastes delicious on its own as a grain bowl!
Vegetarian Option: To make this meat-free, simply omit the chicken and add an extra can of chickpeas or stir in chopped zucchini.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner / Meal Prep
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Pepper Half
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 45mg
Keywords: greek stuffed peppers, quinoa stuffed peppers, healthy chicken recipes, mediterranean diet recipes, meal prep dinner, gluten free dinner, stuffed bell peppers
