Greek-Style Chicken Stuffed Peppers with Feta and Herbs

Filled with ripe tomatoes, shredded chicken, briny feta, and warm Greek seasonings, these Greek Chicken Stuffed Peppers are an easy, family-friendly dinner that comes together in a few simple steps. This recipe includes both oven and slow-cooker options so you can make it on busy weeknights or when you have more time.

Why You’ll Love This Chicken Stuffed Peppers Recipe:

• Simple prep, bold flavor: A few basic ingredients—onion, tomato, garlic, herbs, chicken, and feta—combine to create a satisfying Mediterranean-inspired filling.
• Flexible cooking: Finish these in the oven or let the slow cooker do the work. Both methods yield tender peppers and a flavorful filling.
• Nutritious and family friendly: Lean protein and vegetables make this a well-rounded meal the whole family can enjoy.

Let’s Get Started! Here’s What You’ll Need:

Ingredients

Bell peppers: A tri-color pack (red, orange, yellow) makes for a bright presentation, but green peppers work too. This filling fills six pepper halves (three whole peppers).

Cooked chicken breast: Use leftover chicken, rotisserie chicken, or cook fresh breasts. You’ll need about 8 ounces (roughly 2 cups) shredded or diced.

Feta cheese: Crumbled feta adds tang and helps bind the filling. Substitute mozzarella if preferred.

Red onion: One medium red onion adds sweetness and bite—dice it small for even distribution.

Roma tomatoes: Roma or plum tomatoes cook down nicely without becoming too watery; grape or cherry tomatoes can substitute if needed.

Garlic: Two cloves grated or finely minced give the filling its classic Greek aroma.

Lemon: Fresh lemon juice brightens the filling and the tzatziki. Use one lemon total: half for the filling and half for the sauce (about 1 tablespoon each).

Spices: Dried oregano, thyme, dill, plus salt and black pepper for seasoning.

Greek yogurt: Plain, unsweetened yogurt (2% or whole milk yields a creamier tzatziki).

Cucumber: Peeled and finely diced or shredded for the tzatziki. An English cucumber minimizes seeds.

Equipment

Large skillet: A 12-inch skillet for sautéing onion and tomatoes.

Cutting board & knives: Chef’s knife and a paring knife to prep peppers, vegetables, and chicken.

Mixing bowl and spatula: For combining the filling.

8×13-inch baking dish or slow cooker: Use whichever cooking method you prefer; a Dutch oven that’s oven-safe also works.

How to Make Greek Chicken Stuffed Bell Peppers

Sauté the vegetables

Dice the red onion and tomatoes. In a skillet, heat 1 tablespoon olive oil over medium heat and add the onion and tomatoes with ½ teaspoon salt. Sauté about 7 minutes until the onions are translucent and the tomatoes have broken down. Add the grated garlic and cook 30 seconds more, then remove the pan from the heat.

Prepare the peppers

Halve the bell peppers lengthwise and remove stems and seeds. Set them aside for stuffing.

Make the chicken filling

Dice or shred the cooked chicken and add it to a mixing bowl with the sautéed onion and tomato mixture. Season with the remaining ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme, 1 teaspoon dried oregano, and the juice from half a lemon. Fold in ½ cup crumbled feta until evenly combined.

Stuff the peppers

Divide the chicken mixture evenly among the six pepper halves and arrange them seam-side up in an 8×13-inch baking dish or in your slow cooker.

Bake or slow cook

For the slow cooker: cook on low for 6 hours. To avoid soggy peppers, toward the end of cooking lift the lid slightly for the last 20–30 minutes to allow excess moisture to evaporate. For the oven: bake at 350°F for about 30 minutes, until the peppers are tender and the filling is heated through.

Make the tzatziki sauce

Peel and quarter half a cucumber and scoop out the seeds, then finely dice or grate it. In a small bowl, combine 5 ounces Greek yogurt, the diced cucumber, juice from the remaining half lemon, and 1/4 teaspoon dried dill. Season with salt to taste and stir until smooth.

Garnish and serve

Serve the stuffed peppers hot, spooning a portion of tzatziki over each. Garnish with extra crumbled feta and a sprinkle of dried dill if desired.

Recipe Success Tips

• Stir while cooking: Keep the onion and tomato mixture moving so it cooks evenly and doesn’t stick or burn.
• Dice the chicken small: Aim for roughly ½-inch pieces so the filling mixes well and portions easily into the peppers.
• Don’t overcook if you like crisp peppers: Reduce slow-cooker time by an hour or shorten oven baking by 5 minutes for firmer peppers.

Serving Suggestions

These stuffed peppers make a complete main dish. Pair them with simple sides like roasted potatoes, garlic mashed potatoes, lemon-butter pasta, or a crisp green salad to round out the meal.

Storage Directions

• Refrigerate: Cool to room temperature, then store in an airtight container for 3–4 days.
• Freeze: Place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm in the microwave in 1–2 minute bursts, or reheat in a 375°F oven for 10–15 minutes until heated through.

FAQs

More Leftover Dinner Ideas

This recipe is a great way to use leftover chicken. Other easy leftover-based meals include fried rice, nachos, wraps, tacos, or pasta dishes that repurpose proteins and save time on busy nights.

Enjoy!

I hope your family loves this easy Greek Chicken Stuffed Peppers recipe. If you make it, consider leaving a review or sharing a photo so others can try it too!

📖 Recipe