Filled with juicy tomatoes, shredded chicken, feta, and savory seasonings, Greek Chicken Stuffed Peppers make a tasty, family-friendly meal, ready in just a few steps! Complete with baking and slow cooker directions, you can enjoy this Mediterranean-inspired meal any day of the week.
Why You’ll Love This Chicken Stuffed Peppers Recipe:
- Simple Prep, Big Flavor: This recipe proves straightforward cooking with simple ingredients doesn’t equal bland meals! If you can chop and sauté veggies, you can make this stuffed peppers recipe with chicken.
- Hands-Off Cooking: Once you prepare the filling and stuff the peppers, the oven or crockpot does the rest, so you can go handle the rest of your busy day.
- Nutritious: With vegetables and lean protein, you can feel great about feeding these healthy chicken stuffed peppers to your family.
Let’s Get Started! Here’s What You’ll Need:
Ingredients
Bell Peppers - I like to grab a tri-color pack of yellow, orange, and red bell peppers, but if you prefer green I won’t hold it against you. Whatever color of bell pepper you like, the filling mix will stuff 6 pepper halves, or three peppers.
Cooked Chicken Breast - Use up leftover chicken or grill, roast, or bake breasts freshly. If you have it, you can make shredded chicken stuffed peppers using shredded rotisserie chicken. You will need 8 ounces of cooked chicken or about 2 cups.
Feta Cheese - This briny Greek cheese adds savory flavors to the recipe and helps bind the filling when melted. You can purchase pre-crumbled cheese or buy a block and crumble it. If you're not a feta fan, mozzarella cheese will work instead.
Red Onion - Adds pungent, peppery, and lightly sweet flavor to the filling. Choose a medium-sized onion with smooth skin that’s heavy for its size.
Roma Tomatoes - When cooked, these tomatoes are jammy but not too juicy, providing a rich Mediterranean flavor to the stuffed chicken bell peppers. If necessary, you can substitute grape or cherry tomatoes. Beefsteak or slicing tomatoes don’t have the correct moisture content.
Garlic - For Greek-inspired pungent notes. Choose large, dense, and smooth cloves. For best results, grate the garlic on a microplane zester, though you can also press it or mince it finely.
Lemon - Adds citrus notes to the filling. Use fresh lemon juice whenever possible; you will need one full lemon split between the filling and the tzatziki sauce. If you don't have a fresh lemon, that's about 1 tablespoon for each.
Spices - Dried oregano, thyme, dill, salt, and black pepper add savory and herbal notes to the easy chicken stuffed peppers, providing delicious Greek flavor. For the best results, always use spices with a good expiration date.
Greek Yogurt - This forms the base of the tzatziki sauce. Be sure to use unsweetened and unflavored yogurt; for a richer, creamier finish, choose 2% or whole milk.
Cucumber - Add moisture, crunch, and earthy sweetness to the tzatziki sauce with peeled and finely minced or shredded cucumber. For less seeding, use an English cucumber.
Equipment:
Large Skillet - Choose a 12-inch or larger pan that can easily accommodate the onions and tomatoes. I prefer a non-stick skillet here, but cast iron or stainless steel also works.
Cutting Board & Knife - For chopping the onions and tomatoes, preparing the peppers, and cubing the chicken. You may want a paring knife to prepare the peppers and a chef’s knife for chopping and cubing.
Microplane Zester - This handy tool make grating garlic a breeze. If you don’t have one, you can also use a garlic press or very finely mince the garlic with a chef's knife.
Mixing Bowl - I recommend a medium-sized glass, ceramic, or stainless steel bowl.
Silicone Spatula - For combining the filling. A rubber spatula or wooden stirring spoon also works well.
8x13-Inch Baking Dish or Slow Cooker - Choose your option based on your preferred cooking method. If needed, you can also cook the peppers in a large oven-safe pot, such as a Dutch oven.
How to Make Greek Chicken Stuffed Bell Peppers
Sauté vegetables.
Dice the red onion and tomatoes and sauté them in a skillet with olive oil and salt over medium heat for 7 minutes, until the onions are translucent and tender. Add the garlic and cook 30 seconds longer. Remove the pan from the heat.
Prepare the peppers.
Halve the bell peppers and remove their stems and seeds.
Make the chicken filling.
Dice the cooked chicken breast. Add it to a medium mixing bowl with the cooked onion and tomato mixture, salt, black pepper, dried thyme and oregano, and lemon juice. Stir in the feta cheese until combined.
Stuff peppers with chicken mixture.
Divide the chicken mixture equally among the six bell pepper halves. Arrange the stuffed peppers with chicken in an 8x13-inch baking dish or slow cooker.
Bake or slow cook.
