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Nutrition info

AmountPer 250 g serving
  • Calories250
  • Protein15 g
  • Fat14 g
  • Saturated fat2 g
  • Carbohydrates17 g
  • Fibre2 g
  • Sugars5 g
  • Cholesterol70 mg
  • Sodium340 mg
% Daily ValuePer 250 g serving
  • Potassium8
  • Calcium10
  • Iron15
  • Vitamin A8
  • Vitamin C250
  • Vitamin B616
  • Vitamin B1211
  • Folate11
  • Magnesium
  • Zinc14
Food prep tip

Greek Rice & Feta Stuffed Peppers

  • Casseroles
  • Ground chicken
  • Gluten Free
  • Quick 'n' Easy
Prepping15min
Cooking45min
Restingmin
  • Servings8
Nutrition informationThis recipe contains 15 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Preheat oven to 350°F (175°C).

2

Prepare the rice. Leftover works great.

3

Cut peppers in half vertically through the stems and discard inner seeds and membranes. Keep the stems on as they look nice and help to hold in the filling.

4

Place ground chicken in a medium bowl and sprinkle with salt. Break egg over mixture. Add ¼ cup (60 mL) pasta sauce, fresh lemon juice, lemon zest/peel, finely minced jalapeno (optional), diced tomato, diced onions, crumbled feta, pine nuts, minced fresh oregano and mint. Mix by hand until well combined.

5

Add the last 1 ½ cup (375 mL) of tomato/pasta sauce to bottom of baking dish. Fill peppers with chicken and rice mixture. You can mound them fairly high. Place in baking dish over pasta sauce.

6

Bake for 45 minutes and until the stuffed peppers are thoroughly cooked and a thermometer registers internal temperature of 160°F (70°C). Serve peppers with the pan sauce.

Recipe note<p>You can use leftover cooked rice or other cooked grains like barley or millet in this recipe. Substitute 1 tsp (5 mL) each dried oregano and mint for the fresh. If you have leftover filling bake it in a small oven proof bowl and use it as a mini-meatloaf for sandwiches or wraps. Leftover peppers reheat and freeze well.</p>