Greek Weeknight Stuffed Peppers

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!

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Dinner, Chicken, Quick & Easy, Weeknight Dinner, Stuffed Peppers, Bell Peppers
The rice and chicken in these peppers provide whole grains and protein for a filling dinner. Fresh herbs and lemon juice add flavor to this dish without adding a lot of salt.
Course Dinner, Quick & Easy
Servings 4
Cuisine Greek
Diet Gluten Free


  • 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.
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