Ingredients
Scale
- 3 bell peppers
- 1 pound ground chicken
- ⅔ cup uncooked white rice
- ½ cup cherry tomatoes
- ½ cup kalamata olives
- ½ cup feta cheese (plus more for topping)
- Fresh dill
- Zucchini
- Red onion
- Garlic
Instructions
- Preheat your oven to 350°F (175°C). Cook the rice according to package instructions.
- Halve the bell peppers and remove seeds and ribs. Place them cut side up in a baking dish.
- In a skillet, heat olive oil over medium heat. Add ground chicken, salt, and pepper; cook until no longer pink.
- Stir in Italian seasoning, diced red onion, minced garlic, and zucchini; cook until vegetables are tender.
- In a bowl, mix cooked rice, chicken mixture, quartered cherry tomatoes, chopped olives, half of the feta cheese, and fresh dill until combined.
- Stuff each pepper with the filling and sprinkle with remaining feta cheese and dill. Pour water into the baking dish to help steam the peppers.
- Cover with foil and bake for 40-45 minutes until peppers are tender.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper (approximately 230g)
- Calories: 305
- Sugar: 4g
- Sodium: 655mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg