Home » Main Dishes » Greek Stuffed Peppers with Chicken and Orzo

Greek Stuffed Peppers with Chicken and Orzo

Greek stuffed peppers are a nice change from the classic rice and ground beef version we usually eat in the south. Dive in to tender chicken, tangy olives, and feta cheese topped off with fresh herbs. It’s a light dinner that’s special enough for guests or a regular night at home. 

Greek stuffed peppers in a white dish with basil.

Stuffed peppers are one of our favorite fast, easy dinners. My traditional version is all about rice, ground beef and tomatoes, but today these Greek stuffed peppers will transport you to a whole new level.

Pasta isn’t something we eat a ton of. It seems like every time I make it, an hour later my kids want to know what we’re having for second dinner or they’re rummaging in the pantry for Goldfish.

It makes me nuts.

So I try to add protein to any pasta we have and I took this original post by Half Baked Harvest and added chicken, then I tried to make sure the process was as simple as possible so you can pull these off on a weeknight.

Can I make these Greek stuffed peppers ahead?

I know you want to do this so I’m going to address it right now and say no, not really. You can prep the components and then assemble but to put them totally together then warm them up later may get a little dicey. That’s just because of the pasta.

I HATE overcooked mushy pasta and this orzo is going to soften in the vinegar and oil you add to it. That means if you make it one day and eat it the next, it’s gonna be a disappointment.

Besides, the only thing you actually cook in the oven here are the bell pepper shells. There’s nothing else to do but assemble when they come out of the oven, so why not just take 15 minutes and cook the pasta fresh and be done with it?

Tips for the best Greek stuffed peppers you’ve ever put in ‘yo mouth

Start by rubbing your cut peppers with a mixture of chopped garlic, fresh or dried oregano (I used fresh because I grow it) and salt and pepper.

Rub the insides and outsides well and put them in a preheated oven to get all charred up and delicious.

Use red, orange or yellow peppers only here so you can avoid the stronger sharper flavor of the green ones. Things will just work out better.

stuffed bell peppers cut in half and rubbed with garlic, oregano and olive oil before baking

Then while the peppers are cooking, make your pasta and toss it with all the delicious filling you whipped up in no time flat. Look at you. That took like 10 whole minutes!

mix the orzo, feta cheese, olives, and vinegar together in a bowl

Add the hot pasta to the hot peppers and top them with fresh tomatoes you’ve tossed in with basil, olive oil, salt and pepper.

toss fresh tomatoes with olive oil, basil, salt and pepper for a fresh addition to your greek stuffed bell peppers

You need the tomatoes–they add a really nice balance.

I found that 3 peppers weren’t really enough for the four of us. I should have made 4. If you have big eaters, estimate one full pepper for each person.

And when you’re done with this one,  try my easy stromboli for more bold flavors, gooey cheese and savory meats all rolled up in a perfect package.

Greek stuffed peppers in a white dish with basil.

Greek stuffed peppers with chicken and orzo

Replace the classic rice and tomato sauce with orzo pasta, fresh tomatoes and bright Greek flavors for a delicious and fast dinner! 
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 people
Author Rachel Ballard


For the peppers:

  • 4 red, orange or yellow bell peppers cut in half, ribs and seeds removed
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano if using dried, use 1 teaspoon
  • 1/4 teaspoon salt and pepper

For the filling:

  • 1 cup dry orzo pasta
  • 1 1/2 cups shredded rotisserie chicken
  • 3 tablespoons balsamic vinegar
  • 1/2 cup kalamata olives pitted and sliced
  • 1/2 cup feta cheese crumbled

For the tomatoes:

  • 1 pint cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1/4 cup basil chopped or torn
  • 1/4 teaspoon salt and pepper
  • pinch red pepper flakes optional


  • Preheat the oven to 400 degrees. 
  • Lay the bell peppers, cut side up in a 9x13 or larger baking dish or on a rimmed cookie sheet. Set aside. 
  • In a small bowl, mix the garlic, olive oil, oregano, salt and pepper. Rub the mixture over the inside of each pepper and on the outside if you have enough to go around. 
  • Bake uncovered until starting to get a little soft 20-25 minutes. 
  • While the peppers bake, bring a bot of salted water to a boil. Add the orzo and cook according to package directions for al dente, drain and transfer to a large bowl. 
  • Add the chicken, balsamic vinegar, olives, feta and maybe a couple of tablespoons of olive oil if it seems a little dry. Set aside. 
  • In another medium bowl toss the tomatoes, olive oil, basil. salt, pepper and red pepper flakes if you are using them. Set aside. 
  • When the peppers are done, pile the orzo and chicken mixture in to each pepper. Add tomatoes on top, or on the side and serve warm or at room temperature. 


This recipe adapted from Half Baked Harvest


Calories: 529kcalCarbohydrates: 45gProtein: 22gFat: 28gSaturated Fat: 7gCholesterol: 56mgSodium: 824mgPotassium: 753mgFiber: 5gSugar: 11gVitamin A: 4595IUVitamin C: 179.9mgCalcium: 167mgIron: 3.3mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Main Course
Cuisine Mediterranean
Keyword greek stuffed peppers

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.