Greek Style Stuffed Peppers

These Greek Style Stuffed Peppers are served with chicken, spinach and a tahini Sauce making it a fulfilling meal to have. It is simple to make and will be loved by everyone.

Inroduction

About this Recipe

By: Caitlin Greene

I wanted to share these stuffed peppers I made which are possibly one of the best-stuffed peppers I’ve made! They came together in no time. I decided to use chicken here and roasted red peppers instead of tomatoes and it was perfect. Sharing the recipe below in case you’re looking for some weekend dinner inspiration.

How do you make this Greek-Style Stuffed Peppers?
Boil 1 1/3 cup of broth and add in the RightRice package or any other rice you choose. Cover, and let it sit off the heat for 12 minutes. Meanwhile, preheat the oven to 350F. Take 3 bell peppers, sliced down the middle and place in a casserole dish. Add 1 chopped Vidalia onion to a pan on medium-high with one tablespoon oil. Sauté for 2 minutes until it begins to soften, then add the chopped garlic, roasted red peppers, chicken breast and cook for about 5-7 minutes.

Add the frozen spinach in and cook for another few minutes. Add the dried oregano, salt, pepper, lemon juice, and coconut aminos. Toss to combine. Add the cooked RightRice to the pan and toss again. Optional: add 1/4 cup Parmesan cheese at this step. Fill the peppers with the mixture, and place in the oven for 10 minutes. Remove, add some feta cheese, and chopped dill to the tops. Place back in the oven for about 30 minutes until heated through (longer for softer peppers). Remove, top with sliced olives, fresh dill, and lemon garlic tahini sauce.

To make the sauce, blend together the 1/2 cup Tahini, 1/4 cup water, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, a couple drops honey, and 2 teaspoons fresh chopped dill until smooth.

Yield: 4-6

Greek Style Stuffed Peppers

Greek Style Stuffed Peppers
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 1/3 cup of broth
  • 1 package RightRice Garlic Herb rice
  • 3 bell peppers
  • 1 chopped Vidalia onion
  • 1 tablespoon oil
  • 2 cloves chopped garlic
  • 1/2 cup chopped roasted red peppers
  • 3/4 pound chopped chicken breast
  • 1 cup of frozen spinach a
  • 1 tablespoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut aminos
  • 1/4 cup Parmesan cheese
  • feta cheese
  • chopped dill
  • sliced olives,
  • 1/2 cup Tahini
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • a couple drops honey
  • 2 teaspoons fresh chopped dill

Instructions

  1. Boil 1 1/3 cup of broth and add in the RightRice package or any other rice you choose. Cover, and let it sit off the heat for 12 minutes.
  2. Meanwhile, preheat the oven to 350F. Take 3 bell peppers, sliced down the middle and place in a casserole dish. Add 1 chopped Vidalia onion to a pan on medium-high with one tablespoon oil. Sauté for 2 minutes until it begins to soften, then add the chopped garlic, roasted red peppers, chicken breast and cook for about 5-7 minutes. 
  3. Add the frozen spinach in  and cook for another few minutes. Add the dried oregano, salt,  pepper, lemon juice, and coconut aminos. Toss to combine. Add the cooked RightRice to the pan and toss again. Optional: add 1/4 cup Parmesan cheese at this step. 
  4. Fill the peppers with the mixture, and place in the oven for 10 minutes. Remove, add some feta cheese, and chopped dill to the tops. Place back in the oven for about 30 minutes until heated through (longer for softer peppers). 
  5. Remove, top with sliced olives, fresh dill, and lemon garlic tahini sauce.
  6. To make the sauce, blend together the 1/2 cup Tahini, 1/4 cup water, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, a couple drops honey, and 2 teaspoons fresh chopped dill until smooth.

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