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Greek Stuffed Peppers

  • November 10, 2015

So who didn’t grow up eating stuffed peppers? This is definitely a dish I can remember eating often as a child. I have taken a simple old fashioned recipe and given it a slightly different flavour base.


I’m a huge fan of feta! There’s something so satisfying about that dense briny cheese that always gets me. I would absolutely suggest using a good quality barrel aged sheep or goat’s feta if possible. The flavour and texture is so far superior to your packaged grocery store brand.


If you want to switch up this recipe feel free to add a different grain such as quinoa or bulgur.

This dish is so simple and quick that you could put it together the night before and bake it when you arrive home from work. It could even be made up to this point and frozen for future quick meals!


Happy Cravings!

Find more recipes like this at nancyscravings.com


  • 1 pound Blue Goose Pure Foods Organic Ground Chicken,
  • 1lb box fresh baby spinach, cooked (keep all moisture)
  • 1 small onion, minced (about 1 cup)
  • ¾ cup rice
  • 1 egg, lightly beaten
  • ½ tablespoon dried dill
  • ½ tablespoon oregano
  • ¼ cup chopped Kalamata olives
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 6 mixed colour peppers, top sliced with stem intact, cores and ribs removed (reserve lids)
  • 1 24oz jar passata
  • ½ cup white wine
  • ½ cup crumbled feta cheese


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl combine the chicken, spinach, onion, rice, egg, dill, oregano, olives, salt and a few grinds of pepper. Mix thoroughly until combined.
  3. Place the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Mix tomato sauce and wine together and pour over the peppers; sprinkle with the feta cheese. Place pepper tops back on. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.