Greek Freak Chicken & Cheese Stuffed Peppers

Directions

1. Preheat the oven to 400°F. Lightly coat both sides of the pepper halves with neutral oil and season the interiors with a small pinch of kosher salt. Arrange cut-side up on a rimmed baking sheet. Roast for approximately 5 minutes, just until the peppers begin to soften while still holding their shape. Remove from the oven and allow to cool while preparing the filling.

2. Finely dice the chicken thighs into approximately ⅛- to ¼-inch pieces. Transfer to a bowl and toss thoroughly with the Greek Freak seasoning until evenly coated. Set aside.

3. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add the diced onion and sliced garlic. Cook for approximately 5–6 minutes, stirring frequently, until softened and beginning to develop golden-brown caramelized edges. Transfer the onion and garlic from the skillet and set aside.

4. Return the skillet to medium-high heat. Add the seasoned chicken and spread it into an even layer. Cook for approximately 6–8 minutes, stirring and turning as necessary, until browned in spots and cooked through to 165°F. Because the chicken is diced small, allow it to sit against the hot skillet periodically rather than constantly stirring. That contact creates browning instead of simply steaming the meat.

5. Return the caramelized onion and garlic to the skillet. Cook with the chicken for another 1–2 minutes. Turn off the heat. Add the feta and gently fold everything together. The residual heat should soften the feta slightly while leaving distinct creamy, salty pieces throughout the filling.

6. Divide the chicken mixture evenly among the six pepper halves, packing the filling generously without crushing the peppers. Return the stuffed peppers to the baking sheet. Top each one with shredded mozzarella. Use ½ cup for a lighter cheese layer or push toward the full 1 cup if you want a more aggressively cheesy, bubbly finish.

7. Return the peppers to the 400°F oven. Bake for 5–10 minutes, until the filling is hot and the mozzarella is fully melted, bubbling, and beginning to turn golden brown. For additional color, broil for the final 1–2 minutes, watching closely. Serve hot.