This is a super satisfying Mediterranean meal! The rice provides fiber while the chicken adds protein, making this a very filling dinner. Fresh herbs and lemon add a ton of Greek flavor to this dish without adding a ton of salt. Simple dishes like this one are so fresh and delicious AND good for you!
To cut back on prep time, buy a rotisserie chicken and shred it before adding it to this dish. Rotisserie chickens can be a huge time saver during busy weeks!
Greek Weeknight Stuffed Peppers
- 4 large red bell peppers
- olive oil spray
- 1 1/2 cups cooked rice blend
- 1/3 cup fresh flat leaf parsley chopped
- 3 tablespoons fresh mint chopped
- 1 tablespoon fresh oregano chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 2 cups cooked chicken breast shredded
- 1/2 cup crumbled goat cheese
- 1/2 cup tzatziki
- Preheat broiler to high.
- Cut off top third of each bell pepper (keeping stem intact). Remove seeds and membranes from peppers. Set tops aside for later.
- Arrange peppers on prepared baking sheet lined with parchment paper and coat with olive oil spray. Broil 4 minutes, turn the peppers over, then broil for 4 more minutes until peppers start to char.
- When peppers are done broiling, set oven to 350°F.
- In a large bowl, prepare the filling by combining the remaining ingredients.
- Place broiled peppers in a deep baking dish, cut sides up, and stuff each pepper with 3/4 cup of the filling mixture. Top each pepper with 2 tablespoons tzatziki. Place reserved tops over top.
- Bake for 10 minutes, then broil for 2 minutes to char the tops.