Preheat your oven to 350℉. While it's heating up, cook the rice according to package instructions.

Slice each bell pepper horizontally from top to bottom. Discard any stems and seeds before laying them cut side up in a baking dish.

Heat olive oil in a large skillet over medium heat. Add ground chicken along with salt and pepper. Cook until it’s no longer pink.

Stir in Italian seasoning along with diced red onion, minced garlic, and zucchini. Cook for two minutes.

In a large bowl, mix together the cooked rice, chicken mixture, cherry tomatoes, kalamata olives, half of the feta cheese, and fresh dill.

Stuff each prepared pepper with the mixture. Top with additional feta cheese and dill. Pour half a cup of water into the baking dish and cover with foil.

Once done baking, squeeze fresh lemon juice over each pepper before serving.