Healthy Greek chicken stuffed peppers combine tender roasted peppers filled with flavorful pan-seared chicken, fresh veggies, briny olives, and tangy feta—made without rice—then topped with a light yogurt sauce for a healthy, flavorful touch.
All About this recipe.
- Why is this recipe different from other stuffed pepper recipes? My motivation for this recipe!
- How do I prepare peppers for the tastiest stuffed peppers? No more flavorless, watery, undercooked peppers!
- How do I make the most flavorful pan-seared chicken for the stuffing? Key for flavorful stuffed peppers!
Why is this recipe different from other stuffed pepper recipes?
Pan-Seared Chicken, Not Ground – In my attempt to make this recipe different from other stuffed pepper recipes, I decided to go with pan-seared chicken bites instead of ground chicken. Way more flavor than using ground chicken. Just like my Healthy Mediterranean Stovetop Chicken Bites recipe.
With every bite of pepper, you’ll get the perfect mix of pepper, chicken, and the luscious filling.
No Rice – Nothing against rice, but it is one less ingredient to prepare and who needs rice when you have chicken and all those delicious vegetables.
Flavorful Roasted Peppers – The bell peppers aren’t just stuffed raw. They’re seasoned and pre-roasted first until almost tender, so you never end up with hard, bland, or watery peppers.
Creamy Yogurt Topping – A tangy, creamy yogurt sauce ties everything together, adding freshness and a creamy finish that makes these peppers truly stand out. Don’t skip this topping.
How do I prepare peppers for the best tasting stuffed peppers.
Why pre-bake peppers before stuffing?
Because pre-baking softens them and ensures they’re never hard, bland, or watery and your filling stays moist.
How do I cut the peppers for stuffing?
For this recipe, I prefer to cut the peppers in half. Cut through the top, then carefully slice the stem end off of the pepper. I found cutting the top first, removed too much of the pepper.
If you prefer to use the full pepper, slice the top of the pepper and remove the white, spongy parts inside.
Once your peppers are cut the way you want, they should be seasoned inside. A sprinkle of olive oil is optional.
Why season peppers before stuffing?
How many times have you served stuffed peppers and most of the pepper was left behind? Season them–make them taste even better!
What temperature and time do I use to pre-bake the peppers?
For pepper halves, bake at 400°F for 7-8 minutes, cut side up. Then, flip over and roast another 5 minutes before adding the filling. If you are pre-baking the whole pepper, the pre-bake time may be a little longer.
How do I prevent watery peppers?
- Pre-baking the peppers helps remove most of the water.
- Make sure your peppers are dry before seasoning and pre-baking.
- Tip: I use a cake tester or a very sharp, pointy knife to poke very small holes on the bottom of the pepper to allow excess liquid to drain while pre-baking.
- Ensure the vegetable filling is cooked enough to where the water has evaporated.
- Flipping the peppers over after 7 minutes or so, releases any water that may be in the pepper and caramelizes the edges of the pepper–yum!
How do I make the chicken bites for Healthy Greek Chicken Stuffed Peppers?
In my attempt to make this recipe different from other stuffed pepper recipes, I decided to go with chicken bites instead of ground chicken. There is just more flavor when you pan sear these small bites. And, each forkful has a little bit of everything–chicken, pepper, and filling.
How do I cut the chicken into bites.
- Use boneless, skinless chicken breasts to save time.
- Freeze the chicken breast(s) for 15-30 minutes. This will make your chicken much easier to cut.
- Cut the chicken into long, vertical strips about 1/2″-3/4″ wide.
- Then, cut across the vertical strips horizontally to make your chicken bites. For this recipe, I recommend 1/2″-3/4″ bites but no larger.
- Ensure the chicken bites are close to the same size, so they cook at the same rate.
How do I cook the chicken bites for maximum flavor and that perfect sear?
- Ensure the chicken bites are uniform in size. For this recipe I recommend 1/2″-3/4″, no larger.
- Pat chicken dry before adding the seasoning.
- Heat a large frying pan over medium high heat with olive oil. To ensure the pan is hot enough, add a small piece of chicken to the pan. If it sizzles, it is ready.
- Once pan is hot, place the chicken bites in a single layer, leaving space between bites so you do not steam your chicken. If you have to, cook in batches.
- Do not touch for at least 2 minutes, flip over and cook the other side for and additional 1-2 minutes and remove from pan. For this recipe, you don’t want to cook them 100% through as they will also bake in the oven.
Healthy Greek Chicken Stuffed Peppers (No Rice)
Healthy Greek chicken stuffed peppers, no rice needed! Made with pan seared chicken bites, veggies, olives, feta, and creamy yogurt sauce.
