dinner · lunch · Greek-inspired
Lemon Dill Chicken, Artichoke & Brown Rice Stuffed Peppers
A lemony stuffed pepper with chicken breast, artichoke heart, and a lemon dill finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb chicken breast, cut into pieces
- 3 cups artichoke heart, drained
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp lemon juice
- 1 tsp dill
- 1 tsp oregano
- 4 bell pepper, halved and seeded
- 3 cups brown rice
Equipment
Baking dish
How to make it
- 1
Heat the oven to 375°F. Mix the chicken breast, artichoke heart, brown rice, olive oil, salt, and lemon juice, dill, oregano.
- 2
Fill the bell pepper halves with the mixture and arrange in a baking dish.
- 3
Bake until the bell pepper is tender and the filling is hot. Cook the chicken breast until the center reaches 165°F.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.