There is something truly irresistible about Greek Stuffed Peppers with Tzatziki Sauce Recipe that makes it one of my all-time favorites to prepare and share. These vibrant bell peppers are filled with a savory blend of ground turkey, fresh veggies, and tangy feta, all infused with classic Mediterranean seasonings. Then, a dollop of cool, creamy tzatziki sauce on top takes the experience to a whole new level, balancing flavors perfectly while adding a refreshing note. Whether you are looking for a wholesome weeknight meal or a dish to impress your guests, this recipe delivers on taste, texture, and that unmistakable Greek charm.
Ingredients You’ll Need
Gathering the right ingredients is half the joy because each one plays a crucial role in bringing the Greek Stuffed Peppers with Tzatziki Sauce Recipe to life. From the crisp bell peppers to the fragrant herbs, you’ll notice how every element contributes to a harmonious mix of flavors and textures that are simply delightful.
- 4 large bell peppers: These act as vibrant edible vessels for the filling, offering a sweet crunch once baked.
- 1 lb ground turkey (or chicken): A lean protein that absorbs seasonings beautifully for a hearty but healthy base.
- 1/2 cup cooked quinoa or rice (optional): Adds bulk and a delightful chew to the filling for extra satisfaction.
- 1/2 cup cherry tomatoes, diced: Juicy bursts of sweetness complement the savory stuffing brilliantly.
- 1/4 cup Kalamata olives, sliced: Their briny sharpness brings authentic Mediterranean flavor notes.
- 1/2 cup crumbled feta cheese: Creamy and tangy, it melts slightly inside the hot filling for richness.
- 1/2 small onion, finely chopped: Provides a delicate sweetness and depth when sautéed.
- 2 cloves garlic, minced: Infuses an aromatic, savory backdrop essential in Greek cooking.
- 1 teaspoon dried oregano: A classic herb that delivers that unmistakable earthy, peppery taste.
- 1 teaspoon ground cumin: Adds warm, slightly nutty undertones to the filling.
- Salt and pepper, to taste: Simple but crucial for balancing and enhancing all flavors.
- 1 tablespoon olive oil: For a light sauté that brings everything together smoothly.
- 1 cup Greek yogurt: The creamy base of our refreshing tzatziki sauce.
- 1 tablespoon grated cucumber, drained: Adds crisp coolness and subtle texture to the sauce.
- 1 tablespoon olive oil (for sauce): Enriches the tzatziki with silky smoothness.
- 1 tablespoon fresh lemon juice: Brightens the sauce with a zesty lift.
- 1 clove garlic, minced (for sauce): Gives the tzatziki a gentle punch without overpowering.
- 1 teaspoon dried dill (or fresh): Infuses a fresh, herbaceous aroma that defines classic tzatziki.
How to Make Greek Stuffed Peppers with Tzatziki Sauce Recipe
Step 1: Prepare the Peppers
Start by heating your oven to 375°F (190°C). Slice off the tops of the bell peppers and carefully remove all the seeds and membranes inside. This empty space is perfect for stuffing, and setting them upright in a baking dish ensures they stay intact and cook evenly. Preparing them like this gets the base ready for the magic that follows.
Step 2: Cook the Filling
Heat olive oil in a large skillet over medium heat, then add the finely chopped onion and minced garlic. Sauté for 2 to 3 minutes until those aromas start to sing and the onion goes translucent. Next, toss in your ground turkey or chicken, seasoning with dried oregano, ground cumin, salt, and pepper. Cook for about 5 to 7 minutes, stirring occasionally till the meat is browned and cooked through. Now, stir in the cooked quinoa or rice, diced cherry tomatoes, Kalamata olives, and crumbled feta cheese. Let these ingredients meld together for a few moments off the heat, blending that medley of fresh and savory flavors.
Step 3: Stuff the Peppers
Fill each hollow pepper with the turkey mixture, pressing down lightly so the filling is packed but not overflowing. Nestle these beautiful stuffed peppers snugly back into your baking dish, then cover them with aluminum foil to keep them moist as they bake.
Step 4: Bake
Pop the baking dish into the oven and bake for 25 to 30 minutes. During this time, the peppers will soften just enough to be tender but still hold their shape, and the filling will heat through perfectly, bringing all those delicious elements together.