5
servings40
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Ingredients
5 l arge bell peppers, sliced in half from top to bottom, tops and insides removed
2-3 Tablespoons extra virgin olive oil, divided
1 pound boneless, skinless chicken breast cut into 1/2-3/4″ pieces
- Seasoning mixture (combined in a small bowl)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
- Vegetable Filling
1 cup diced red onion (plus 2 Tablespoons for yogurt sauce)
2 cups grape or cherry tomatoes, cut in half or quartered for larger tomatoes
4 ounces baby spinach, stems removed (about 4 cups)
2 cloves garlic
1/3 cup kalamata olives, roughly chopped
1/2 cup crumbled feta
- Lemon Feta Greek Yogurt Sauce (or try Quick Lemon Greek Yogurt Sauce)
1 cup Greek yogurt
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
1 Tablespoons finely chopped parsley
2 Tablespoons finely chopped red onion
1/4 c rumbled feta (or more to taste)
1 clove of garlic, finely pressed or minced
Pinch of salt, pepper, and lemon zest (optional)
- Garnish (optional)
1 Tablespoon fresh parsley for garnish
Additional feta for sprinkling
Prepared bread crumb topping (see notes)
Directions
- Before starting, ensure you have the vegetables cut as directed, cut the peppers in half and prepare the chicken bites as instructed in the ingredients list. See notes for in-depth tips.
- Combine the seasoning mixture in a small bowl.
- Preheat oven to 400F. Prepare baking dish with olive oil.
- Place thoroughly dried pepper halves cut side up in prepared baking dish. Season the peppers by taking a pinch of the combined seasoning and sprinkle lightly over each pepper. Bake the prepared peppers for 7 minutes, flip over and bake another 5 minutes. Remove from the oven.
- While peppers are baking, heat a cast iron or non-stick skillet over medium high heat with 1 Tablespoon olive oil. Season the chicken bites with 1-1/2 teaspoons of the seasoning mixture and toss to coat. Add the chicken bites to the hot oil in a single layer, leaving space between pieces (it is worth doing this in batches) for even browning. Cook undisturbed for two minutes, flip over and cook 1-2 more minutes for 1/4″ bites. Remove chicken from pan and set aside.
- Reduce heat to medium. Add an additional 1 Tablespoons olive oil to the same pan and add the chopped onion, stir for 3-5 minutes until the onions start to brown, then add the 2 cup of sliced tomatoes and 1 teaspoon prepared seasoning. Cook for 3-5 more minutes or until the tomatoes begin to turn golden in color and release their liquid.
- Turn heat down to low and add in the 2 cloves of finely pressed garlic, stir 1 minute. Add the spinach to the tomato/onion mixture and stir until spinach starts to wilt, then add chicken, olives, and feta. Remove from heat. Taste and add additional seasoning if needed.
- Stuff pre-baked peppers with the chicken and vegetable mixture, top with more feta, (bread crumb topping is optional) and place back in the oven at 400F to bake another 10 minutes. Broil for 1-2 minutes if desired.
- While stuffed peppers are baking, mix all the ingredients together for the yogurt sauce.
- Remove peppers from the oven and place a spoonful of yogurt sauce on top and fresh parsley. Enjoy!
Notes
- This recipe makes a nice amount of filling. If you have any left over after stuffing peppers, serve along with yogurt sauce and pita or on top of rice.
- Store leftover stuffed peppers in the refrigerator for up to four days. For longer storage, stuffed peppers can be frozen after they have cooled. Freeze them on a tray, then wrap tightly in aluminum foil and place in a freezer bag. Use within three months.
- Reheat leftover peppers in the oven at 350F. Place in a baking dish with a tablespoon of water and reheat for about 15-20 minutes. Or, microwave at one minute intervals until heated through, turning after each minute. If they are frozen, allow to thaw out over night before baking.
- For the optional bread crumb topping, combine 2 Tablespoons unseasoned panko, 2 Tablespoons crumbled feta, two pinches of oregano, and a pinch of salt. Then stir in 2 Tablespoons of extra virgin olive oil or melted butter. Sprinkle on top of stuffed peppers before placing in oven.
- If baking a whole pepper, the pre-bake time may take longer than if you were to cut them in half, as instructed in the recipe.
More Helpful Tips for This Recipe
- Why is this recipe different from other stuffed pepper recipes? My motivation for this recipe!
- How do I prepare peppers for the tastiest stuffed peppers? No more flavorless, watery, undercooked peppers!
- How do I make the most flavorful pan-seared chicken for the stuffing? Key for flavorful chicken!
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