Greek Chicken Stuffed Peppers

1. Turn broiler on high at 500°F.Rinse and drain rice in a fine mesh sieve.
Add rice to a small pot with 1¼ cups salted water and bring to a boil.
Reduce heat to low and cover with a lid.
Cook for 1215 minutes, or until grains are tender.

2. Cut bell peppers in half and remove stem and seeds. Line a baking sheet with foil and add peppers, skin-side down. Broil on centre rack for 1012 minutes, until slightly softened and golden. Monitor closely to prevent burning.

3. Pick and chop dill leaves. Zest and cut lemon in half. – In a small bowl, combine greek yogurt, 1/4 cup water, half of the dill and the following to taste: half of the lemon juice, salt and pepper. Add 1 tbsp. water at a time until desired consistency is reached.

4. Drain ground chicken (or customized protein). Heat 1 tbsp. oil in a large non-stick skillet over medium. Once hot, add chicken (or customized protein) and onion. Season well with salt and pepper and cook for 34 minutes, using a wooden spoon to break apart. Add 1/4 cup water, tomato blend, olives and red pepper flakes to taste and cook for 12 minutes, or until chicken reaches an internal temperature of 165°F.

5. Spoon filling into peppers and sprinkle crumbled feta over top. Transfer stuffed peppers to oven. Broil on centre rack for 68 minutes until feta is golden. Monitor closely to prevent burning.

6. Once rice is cooked, add remaining lemon juice and lemon zest to taste. Divide rice onto serving plates and top with peppers. Drizzle with dill sauce and garnish with remaining dill. Enjoy!