Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.
Skip the salad—make these Mediterranean-inspired stuffed peppers instead. Filled with zucchini, cherry tomatoes, Kalamata olives, and sharp crumbled feta, these tender stuffed peppers have all the flavors you love from a Greek salad, plus a hearty addition from herby chicken breast and couscous. Perfect for a filling weeknight dinner or served alongside your favorite Greek-inspired dishes (we're looking at you, Mediterranean grilled eggplant and Greek lemon potatoes), these peppers will be the most satisfying (and most colorful) dish you'll eat all week.
Looking to make these ahead? Combine your filling ahead of time, then fill your peppers and bake when you're ready to dig in.
Can't get enough of the versatile stuffed pepper? Try our Caprese chicken stuffed pepper for another weeknight favorite, or our pizza stuffed pepper to load up on all the cheesy goodness.
Made this? Let us know how it went in the comments below!
- Yields:
- 6
- Prep Time:
- 35 mins
- Total Time:
- 1 hr 20 mins
Ingredients
- 6
bell peppers
- 1 tbsp.
extra-virgin olive oil
- 1 lb.
boneless, skinless chicken breasts
- 1 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
- 1 1/2 c.
low-sodium chicken stock or water, divided
- 1 c.
couscous
- 1
small red onion, chopped
- 1
zucchini, chopped
- 1
clove garlic, finely chopped
- 1 c.
quartered cherry tomatoes
- 1/2 c.
Kalamata olives, pitted, chopped
- 2 tbsp.
chopped fresh dill
- 1 c.
crumbled feta, divided
Lemon wedges, for serving
- Nutrition Information
- Calories2153 Fat72 gSaturated fat28 gTrans fat0 gCholesterol465 mgSodium5562 mgCarbohydrates185 gFiber32 gSugar43 gProtein166 gVitamin D1 mcgCalcium1051 mgIron15 mgPotassium4884 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 350º. Slice off top of bell peppers. Discard stems and remove ribs and seeds. Arrange peppers upright in a large casserole dish.
- Step 2In a large skillet over medium heat, heat oil. Add chicken and oregano; season with salt and pepper. Cook, turning occasionally, until chicken is golden brown and no longer pink, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then finely chop.
- Step 3In a medium saucepan over medium-high heat, bring 1 cup stock to a boil. Remove pot from heat. Stir in couscous. Cover pot with a tight-fitting lid. Let sit until couscous is tender and liquid is absorbed, about 5 minutes.
- Step 4Transfer couscous and chicken to a large bowl. Add onion, zucchini, garlic, tomatoes, olives, dill, and 1/2 cup feta; season with salt and pepper and toss to combine.
- Step 5Stuff couscous mixture into peppers. Sprinkle with remaining 1/2 cup feta. Pour remaining 1/2 cup stock into baking dish (to help peppers steam) and cover with foil.
- Step 6Bake peppers until tender and cheese is melty, 42 to 45 minutes. Serve with lemon wedges alongside.