Easy Mediterranean Chicken Stuffed Bell Peppers

Mediterranean chicken stuffed bell peppers mix fresh flavors with nutritious ingredients to give you an easy and delicious dinner in 30 minutes! Filled with chicken, garlic, spinach, and artichokes, these peppers will carry you away to the Mediterranean coast with your first bite.

It took me awhile to really appreciate bell peppers. Something about them just didn’t smell quite right. But then, one summer I had crisp, ripe bell pepper, and now I can’t imagine the kitchen without them. Their bright colors make an exciting edition to any dish, and they’re versatile enough to add to nearly any dinner.

Stuffed bell peppers can be made in so many different ways – taco stuffed peppers, Philly cheese steak stuffed peppers, chicken Parmesan stuffed peppers. The list is only limited by imagination. However, for this recipe I wanted something summery, and the Greek flavors of garlic, artichoke, and olive oil do just the trick.

Stuffed bell peppers are such a simple meal to make; this recipe only takes about 30 minutes in total. Chop up some veggies for a salad while you’re waiting for them to cook and you’ll have a nutritious meal ready for you in your family before you know it. You probably already have what you need to make them in your kitchen already, so what are you waiting for?

Are Chicken Stuffed Bell Peppers Healthy?

Yes! Bell peppers themselves contain many vitamins and antioxidants. In fact, a serving of bell peppers can satisfy all your vitamin C needs for the day. Furthermore, the ground chicken adds the perfect amount of protein to fill your tummy and give you energy. These stuffed peppers will satisfy your tastebuds while also providing you with many of the nutrients you need.

What do you eat with stuffed peppers?

You can eat whatever you like with these stuffed peppers. To keep your meal gluten-free, serve them with a Greek salad and a side of rice. If you don’t need to avoid gluten, you could also serve them with a side of sourdough naan and hummus for a delicious Mediterranean meal. Pasta, couscous, quinoa, and pita bread also make great sides. Whatever you choose, these peppers are sure to become a new favorite recipe!

Tips for making Mediterranean Chicken Stuffed Bell Peppers

• Feel free to add other vegetables to the filling mixture. You could add tomatoes, mushrooms, arugula, shredded carrots, onions, or whatever other vegetables you like.
• You could also add other herbs to the filling. For classic mediterranean flavors, add oregano and basil, and finish the peppers with a drizzle of balsamic vinegar or lemon juice.
• If you like, you could top these peppers with feta or goat cheese for an extra treat. Just sprinkle some over the peppers before baking them.
• If you don’t have ground chicken on hand, you can easily use shredded rotisserie chicken for the filling instead. Or, if you’d like to make it vegetarian, you can swap the chicken for rinsed and drained chickpeas. It’s up to you!
• Soften your bell peppers by baking them for 8 minutes in the oven before you fill them with the chicken and vegetable mixture. If you don’t, the chicken mixture and the bell peppers won’t finish cooking at the same time. The chicken will be all ready to eat, but your peppers will only have cooked halfway through. This recipe only takes about 3o minutes start to finish, so don’t skip this step!

Tools you may need:

To make these chicken stuffed bell peppers, you’ll need

• Casserole pan
• Medium skillet
• Mixing bowl

That’s it; they really are that simple!

Ingredients you will need:

You probably already have all the ingredients you need in your fridge or freezer:

• 1 1/2 cups cooked ground chicken
• 3 bell peppers
• 1 tsp olive oil
• 4 cloves garlic
• 4 artichoke hearts, drained
• 2 cups spinach

How to make Mediterranean Chicken Stuffed Bell Peppers:

Preheat the oven to 375 degrees Fahrenheit. I like to use the convection setting on my oven, but your peppers will still turn out even if you use a regular setting.

Cut off the top 1/4 of each bell pepper, and then cut the peppers in half. Place them in a casserole pan. Chop up the tops of the bell peppers to use for the filling and set them aside.

While your oven is preheating, heat the olive oil in a pan over medium heat.

Peel and mince the garlic, then add it to the pan. Cook it for 1-2 minutes until the garlic is brown.

Chop up the artichoke hearts and add them to the skillet along with the diced bell peppers. Cook for about 5 minutes until they are soft.

Stir in the chicken and heat for another 5 minutes or so, until the chicken is warmed through.

Place the spinach in a large bowl, and mix in the chicken and vegetable mixture. This will cause the spinach to wilt, and it will also cook more in the oven.

Once the oven has preheated, put the bell pepper halves into the oven and bake them for 8 minutes, until they are slightly soft when pierced with a fork. You may have to adjust this time depending on your oven.

Fill each bell pepper half with the filling and bake for another 10-15 minutes, until the peppers are just starting to brown.

Serve the peppers with rice, pasta, sourdough naan, salad, or whatever other side you like!

If you have leftovers, let them cool, then place them in an airtight container in the refrigerator for a few days. They make an easy lunch for the next day.

Hungry for more Dinner Recipes?

Check out more yummy and healthy(ish) recipes for dinner at the Kitchen Counter! Let me know how you served your chicken stuffed bell peppers in the comments section below.