Slow cook the chicken stuffed peppers recipe on low for 6 hours or bake at 350°F for 30 minutes until the peppers are tender. For slow cooking the lid will accumulate moisture on it, towards the end of cooking (the last 30 minutes or so) lift it away from the dish taking care that it doesn't drain onto the peppers, and then set it back slightly ajar.
Make tzatziki sauce.
Towards the end of the cooking time, peel and quarter half a cucumber. Scoop out the seeds. Dice the cucumber finely. In a small mixing bowl, mix the cucumber with the Greek yogurt, juice from half a lemon, and dried dill until combined. Season to taste with salt.
Garnish and serve.
Serve the stuffed peppers with chicken hot, garnished with the tzatziki sauce.
Recipe Success Tips
- Stir the onions and tomatoes while cooking. To ensure even cooking and prevent burning, keep an eye on the onions and tomatoes and stir them occasionally throughout their cooking time.
- Dice the chicken breast finely. The stuffing mixture will combine best when the chicken is chopped into small pieces, so shoot for ½-inch (or smaller) cubes of chicken.
- Cook until tender. The peppers will be ready when tender and easily pierced with a fork. If you prefer more al dente peppers, reduce the slow cooking time by an hour or two and the baking time by 5 minutes.
Serving Suggestions
Serve this chicken bell pepper recipe as the star of a satisfying dinner spread you can enjoy any day of the week, along with simple and complementary side dishes such as:
Storage Directions
- Refrigeration: Cool the stuffed bell peppers with chicken to room temperature before transferring to an airtight container and refrigerating for 3-4 days.
- Freezing: You can also freeze the leftovers in a freezer-safe bag for up to 3 months. Defrost in the refrigerator overnight or until thawed through.
- Reheating: Warm the peppers in the microwave for 1-2 minute bursts, rotating between intervals for even heating, or in an oven preheated to 375°F for 10-15 minutes until hot.
FAQs
No, you do not need to boil peppers before stuffing them. Though some recipes require boiling them first, this recipe allows for adequate cooking time for the peppers to tenderize, eliminating the need to cook beforehand.
Excess moisture is the main reason stuffed peppers get soggy. To limit that, vent the lid towards the end of slow cooking, bake uncovered if baking, and allow the tomatoes to cook for the full seven minutes, allowing their excess moisture to cook off.
For an extra boost of green, add 1 cup of chopped baby spinach to the tomatoes and onions in the final 2 minutes of cooking. Enjoy a cheesy finish by topping the peppers with crumbled feta and broiling them under high heat for 1-2 minutes or until golden brown. Add an extra briny dimension by adding ½ cup of chopped kalamata olives to the filling.
More Leftover Dinner Recipes
This is a great way to use up leftover chicken breasts. If you need more leftover recipes for those busy weeknights, try some of these next:
- Leftover Pulled Pork Fried Rice
- Leftover Tri-Tip Steak Nachos
- Salmon Caesar Salad Wrap with Leftover Salmon
- Leftover Pulled Pork Tacos
- Leftover Tri-Tip Steak Pasta
Enjoy!
I hope your whole family loves this easy stuffed peppers recipe! Be sure to come back and leave a review, or tag me on social media so I can see your kitchen success!
📖 Recipe
Greek Chicken Stuffed Peppers
Ingredients
Stuffed Peppers
- 3 ea bell peppers
- 8 oz cooked chicken breast
- 8 oz red onion 1 medium
- 1 lb roma tomatoes
- ½ cup feta crumbles plus more for garnish
- 1 tablespoon olive oil
- 2 cloves garlic grated, or 1 teaspoon garlic paste
- 1 teaspoon salt divided
- ½ ea lemon for juice
- 1 teaspoon oregano dried
- ½ teaspoon thyme dried
- ¼ teaspoon black pepper
Tzatziki Sauce
- 5 oz greek yogurt
- ½ ea cucumber
- ½ ea lemon for juice
- ¼ teaspoon dill dried
- ¼ teaspoon salt
Instructions
Stuffed Peppers
- Dice onion and tomatoes and saute with the olive oil and ½ teaspoon salt on medium heat for about 7 minutes. Meanwhile, halve bell peppers and remove stems and seeds. Add garlic and cook 30 seconds longer, then remove from heat.
- Dice cooked chicken and combine in a medium mixing bowl with onion and tomato mixture, along with remaining ½ teaspoon salt, black pepper, thyme, oregano, and lemon juice.
- Stir feta cheese into stuffing mixture and then divide equally into the 6 bell pepper halves. Arrange stuffed peppers in a baking dish or slow cooker.
- Slow cook for 6 hours on low, or bake at 350 for 30 minutes.
- Serve each stuffed pepper with a portion of sauce (below) and garnish with additional feta if desired.
Simple Tzatziki Sauce
- Peel and quarter half a cucumber, and remove the seeds. Dice the cucumber finely.
- Mix yogurt, juice of ½ a lemon, dill, and cucumber. Salt to taste.
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Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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