It was one of those balmy evenings when the sun lazily sank below the horizon, casting a golden hue over my kitchen. The kind of night that practically begs for a celebration of flavors and aromas. As I stepped into my pantry, the colorful bell peppers caught my eye, and an idea sprang forth from my culinary dreams: Mediterranean Chicken Stuffed Bell Peppers. I could already envision each bite bursting with savory goodness, the mingling scents of garlic, tangy feta, and the briny bite of Kalamata olives dancing in the air.
There’s something incredibly joyous about creating a dish that not only tastes good but also looks inviting. These stuffed peppers are not just a feast for the palate; they also provide a symphony of colors on the table, making them the perfect centerpiece for any family gathering or quiet dinner at home. So, let’s dive into this culinary adventure together!
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 25 minutes
- Total Duration: 40 minutes
- Portion Size: Serves 4
- Complexity: Simple
Nutritional Recipe
- Calories per portion: ~320
- Protein: 25g per serving
- Carbs: 32g per serving
- Fats: 15g per serving
- Fiber: 4g per serving
- Sugars: 4g per serving
- Sodium: 550mg per serving
Why You’ll Love This Mediterranean Chicken Stuffed Bell Peppers
Imagine biting into a tender, roasted bell pepper bursting with a delicious filling of ground chicken, fluffy quinoa, and vibrant Mediterranean flavors. This dish checks all the boxes: it’s colorful, nutritious, and oh-so-satisfying! Whether you’re feeding a hungry family or looking for a meal-prep winner, these stuffed peppers are sure to become a staple in your recipe rotation. Plus, they embody the essence of the Mediterranean diet—fresh ingredients and wholesome goodness.
The Complete Cooking Journey
Are you ready to embark on your Mediterranean cooking journey? Together, we will navigate through the phases of preparation, sautéing, and baking, transforming simple ingredients into a dish that will evoke the warmth of the Mediterranean sun right in your kitchen.
Ingredients:
- 4 bell peppers (any color)
- 1 pound ground chicken
- 1 cup cooked quinoa
- 1 cup diced tomatoes
- 1/2 cup chopped red onion
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
Method:
Step 1: Preheat Your Oven
Preheat the oven to 375°F (190°C). A hot oven is key to achieving perfectly tender peppers filled with deliciousness.
Step 2: Prepare the Bell Peppers
Cut the tops off the bell peppers and remove the seeds. Feel free to choose any color bell peppers; the vibrant hues will make your dish pop with color and appeal.
Step 3: Sauté the Chicken
In a skillet, heat a drizzle of olive oil over medium heat, then add the ground chicken. Cook until browned, stirring occasionally.
Step 4: Add Aromatics
Stir in the chopped red onion and minced garlic, cooking until they soften and fragrant aromas fill your kitchen. This is the stage where the magic begins!
Step 5: Mix the Flavorful Filling
In a large bowl, combine the cooked chicken mixture with quinoa, diced tomatoes, Kalamata olives, crumbled feta, oregano, and basil. Season with salt and pepper to taste. Give it a good mix to let all the flavors meld beautifully.
Step 6: Stuff the Bell Peppers
Generously stuff each bell pepper with the chicken mixture, pressing down slightly to pack it in. Place the stuffed peppers upright in a baking dish for added stability.
Step 7: Add Olive Oil
Drizzle a bit of olive oil over each stuffed pepper to enhance the roasting process and add an extra layer of flavor.
Step 8: Bake to Perfection
Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.
Step 9: Cool and Serve
Remove from the oven and let them cool slightly before serving. The peppers will be bubbling with flavor, so let them rest a moment before diving in!
Serving Suggestions & Pairings
Serve your Mediterranean Chicken Stuffed Bell Peppers with a side of Greek salad or a refreshing tzatziki for a complete meal. A glass of chilled white wine or sparkling water with lemon can elevate your dining experience even further.
Storage & Leftovers Guide
These stuffed peppers are fantastic for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month—just reheat in the oven when you’re ready to enjoy.
Kitchen Wisdom & Success Tips
- Make sure to pack the filling tightly so it holds together when baked.
- Mix up your spices! Try adding a pinch of red pepper flakes for heat or a splash of lemon juice for brightness.
- For a vegetarian version, substitute the ground chicken with lentils or chickpeas.
Flavor Variations & Adaptations
Feel free to customize the stuffing! Swap out the chicken for ground turkey or give it a Mediterranean twist with chopped artichokes and sun-dried tomatoes. You can also replace the feta with goat cheese if you prefer a creamier texture.
Reader Questions & Solutions
-
Can I use brown rice instead of quinoa?
Absolutely! Brown rice works well and adds a nutty flavor. -
What if I don’t have Kalamata olives?
You can use green olives or even skip them altogether if olives aren’t your thing. -
Can I make these ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Just cover them and keep them in the fridge until you’re ready to bake. -
How do I know when the peppers are done?
When they’re tender to the fork and the filling is hot throughout, they’re ready to go! -
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for about 15-20 minutes for best results; this keeps them tender and flavorful.
Wrapping Up
These Mediterranean Chicken Stuffed Bell Peppers are a vibrant and hearty addition to your cooking repertoire. The combination of flavors and textures is not just delicious; it’s also a delightful experience that can transport you to a sunny Mediterranean coast with each bite. So roll up your sleeves, gather your ingredients, and let’s create something beautiful together. Happy cooking!
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Mediterranean Chicken Stuffed Bell Peppers
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A vibrant and hearty dish featuring bell peppers stuffed with a savory mixture of ground chicken, quinoa, and Mediterranean flavors.
Ingredients
- 4 bell peppers (any color)
- 1 pound ground chicken
- 1 cup cooked quinoa
- 1 cup diced tomatoes
- 1/2 cup chopped red onion
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat a drizzle of olive oil over medium heat, then add the ground chicken. Cook until browned, stirring occasionally.
- Stir in the chopped red onion and minced garlic, cooking until they soften.
- In a large bowl, combine the cooked chicken mixture with quinoa, diced tomatoes, Kalamata olives, crumbled feta, oregano, and basil. Season with salt and pepper to taste.
- Generously stuff each bell pepper with the chicken mixture.
- Drizzle olive oil over each stuffed pepper.
- Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender.
- Remove from the oven and let them cool slightly before serving.
Notes
These stuffed peppers are excellent for meal prep and can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pepper
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
