Bell peppers are one of those amazingly versatile vegetables that work in just about anything. But stuffing them is by far my favorite option.

Dinner for Two: Greek-Style Stuffed Peppers

You can use meat or go vegetarian, experiment with seasonings, cheeses, grains, the works! They’re simple and they’re satisfying, making them a practical dinner for two.

But my favorite way to cook them right now are these Greek style stuffed peppers. They’re fresh, flavorful, and take just 20 minutes to make.

Dinner for Two: Greek-Style Stuffed Peppers

Greek food reminds me of summer, so whenever I need a fresh and crisp meal I like to cook something Greek. For these peppers I kept things simple, zoning in on classic Greek flavors and ingredients. You start by halving the bell peppers and cooking them in a baking dish until just becoming tender, about 20 minutes. While they cook, in a large skillet brown the ground chicken, then combine with artichokes, tomatoes, quinoa, lemon and garlic.

It’s a flavorful, yet clean combination.

Dinner for Two: Greek-Style Stuffed Peppers

Dinner for Two: Greek-Style Stuffed Peppers

Dinner for Two: Greek-Style Stuffed Peppers

When you’re ready, add some water to the baking dish with the peppers, then stuff each halve with filling. Top with cheese — feta, mozzarella, etc. — then bake until hot and melty.

Dinner for Two: Greek-Style Stuffed Peppers

I opted not to stir the mozzarella into my filling because I’m always trying to cut down on cheese, even though I’m literally nibbling on a block of cheddar as I type this. Like the rest of the recipe this portion is flexible too, so feel free to stir cheese into the filling once everything’s cooked, or play around with other varieties like feta or fontina.

Dinner for Two: Greek-Style Stuffed Peppers

Also? When I photographed this I stupidly bought a ball of fresh mozzarella, then grated it, which was a particularly messy decision/disaster. So avoid my mistakes, and just buy the stuff shredded!

Dinner for Two: Greek-Style Stuffed Peppers

Part-skim, of course — your bikini will thank you.

Dinner for Two: Greek-Style Stuffed Peppers

Ingredients:

  • 2 Bell Peppers (any color)
  • 1/2 lb Extra Lean Ground Chicken
  • 1 tsp Extra Virgin Olive Oil
  • 1/4 cup Artichokes Marinated in Oil, diced (purchase a 6 oz. jar like this)
  • 1 Small Tomato, diced (~1/4 cup)
  • 1/2 cup Cooked Quinoa*
  • 1 Lemon, juiced
  • 2 tsps Crushed or Minced Garlic
  • 1 – 2 tsps Fresh Dill
  • pinch of Salt & Pepper
  • 1/2 cup Shredded Part-Skim Mozzarella Cheese
  • Tzatziki for dipping (optional)

Directions:

  1. Pre-heat oven to 350F.
  2. On large cutting board slice bell peppers vertically, then gut of seeds. Transfer sliced peppers to oven-safe baking dish and cook for 20 minutes until just becoming tender – Set aside.
  3. While peppers cook, in large skillet heat EVOO over medium flame before adding in ground chicken, cooking until no pink parts remain (~10 minutes). Next, stir in all other ingredients except the cheese, then reduce flame to low and cover. Allow skillet to simmer for 5 minutes.
  4. Add a shallow layer of water to baking dish with peppers. Spoon filling into each tenderized pepper, then top with mozzarella cheese. Return to oven for another 20 minutes until cheese has melted and peppers are bubbling – Immediately plate and serve, topping with additional dill and pairing with tzatziki if desired.

* 1/4 cup dry quinoa + 1/2 cup water and/or chicken broth will yield the 1/2 cup cooked quinoa you need for this recipe – prepare as directed on quinoa instructions.

Dinner for Two: Greek-Style Stuffed Peppersgreek!

Dinner for Two: Greek-Style Stuffed Peppers