published Dec 10, 2021, updated Jun 14, 2024 This Greek stuffed pepper recipe is a quick, wholesome meal you can easily serve any night of the week, whether you want to make it on the spot or prepare it ahead of time, freeze it, and serve at your convenience weeks down the road. It’s a fun and colorful dish (literally) stuffed with fitful ingredients: juicy, lean ground chicken, white rice, spinach, onions, and garlic. Not to mention creamy mozzarella! It’s a flavor combination that dinner guests of all ages can enjoy. With no preservatives or excess sodium, this is an overall healthy Mediterranean dish that you’ll enjoy every last bite of. Plus, they’re so filling that you won’t need a side dish! Even so, they’re great paired with a Mediterranean barley salad or, for something lighter, fattoush or fruity blood orange salad.
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9×13-inch Casserole Dish – Or use two 8×8-inch dishes. Cheese Grater – Be sure to grate the mozzarella fresh off the block. Since meltability is key, you want to avoid shredded, packaged cheese coated with preservatives that will prevent them from melting well.
Storing, Freezing, and Reheating
Transfer any leftovers to an airtight container and refrigerate for up to 5 days. To reheat, place on a baking sheet and bake at 350 degrees F — or until the filling is warmed through.
Bell Peppers – You can make this Greek stuffed pepper recipe with any color of bell pepper: ripe, sweet red, bitter and unripe green, or the orange and yellow ones that fall somewhere in the middle. Use a combination if you get a pack with multiple colors! Onion & Garlic – Sizzling diced onion and minced garlic in olive oil creates an aromatic base of flavor for browning the meat for this recipe. Ground Chicken – You can substitute with ground turkey, lamb, or lean ground pork or beef. Or make it vegetarian with tofu, chickpeas, or a crumbled vegan protein! White Rice – The rice needs to be cooked ahead of time — it won’t cook inside the peppers. Mozzarella – You need a good, melty cheese to bind the ingredients inside the peppers. Seasonings – These Greek stuffed peppers are very simply seasoned with just a bit of salt, pepper, and oregano. I use dried, but feel free to use the fresh herb instead. Spinach – I usually just use frozen spinach that’s been thawed and pat dry. If you want to use fresh, you’ll need to first cook and drain to reduce its water content.
Greek stuffed peppers freeze really well too! The trick is to freeze after par-baking but before baking the rest of the way. Par-bake, stuff, and then wrap in plastic wrap. Freeze in an airtight container for up to 2 months. When you’re ready to bake them, let thaw in the fridge, top with cheese, and bake as normal. Any excess filling can be refrigerated for 3 or 4 days (or frozen for up to 3 months) to be used in another recipe, or to make this Greek stuffed pepper recipe a second time! Love this recipe? Share it with the world on Pinterest.
