If you’re dreaming of a cozy Mediterranean getaway but only have time to make dinner… this one’s for you. These Greek Stuffed Peppers with Tzatziki Sauce are bursting with savory goodness—juicy ground meat, warm spices, tender rice, and a sprinkle of feta, all tucked inside sweet, roasted bell peppers. And that tzatziki? Ohhh, it’s creamy, garlicky, and the perfect cool contrast to all those warm, comforting flavors. Trust me, you’re going to fall in love at first bite.
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Whether you’re trying something new or looking for a fresh twist on stuffed peppers, this recipe brings a little sunshine to your table with every forkful. Ready to take your taste buds on a trip to Greece?
Why You’ll Love Greek Stuffed Peppers with Tzatziki Sauce
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Greek Stuffed Peppers with Tzatziki Sauce
Here’s what makes these stuffed peppers truly unforgettable:
Bell Peppers: Vibrant and sweet, these act as your flavorful edible bowl. Choose red, yellow, or orange for a pop of color and sweetness.
Ground Lamb or Beef: Adds rich, savory depth. Lamb brings classic Greek flair, but ground beef works beautifully, too.
Cooked Rice: The hearty filler that soaks up all those savory juices. Leftover rice works great here!
Red Onion: Brings a hint of sharpness and crunch that complements the tender filling.
Garlic: Because what’s a Mediterranean dish without it? Adds bold aromatic flavor to the stuffing and the tzatziki.
Feta Cheese: Tangy, salty, and creamy—adds a punch of Greek flavor.
Fresh Herbs (Parsley, Dill, Oregano): A must for that authentic flavor. Bright, fresh, and oh-so-Greek.
Tzatziki Sauce: Cool, creamy, and garlicky with a refreshing cucumber twist. The perfect contrast to the warm, savory filling.
Olive Oil: Adds richness and helps everything roast to golden perfection.
Lemon Juice: A splash of brightness that ties it all together.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 375°F (190°C). This ensures even roasting and helps bring out the peppers’ natural sweetness.
Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes inside. Place them upright in a baking dish.
Cook the Filling: In a skillet, heat olive oil over medium heat. Add chopped red onion and garlic, sautéing until soft and fragrant. Add ground meat and cook until browned. Stir in cooked rice, herbs, and crumbled feta. Season with salt, pepper, and a squeeze of lemon juice.
Stuff the Peppers: Spoon the filling into each bell pepper, packing it in gently but firmly. Drizzle a little olive oil over the top.
Bake to Perfection: Cover the dish with foil and bake for about 30–35 minutes. Remove foil and bake for another 10 minutes, until the tops are golden and the peppers are tender.
Make the Tzatziki Sauce: While the peppers bake, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and a drizzle of olive oil in a bowl. Chill in the fridge until ready to serve.
Serve and Enjoy: Plate the warm stuffed peppers with a generous dollop of cool tzatziki sauce on top or on the side. Garnish with extra herbs and a sprinkle of feta if you like.
Nutrition Facts
Servings: 4
Calories per serving: 420
Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
How to Serve Greek Stuffed Peppers with Tzatziki Sauce
Fresh Salads: Serve alongside a classic Greek salad with cucumbers, tomatoes, olives, and more feta.
Crusty Bread: Warm pita or crusty bread is perfect for scooping up any extra tzatziki.
Creamy Accompaniments: Add hummus or baba ganoush for a Mediterranean mezze-style dinner.
Vegetable Sides: Roasted zucchini, eggplant, or grilled asparagus make a colorful, healthy addition.
As a Standalone: Honestly, these stuffed peppers hold their own. Garnish with a few fresh herbs and dig in!
Additional Tips
Prep Ahead: Stuff the peppers and refrigerate up to 24 hours in advance. Pop them in the oven when you’re ready!
Spice It Up: Add a pinch of red pepper flakes or harissa to the filling for a little heat.
Dietary Adjustments: Use cauliflower rice to make it low-carb, or swap lamb for lentils to make it vegetarian.
Storage Tips: Store leftovers in an airtight container for up to 4 days. They reheat beautifully in the oven or microwave.
Double the Batch: These freeze well—just wrap tightly and freeze for up to 2 months. Thaw and reheat when needed.
