1 lb. boneless skinless chicken thighs or breasts, in ¼ -inch cubes

1 pint grape tomatoes, halved

2 cups cooked brown rice

2 Tablespoons all-purpose flour

2 Tablespoons Pompeian Organic Red Wine Vinegar

2 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil

2 teaspoons lemon juice

2 teaspoons dried oregano

1 teaspoon salt

½ teaspoon garlic powder

¼ teaspoon black pepper

⅛ teaspoon sugar

4 bell peppers

1 cup crumbled feta cheese, divided


  1. In a large bowl mix the chicken, tomatoes, cooked rice, and flour.
  2. In a medium bowl whisk together Pompeian Organic Red Wine VinegarPompeian Organic Robust Extra Virgin Olive Oil, lemon juice, oregano, salt, garlic powder, black pepper, and sugar.
  3. Add vinegar mixture and ½ cup of the feta to the chicken and stir.
  4. Cut bell peppers in half through the stem and remove seeds and pith.
  5. Arrange peppers in baking dish. Fill with chicken mixture.
  6. Bake until chicken is cooked through to at least 165F (use an instant-read thermometer to check), 35-40 minutes.
  7. Top with remaining feta and serve.