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Greek Rice & Feta Stuffed Peppers

Makes 8 servings

Preparation Time: 15 min
Cooking Time: 45 min

Everyone will rave about these easy stuffed peppers featuring lean ground chicken, feta cheese, pine nuts and other delicious Greek flavours.

Ingredients

1 cup brown rice, cooked 250 ml
2  yellow peppers, fresh 2 
2  red peppers, fresh 2 
1 lb ground chicken, lean 0.5 kg
1/2 tsp salt 2.5 ml
1  egg, fresh, medium 1 
1/4 cup pasta sauce, marinara, low sodium 60 ml
2 tbsp lemon juice, fresh 30 ml
2 tsp lemon peel/zest, fresh 10 ml
1  jalapeno pepper, fresh, minced (optional) 1 
1  tomato, fresh, medium, diced 1 
1/2 cup onion, diced 125 ml
1/4 cup feta cheese, crumbled 60 ml
2 tbsp pine nuts 30 ml
1 tbsp oregano, fresh, minced 15 ml
2 tbsp mint, fresh, minced 30 ml
1 1/2 cup pasta sauce, marinara, low sodium 375 ml
You can use leftover cooked rice or other cooked grains like barley or millet in this recipe.
 
Substitute 1 tsp (5 mL) each dried oregano and mint for the fresh.
 
If you have leftover filling bake it in a small oven proof bowl and use it as a mini-meatloaf for sandwiches or wraps. Leftover peppers reheat and freeze well.

Instructions

Step 1
Preheat oven to 350°F (180°C).

Step 2
Prepare the rice. Leftover works great.

Step 3
Cut peppers in half vertically through the stems and discard inner seeds and membranes. Keep the stems on as they look nice and help to hold in the filling.

Step 4
Place ground chicken in a medium bowl and sprinkle with salt. Break egg over mixture. Add ¼ cup (60 mL) pasta sauce, fresh lemon juice, lemon zest/peel, finely minced jalapeno (optional), diced tomato, diced onions, crumbled feta, pine nuts, minced fresh oregano and mint. Mix by hand until well combined.

Step 5
Add the last 1 ½ cup (375 mL) of tomato/pasta sauce to bottom of baking dish. Fill peppers with chicken and rice mixture. You can mound them fairly high. Place in baking dish over pasta sauce.

Step 6
Bake for 45 minutes and until the stuffed peppers are thoroughly cooked and a thermometer registers internal temperature of 160°F (71°C). Serve peppers with the pan sauce.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per Serving 250 g
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 250
Fat / Lipides 14 g
Saturated / saturés 2 g
+ Trans / trans
Cholesterol / Cholestérol 70 mg
Sodium / Sodium 340 mg
Carbohydrates / Glucides 17 g
Fiber / Fibres 2 g
Sugars / Sucres 5 g
Protein Protéines 15 g
8%
Vitamin A / Vitamine A
250%
Vitamin C / Vitamine C
10%
Calcium / Calcium
15%
Iron / Fer
Developed for Chicken Farmers of Canada by Nancy Guppy, RD, MHSc

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