Greek chicken stuffed bell peppers are stuffed with a savory rice, feta and topped with mozzarella. Hints of lemon and herbs are present in every bite for a great family dinner recipe that's not too heavy.
Prep the rice and bell peppers first. Place the 1 3/4 cup water on the stove and bring to a boil. Then, add in the seasoning, next the rice. Give it a stir then cover and cook on low for 20 minutes. When done, fluff the rice and sat it to the side.
For the bell peppers, slice them in half the long way then lay them cut-side down on a lined sheet pan. Place them in the oven and bake for 15 minutes. When done, remove them from the oven and allow them to cool while you make the rest of the recipe.
In a pan on medium heat, add the butter and allow to melt. Once melted, add in the flour and whisk the flour and butter for about 1 minute. Now, pour in the broth then the lemon juice while whisking. Continue whisking until the sauce has thickened then turn off the heat. Now, add in the soy sauce and taste for seasoning to personal preference.
In a bowl, toss together the cooked rice, sauce, chicken and feta cheese. Start filling the bell peppers then top with the mozzarella cheese.
Place the filled bell peppers in the oven and cook of 15-20 minutes to melt the cheese. When finished, remove and allow to cool before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Greek Chicken Stuffed Bell Peppers
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