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This dish has vibrant flavors and colorful ingredients. It combines chicken, quinoa, and fresh veggies. Each bite is like a taste of the Mediterranean. You can enjoy this recipe for lunch or dinner. It is simple to make and sure to impress anyone. - 4 large bell peppers (any color of your choice) - 2 cups cooked chicken, shredded (preferably rotisserie for convenience) - 1 cup cooked quinoa (or you can use couscous for a different texture) - 1 cup cherry tomatoes, halved - 1 cup feta cheese, crumbled - 1/2 cup Kalamata olives, pitted and chopped - 1/4 cup fresh parsley, finely chopped - 2 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste To make this dish your own, consider adding the following: - Spinach or kale for extra greens - Red onion for a touch of sweetness - Zucchini or eggplant for added texture - Nuts like pine nuts for a crunchy bite - A dash of lemon juice for brightness First, preheat your oven to 375°F (190°C). This step warms the oven for even cooking. Next, grab your large bell peppers. Cut off the tops and remove the seeds and white parts inside. This makes space for the filling. Brush the outside of each pepper with olive oil. This adds flavor and helps with roasting. Place the peppers upright in a baking dish. This ensures they stay standing as they bake. Now it’s time to make the filling. In a large bowl, mix the shredded chicken with cooked quinoa. Add the halved cherry tomatoes, crumbled feta cheese, and chopped Kalamata olives. Toss in the finely chopped parsley for a fresh touch. Drizzle the mixture with olive oil. Then, sprinkle in the dried oregano, garlic powder, salt, and black pepper. Stir everything well. You want all the flavors to blend nicely. Take your filling and spoon it into each pepper. Press it down gently to fit it all inside. Be careful not to overfill. This helps keep them intact while baking. Cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. This lets the tops get golden and the peppers soft. Once done, take the dish out and let it cool for a few minutes before serving. Enjoy your culinary masterpiece! For the complete recipe, check the full recipe. To boost flavor, use fresh herbs. Fresh parsley adds a bright taste. You can also mix in some fresh basil for a twist. If you like spice, add red pepper flakes to the chicken mixture. This gives a nice kick! Using high-quality olive oil makes a big difference. It enhances the overall flavor of your dish. Don't skip the feta cheese; it adds creaminess and saltiness. Oven times may vary based on your model. If your peppers are large, check for doneness after 30 minutes. You want them tender but not mushy. If you have small peppers, reduce the baking time. Always keep an eye on them as they bake. If you’re using raw chicken instead of cooked, increase the baking time. Make sure the chicken reaches an internal temperature of 165°F (74°C). For a stunning presentation, use bright plates. Place each stuffed pepper upright for a beautiful look. Top them with extra crumbled feta and a drizzle of olive oil. Sprinkle fresh parsley on top for color. You can also add lemon zest for a fresh aroma. This simple touch makes your dish look and taste gourmet. Enjoy your Mediterranean Chicken Stuffed Bell Peppers Delight! For more details, check the Full Recipe. {{image_4}} You can easily make vegetarian stuffed peppers. Just skip the chicken. Instead, use cooked chickpeas or lentils. They add protein and texture. Mix in more veggies like zucchini or spinach for added flavor. You can also use tofu for a protein boost. Feta cheese remains a great choice to keep that Mediterranean taste. This recipe is already a good fit for gluten-free diets. Instead of quinoa, try using rice or gluten-free pasta. Both options work well with the other ingredients. Just ensure that any broth or sauces you use are gluten-free. This way, everyone can enjoy these tasty peppers. Get creative with your filling! Try ground turkey or beef for a meatier taste. You can even use seafood like shrimp for a fresh twist. For a spicy kick, add jalapeños or hot sauce into the mix. You can also play with different grains like farro or brown rice. The possibilities are endless. Just remember to keep that Mediterranean vibe! For the full recipe, check out the detailed steps above. Store leftover Mediterranean chicken stuffed bell peppers in an airtight container. Keep them in the fridge for up to three days. Make sure they cool down before sealing the container. This helps preserve their taste and texture. When you are ready to eat, reheat the stuffed peppers in the oven. Preheat the oven to 350°F (175°C). Place the peppers in a baking dish and cover them loosely with foil. Heat for about 15-20 minutes, or until they are warm throughout. You can also use the microwave for quick reheating. Place the pepper on a microwave-safe plate and heat for about 2-3 minutes. To freeze the stuffed peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They will stay good for up to three months. When you're ready to enjoy them, thaw in the fridge overnight. Bake them in the oven as mentioned above. This way, you can have a delicious meal ready anytime! For the full recipe, check the earlier sections. Yes, you can! Ground turkey, beef, or pork work well. You can even use shredded rotisserie chicken. Each meat adds its own flavor. Just remember to adjust cooking times based on the meat you choose. For example, beef and pork need to cook longer to ensure they are safe to eat. To reduce calories, swap quinoa for cauliflower rice. Cauliflower rice has fewer calories and adds a nice texture. You can also use less cheese or choose a low-fat version. Using lean meats or skipping the olives can help too. It’s all about finding the right balance for your taste. These stuffed peppers pair well with a fresh salad. A simple cucumber and tomato salad adds crunch. You can also serve with hummus and pita bread for a more filling meal. A light yogurt sauce drizzled on top adds a refreshing touch. Enjoy exploring different sides! For more details on making these delicious stuffed peppers, check the Full Recipe. This blog post showed how to make tasty Mediterranean chicken stuffed peppers. We went over ingredients, step-by-step instructions, and helpful tips. You learned about fun variations and how to store leftovers. Cooking should be fun and simple. Try customizing your dish to fit your taste. Enjoy sharing this meal with family and friends for a great dining experience.

