Ingredients
4 large bell peppers (any color)
1 lb ground chicken (lean)
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes or 2 cups chopped fresh tomatoes
1 cup crumbled feta cheese
2 tbsp olive oil
1 tsp dried oregano
1/4 cup fresh parsley, chopped
1 tbsp lemon zest
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Cut bell peppers in half lengthwise; remove stems and seeds
Place in a baking dish and lightly season with salt and pepper
In a large skillet, heat olive oil. Cook onion and garlic until softened
Add ground chicken and cook until browned and no longer pink
Stir in crushed tomatoes, oregano, parsley, lemon zest, and remaining salt/pepper. Simmer 5 minutes
Spoon chicken mixture into pepper halves, top with feta cheese
Bake 30-35 minutes until peppers are tender and filling is bubbly
Let rest 5 minutes before serving
Notes
Peppers freeze well after baking. Let cool completely before storing.
Use red, green, and yellow peppers for vibrant color contrast.
For extra flavor, roast garlic before adding to mixture.
- Prep Time: 20
- Cook Time: 35
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: Balanced
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 325
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 75mg