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