Mediterranean Chicken Stuffed Bell Peppers

Delight your taste buds with Mediterranean Chicken Stuffed Bell Peppers! These vibrant, nutritious peppers are filled with tender shredded chicken, quinoa, feta cheese, and flavorful olives. Perfect for a healthy dinner, this recipe is easy to make and packed with Mediterranean flavors. Don't miss out on this mouthwatering dish that’s sure to impress. Click through for the full recipe and transform your mealtime today!
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Ingredients
  

4 large bell peppers (any color of your choice)

2 cups cooked chicken, shredded (preferably rotisserie for convenience)

1 cup cooked quinoa (or you can use couscous for a different texture)

1 cup cherry tomatoes, halved

1 cup feta cheese, crumbled

1/2 cup Kalamata olives, pitted and chopped

1/4 cup fresh parsley, finely chopped

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano (Mediterranean blend for added flavor)

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed peppers.

    Prepare the Bell Peppers: Use a sharp knife to slice the tops off of the bell peppers, then carefully remove the seeds and white membranes. Lightly brush the exterior of each pepper with olive oil to enhance their flavor and help achieve a beautiful roast. Arrange the peppers upright in a baking dish for a secure fit.

      Mix the Filling: In a large mixing bowl, combine the shredded chicken, cooked quinoa, halved cherry tomatoes, crumbled feta cheese, chopped Kalamata olives, and finely chopped parsley. Drizzle the mixture with olive oil, then sprinkle in the oregano, garlic powder, salt, and pepper. Stir everything together gently until the mixture is well combined and the ingredients are evenly distributed.

        Stuff the Peppers: Taking care not to overfill them, spoon the Mediterranean chicken mixture into each bell pepper, pressing it down gently as you fill. This will help keep the filling intact while baking.

          Bake: Cover the baking dish tightly with aluminum foil, then place it in the preheated oven. Bake for 25 minutes. After that, remove the foil and bake uncovered for an additional 10-15 minutes, or until the bell peppers are tender and the filling is heated through. The tops should be slightly golden for an appealing finish.

            Serve: Once baked, remove the dish from the oven and allow the stuffed peppers to cool for a few minutes before serving.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                - Presentation Tips: For an elegant presentation, place each stuffed pepper upright on a vibrant plate. Sprinkle additional crumbled feta cheese on top and drizzle with a light touch of olive oil. Finish with a generous sprinkle of fresh parsley to add a burst of color and freshness! Enjoy your delicious creation!