FAQ Section
Q1: Can I substitute ground lamb with another protein?
A1: Absolutely! Ground beef, turkey, or even a plant-based alternative works just as well.
Q2: Can I make this ahead of time?
A2: Yes, you can prep and stuff the peppers a day ahead. Just bake them when you’re ready to serve.
Q3: How do I store leftovers?
A3: Keep them in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Totally! Freeze them individually or in batches, wrapped tightly. Thaw overnight before reheating.
Q5: What’s the best way to reheat this dish?
A5: Reheat in a 350°F oven for 15–20 minutes, or microwave in 1-minute intervals until heated through.
Q6: Can I make it vegetarian?
A6: Yes! Replace the meat with lentils, chickpeas, or quinoa for a delicious vegetarian version.
Q7: What kind of yogurt is best for tzatziki?
A7: Greek yogurt is ideal—it’s thick, tangy, and creamy.
Q8: How do I keep the peppers from getting too soft?
A8: Don’t overbake. Check them around the 30-minute mark to keep them tender but still holding their shape.
Q9: Can I use brown rice instead of white?
A9: Yes, just make sure it’s cooked beforehand since it takes longer to soften.
Q10: What can I serve alongside this to make it a full meal?
A10: A crisp salad, warm pita, or even roasted potatoes make it a complete, hearty dinner.
Conclusion
These Greek Stuffed Peppers with Tzatziki Sauce are the kind of meal that makes you feel like you’re dining under the sun-dappled sky of a little taverna by the sea. They’re comforting, flavorful, and oh-so-satisfying. Whether you’re cooking for loved ones or treating yourself to something special, this recipe brings big flavor with a touch of Greek charm. Try it once, and it’ll become a regular in your dinner rotation—promise!
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Greek Stuffed Peppers with Tzatziki Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Description
These Greek Stuffed Peppers with Tzatziki Sauce are a Mediterranean-inspired dish bursting with flavors. Ground turkey, quinoa, fresh veggies, and feta cheese are stuffed inside vibrant red peppers, making for a healthy, satisfying meal. The homemade tzatziki sauce adds the perfect creamy touch. This is a must-try dinner for anyone looking to enjoy Mediterranean diet recipes packed with protein and fresh ingredients.
Ingredients
For the Tzatziki Sauce
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1/2 cup plain Greek yogurt
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1/4 cup cucumber, shredded (water squeezed out)
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1/2 teaspoon kosher salt
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2 teaspoons olive oil
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2 teaspoons lemon juice
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2 teaspoons dried dill
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2 garlic cloves, minced
For the Peppers
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6 red bell peppers, tops cut off and seeds removed, cut in half
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1 pound ground turkey
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3 garlic cloves, minced
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1/4 cup red onion, minced
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2 tablespoons fresh oregano, roughly chopped
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1 roma tomato, chopped
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1/2 cup zucchini, chopped
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1 cup cooked quinoa
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1 teaspoon kosher salt
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1/4 cup fat-free feta cheese, crumbled
Instructions
For the Tzatziki Sauce:
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In a bowl, combine all tzatziki sauce ingredients and mix well. Set aside for at least 10 minutes to allow the flavors to meld.
For the Peppers:
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Preheat oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick spray and place the halved peppers in the dish.
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Heat a large skillet over medium heat. Add ground turkey and cook, breaking it into small pieces, for about 3 minutes.
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Add garlic and onion to the skillet and continue to cook until the turkey is browned and the onions are soft.
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Drain excess liquid and stir in oregano, tomato, zucchini, quinoa, and salt. Mix well.
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Spoon the turkey mixture into the pepper halves and bake for 25 minutes.
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Add crumbled feta cheese on top of the stuffed peppers and bake for an additional 10 minutes.
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Drizzle with homemade tzatziki sauce and serve.
Notes
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These stuffed peppers can be made ahead of time and stored in the fridge for up to 3 days.
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For added flavor, sprinkle with extra herbs or a squeeze of lemon juice before serving.
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Use ground chicken or beef as an alternative to turkey for a different flavor.
Nutrition
- Serving Size: 1 pepper
- Calories: 300
- Sugar: 6g
- Sodium: 550mg
- Fat: 14
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg