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Greek Chicken Stuffed Peppers
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Serves 6 |
A wholesome Mediterranean-inspired meal.
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Ingredients:
2/3 cup white rice, uncooked
3 bell peppers
1 tablespoon extra-virgin olive oil
1 lb ground chicken
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 zucchini, diced
1 red onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
2 tablespoons chopped fresh dill
1/2 cup kalamata olives, chopped
1/2 cup cherry tomatoes, quartered
1/2 cup feta cheese, more for topping
1/2 cup water
Directions:
Preheat oven to 350°F.
Cook rice according to package instructions. Set aside.
Slice the bell peppers in half. Remove the stems, ribs, and seeds. Arrange them cut side up in a large baking dish.
Drizzle the olive oil in a large skillet. Bring to medium heat. Add the ground chicken and season with salt and pepper. Cook until browned. Drain the skillet. Add the zucchini, red onion, and garlic. Stir in the Italian seasoning. Cook and stir for 2 minutes.
Add the cooked rice and chicken mixture to a large bowl. Then add the dill, Kalamata olives, cherry tomatoes, and feta cheese. Stir to combine.
Stuff the mixture into peppers. Sprinkle the tops with more feta cheese. Pour 1/2 cup water into the baking dish. Cover with aluminum foil and place in the oven to bake for 45 minutes.
Remove from the oven. Allow to cool for a few minutes before serving.
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Greek Chicken Stuffed Peppers
Serves 6
Ingredients:
2/3 cup white rice, uncooked
3 bell peppers
1 tablespoon extra-virgin olive oil
1 lb ground chicken
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 zucchini, diced
1 red onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
2 tablespoons chopped fresh dill
1/2 cup kalamata olives, chopped
1/2 cup cherry tomatoes, quartered
1/2 cup feta cheese, more for topping
1/2 cup water
Directions:
Preheat oven to 350°F.
Cook rice according to package instructions. Set aside.
Slice the bell peppers in half. Remove the stems, ribs, and seeds. Arrange them cut side up in a large baking dish.
Drizzle the olive oil in a large skillet. Bring to medium heat. Add the ground chicken and season with salt and pepper. Cook until browned. Drain the skillet. Add the zucchini, red onion, and garlic. Stir in the Italian seasoning. Cook and stir for 2 minutes.
Add the cooked rice and chicken mixture to a large bowl. Then add the dill, Kalamata olives, cherry tomatoes, and feta cheese. Stir to combine.
Stuff the mixture into peppers. Sprinkle the tops with more feta cheese. Pour 1/2 cup water into the baking dish. Cover with aluminum foil and place in the oven to bake for 45 minutes.
Remove from the oven. Allow to cool for a few minutes before serving.
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