Healthy Greek Stuffed Peppers

Healthy Greek Stuffed Peppers. Easy to make peppers stuffed with chicken, veggies, and Greek spices!

The concept of stuffed peppers is amazing: take a flavorful pepper, stuff whatever the heck you want in it, bake it, and voila! Dinner is served.

These peppers are not only a great weeknight meal, but they can also be a part of your meal prep routine. Make them on Sunday and pack them for school/work lunches!

My greek inspiration for these comes from the fact that I through greek seasoning on almost everything. Plain chicken? Greek seasoning. Potatoes? Greek seasoning. Broccoli? Greek seasoning.

It legit makes everything taste complex, delicious, and like you spent forever making it – even though all you did was shake some greek seasoning on it.

Even though I don’t use the pre bottled seasoning for this recipe, it definitely inspired me to create this recipe. And hey, if you don’t want to use the spices I list below, you could easily sub a tablespoon or two of it! It’d work great!

So next time you need an easy weeknight dinner or get bored of your traditional meal prep routine, try out these Greek Stuffed Peppers! You won’t regret it.

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Print Recipe

Healthy Greek Stuffed Peppers

Author: Ashlyn Tucker

Servings

peppers

Ingredients

• 6 bell peppers
• 2 roma tomatoes, chopped
• 1 zucchini (approx 165 g, chopped)
• 1/2 a red onion, chopped
• 3 cups (12.75 oz/370 g) cooked chicken, chopped or shredded
• 1/4 cup (36 g) kalamata olives, chopped
• 1 1/2 tsp oregano
• 1 1/2 tsp garlic powder
• 3/4 tsp pepper
• 1 tsp dried parsley
• fresh parsley for garnish (optional)

Servings peppers Ingredients 6 bell peppers 2 roma tomatoes, chopped 1 zucchini (approx 165 g, chopped) 1/2 a red onion, chopped 3 cups (12.75 oz/370 g) cooked chicken, chopped or shredded 1/4 cup (36 g) kalamata olives, chopped 1 1/2 tsp oregano 1 1/2 tsp garlic powder 3/4 tsp pepper 1 tsp dried parsley fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 350ºF. Line a baking sheet with foil or lightly grease a 13x9 pan.
2. Chop the tops of the bell peppers and remove the seeds.
3. In a large bowl, mix together the tomatoes, zucchini, onion, chicken, olives, oregano, garlic powder, pepper, and parsley.
4. Spoon the mixture evenly amongst the six peppers.
5. Bake peppers for 40 minutes. Cover with foil and baker for 10 minutes more. Garnish with fresh parsley if desired!
6. Store leftovers in an airtight container in the fridge. These taste great reheated in the microwave or can be taken along cold for meal prep.