Feta, Chicken and Rice Stuffed Peppers

On my way home from work today I was trying to figure out what to make for dinner. I knew it had to involve chicken because that is what I had and I knew it had to be quick. At a red stoplight, it hit me, "I really want to have some feta!" It all came together. I knew I wanted to have a stuffed pepper.

In the parking lot of the grocery store I looked up recipes on my iPhone. That's where I found this one. It makes a lot of dishes and I have some leftover filling but it was very good. It was pretty easy as well. I added extra garlic and cooked the peppers on a bed of the filling (since I had a ton leftover).


There are not many ingredients to this recipe.


After cutting off the tops of the peppers, I chopped them up along with the garlic and onions.



Heating the vegetable. I love the smell of garlic!





Recipe (Source)

2 chicken breasts

2 cups chicken or vegetable broth

1 cup uncooked basmati or white rice

2 large green or red bell peppers

2 tsp olive oil

1 garlic clove; minced (I used two!)

1/2 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon dried oregano

1 cup cherry tomatoes, cut in half (I omitted)

1 cup crumbled feta cheese

1 8 oz. can of tomato paste

Shredded Parmesan cheese (to sprinkle on top)

Preheat oven to 350°F. Coat a small baking dish with cooking spray.

Heat a large pot of water (not completely filled) and boil. Add chicken and boil for about 20 minutes or until the chicken is completely cooked. Shred the chicken (or you can cut into chunks and put through your food processor). Put aside.

Bring the broth to a boil in a saucepan, add the rice, cover the pan and cook for approximately 15-20 minutes until the rice is tender and the liquid is absorbed. Stir occasionally.

Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 20 minutes or so, until they soften, then remove them from the oven until the filling is ready. -I put in my rice cooker/steamer for about 10-15 minutes.

Heat oil in a nonstick skillet. Add garlic, onion, oregano, and salt. Cook, stirring frequently, for 5 minutes or until softened.

Remove from heat and stir in the tomatoes, chicken & tomato paste. Add the rice into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the rice mixture; top pepper with shredded Parmesan. Bake 20 minutes. Serve immediately.

-If you are not a rice person, I think this would still be pretty filling without it. As I said, I had a lot of filling left over.

Enjoy!