Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound cooked, shredded chicken breast
- 1 cup cooked white rice
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped Kalamata olives
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1/2 cup chicken broth
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and lightly rub the outsides of the peppers with a small amount of the olive oil. Place them cut-side up in a 9×13 inch baking dish.
- Step 2: In a large mixing bowl, combine the shredded chicken, cooked rice, 1/4 cup of the feta cheese, the Kalamata olives, dried oregano, salt, and pepper (optional). Mix all the ingredients until they are uniformly incorporated.
- Step 3: Spoon the chicken and rice mixture evenly into the prepared bell peppers, mounding the filling slightly at the top. Pour the 1/2 cup of chicken broth into the bottom of the baking dish to prevent the peppers from drying out.
- Step 4: Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This steaming process will help soften the bell peppers.
- Step 5: Remove the foil, sprinkle the remaining 1/4 cup of feta cheese over the tops of the stuffed peppers, and return to the oven uncovered for an additional 10-15 minutes, or until the peppers are tender and the cheese is lightly golden.
Notes
- Keep leftover stuffed peppers fresh by storing them individually in airtight containers in the fridge for up to three days.
- For the best texture, reheat individual peppers in a 350°F oven, lightly covered with foil, until warmed through, as microwaving can sometimes make the pepper skin soggy.
- Enhance the overall freshness and flavor by serving these savory peppers alongside a simple Greek side salad or a dollop of cooling tzatziki sauce.
- Chef's Tip: If you prefer the bell peppers extremely soft, par-boil the hollowed-out shells for 3-5 minutes before filling them to guarantee perfect tenderness after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American