Description
This recipe brings the warmth of the Mediterranean right into your kitchen. Juicy bell peppers are filled with herbed chicken, veggies, and bright Mediterranean flavors. It’s a colorful, satisfying meal that’s as nourishing as it is delicious—and perfect for prepping ahead or enjoying fresh out of the oven.
Ingredients
1 tbsp olive oil
½ cup grape tomatoes, quartered
2 garlic cloves, crushed
¼ tsp dried oregano
¼ tsp dried basil
1 cup cooked, diced chicken
6 oz marinated artichoke hearts (with liquid)
1 cup cauliflower rice
1 cup fresh baby spinach, chopped
¼ cup sun-dried tomatoes, chopped
3 sweet bell peppers, halved (lengthwise, seeds removed)
Instructions
Preheat oven to 375°F (190°C).
In a skillet, heat olive oil and sauté garlic, grape tomatoes, oregano, and basil for 2–3 mins.
Stir in chicken, artichokes with liquid, cauliflower rice, spinach, and sun-dried tomatoes. Cook until spinach wilts.
Arrange pepper halves in a baking dish. Spoon the filling into each.
Cover with foil and bake for 25–30 mins until peppers are tender.
Serve warm, optionally with a sprinkle of feta or a squeeze of lemon.
Notes
Hearty, healthy, and full of flavor—these stuffed peppers are a Mediterranean must-try that turns simple ingredients into something special.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 200/serving