Mediterranean Ground Chicken Stuffed Peppers
Bright bell peppers tucked with a savory mix of lean ground chicken, Mediterranean spices, quinoa, and mozzarella, then roasted to perfection. A wholesome, comforting dish that delivers bold flavors with minimal fuss—great for meal prep or a cozy family dinner.
Ingredients
- 4 bell peppers, assorted colors (tops cut and seeds removed)
- 1 lb ground chicken
- 1 cup cooked quinoa
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup feta cheese, crumbled
- 1/4 cup mozzarella, shredded
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- to taste salt and freshly ground pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment for easy cleanup.
- Slice the tops off the peppers and carefully remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the ground chicken to the skillet. Break it up with a spatula and cook until it’s no longer pink, about 5–7 minutes.
- Stir in the dried oregano, cumin, and smoked paprika. Let the spices bloom for 1 minute, then add the diced tomatoes and cooked quinoa. Cook for 2–3 minutes to let the flavors mingle.
- Remove the pan from heat and fold in the crumbled feta and chopped parsley. Taste and season with salt and pepper as needed.
- Spoon the filling into each prepared pepper until they are generously packed. Place the stuffed peppers on the lined baking sheet.
- Sprinkle the shredded mozzarella on top of each pepper. This will melt into a creamy, golden crust as they bake.
- Bake for 18–22 minutes, or until the peppers are tender and the cheese is bubbling and lightly browned.
- Remove from the oven and let the peppers rest for 5 minutes before serving. Garnish with extra parsley if you like.