Mediterranean Stuffed Peppers Recipe
These Mediterranean stuffed peppers are quick and easy to make, filled with chicken, rice, tomatoes, and feta, flavored with Italian seasoning and baked until tender and golden. Here's my baked stuffed peppers recipe for a quick weeknight dinner, ready in 40 minutes, meal prep-friendly, with step-by-step photos and a video.
Servings: 4
Equipment
- 1 Heavy-bottomed pan
- 1 Baking dish, large enough to hold 4 bell peppers
Ingredients
For the peppers
- 4 large bell peppers, any color
For the chicken and rice filling
- 2 teaspoons olive oil
- 1 large onion, finely chopped
- 2 teaspoons minced garlic
- 400 g boneless, skinless chicken breasts, finely chopped or ground
- ½ teaspoon paprika (optional)
- 1½ teaspoons Italian seasoning
- 1 teaspoon black pepper
- salt to taste
- 1 cup chopped tomatoes
- 1 cup cooked rice
- ½ cup crumbled feta cheese
- 2-3 tablespoons chopped fresh parsley
- 1-2 teaspoon lemon juice, or to taste
For topping
- ½ cup shredded mozzarella cheese
- Italian seasoning as needed
- Fresh parsley for garnish
Instructions
Prepare the bell peppers.
- Preheat the oven to 350°F (175°C). Chop off the tops of the peppers (discard them) and scoop out the seeds and membranes. If the peppers don't stand upright, trim a little off the bottom without making a hole. Set aside. Arrange them in a baking dish and add enough water to just cover the bottom of the baking dish.
- Bake the peppers for 10 minutes in a preheated oven. This gives the bell peppers a head start and will soften them. Remove and set aside.
Cook the chicken filling
- Heat olive oil in a pan over medium heat. Sauté the onion until light golden. Add garlic and cook for 1 minute.
- Add chicken and cook until the chicken is no longer pink and reaches 165°F (74°C) internally.
- Add tomatoes, paprika, Italian seasoning, black pepper, and salt. Be careful with the salt, as feta is added later. Add a little less salt than you normally would. Cook for 2 minutes, or until the tomatoes are soft.
- Stir in cooked rice, feta, and parsley. Combine well. Taste and add lemon juice, if required. I added a little. Remove from heat.
The filling should be moist, not dry or watery.
Bake the stuffed peppers
- Stuff the peppers: Fill each bell pepper with the chicken and rice filling. Top with mozzarella and sprinkle with Italian seasoning.
- Bake the stuffed peppers: Bake on the middle rack at 350°F (175°C) for 20 minutes, or until the peppers are tender and the cheese is melted. Move the baking dish to the top rack and broil for 1-2 minutes, until the cheese is lightly golden. Watch closely, as the cheese can burn quickly. Garnish with fresh parsley and serve hot.
Spoon the filling in gently and leave a little space at the top so it doesn't spill while baking.
Notes
- Choose large, firm bell peppers: Red, yellow, and orange peppers work well and are naturally sweeter after baking.
- Do not overcook the chicken: Cook it just until done while preparing the filling. It will cook a little more while the peppers bake.
- Meal prep: Make the filling up to 2 days ahead and refrigerate. Bake the peppers for 10 minutes before stuffing and baking as directed.
- Storage: Refrigerate leftover stuffed peppers in an airtight container for up to 3 days.
- Reheat: Reheat at 350°F for 15-20 minutes, loosely covered with foil, or microwave until heated through.