Step 5: Make the Tzatziki Sauce
While the peppers are baking, whip up the tzatziki sauce. Combine the Greek yogurt, grated and drained cucumber, olive oil, fresh lemon juice, garlic, dried dill, and a pinch of salt and pepper in a bowl. Stir everything until smooth and creamy. This sauce will add that classic cool freshness which contrasts so wonderfully with the warm, savory peppers.
Step 6: Serve
Once you take the peppers out of the oven, spoon a generous amount of tzatziki sauce on top of each one. The contrast between the hot, flavorful stuffed bell peppers and the cool, creamy tzatziki is absolutely mouthwatering. Serve immediately and enjoy every bite.
How to Serve Greek Stuffed Peppers with Tzatziki Sauce Recipe
Garnishes
Adding garnishes like a sprinkle of fresh chopped parsley or extra crumbled feta can elevate the dish visually and flavor-wise. A light drizzle of olive oil over the finished peppers adds a beautiful sheen and an extra layer of richness. Thin lemon wedges on the side offer a chance for an extra citrusy squeeze for those who want more brightness.
Side Dishes
Greek Stuffed Peppers with Tzatziki Sauce Recipe pairs wonderfully with simple, fresh sides. Think a crisp Greek salad with cucumbers, tomatoes, and olives, or warm pita bread for scooping up the filling and sauce. Roasted potatoes or a light couscous salad also make excellent companions, rounding out the Mediterranean experience.
Creative Ways to Present
For a fun twist, try hollowing out mini bell peppers for bite-sized appetizers at your next gathering. Or place the stuffed peppers on a bed of herbed rice or quinoa, letting the vibrant sauce cascade around for a restaurant-worthy presentation. If you’re feeling festive, sprinkle some edible flowers or paprika on top for a stunning pop of color.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Stuffed Peppers with Tzatziki Sauce Recipe can be kept in an airtight container in the refrigerator for up to 3 days. Keep the peppers and sauce separate if possible to maintain freshness and prevent sogginess. Simply reheat the stuffed peppers and add fresh tzatziki before serving.
Freezing
This dish freezes beautifully. Wrap the stuffed peppers individually in plastic wrap or foil, then place them in a freezer-safe container or bag. They will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat the stuffed peppers gently in a 350°F (175°C) oven for about 15 minutes until warmed through. Avoid microwave reheating if possible, as the peppers can get watery. Always add fresh tzatziki sauce after reheating for the best flavor and texture.
FAQs
Can I use ground beef instead of turkey?
Absolutely! Ground beef can be used as a substitute, giving the filling a richer flavor. Just be mindful of the fat content to avoid extra grease.
Is it necessary to add quinoa or rice?
No, the dish is delicious without them, but including quinoa or rice adds extra texture and makes the filling more filling and nutritious.
How do I keep the bell peppers from getting soggy?
Removing the seeds thoroughly and roasting them covered with foil helps maintain structure while keeping them tender but not soggy.
Can I prepare the filling in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. Just stuff the peppers and bake when ready.
What if I don’t have dill for the tzatziki sauce?
Fresh or dried dill is traditional, but you can also use mint or parsley for an interesting twist on the sauce’s flavor.
Final Thoughts
Making Greek Stuffed Peppers with Tzatziki Sauce Recipe is like inviting a little sunshine into your kitchen. The vibrant colors, the blend of warm spices with fresh herbs, and the final cooling touch of tzatziki create an unforgettable taste adventure. I hope you give this recipe a try soon because it’s a beautiful way to enjoy wholesome ingredients in a fun, satisfying, and utterly delicious way.
Print
Greek Stuffed Peppers with Tzatziki Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
Delicious and healthy Greek Stuffed Peppers filled with a savory ground turkey mixture, quinoa, vegetables, and feta cheese, baked to perfection and served with a refreshing homemade tzatziki sauce. This meal is a perfect balance of protein, veggies, and Mediterranean flavors, easy to prepare and ideal for a wholesome dinner.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 lb ground turkey (or ground chicken)
- 1/2 cup cooked quinoa or rice (optional, for added bulk)
- 1/2 cup cherry tomatoes, diced
- 1/4 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 tablespoon cucumber, grated and excess moisture squeezed out
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried dill (or fresh dill if preferred)
- Salt and pepper, to taste
Instructions
- Prepare the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish and set aside.
- Cook the filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2–3 minutes until softened. Add ground turkey (or chicken) to the skillet, season with oregano, cumin, salt, and pepper. Cook until browned and fully cooked through, about 5–7 minutes. Stir in the cooked quinoa or rice, diced tomatoes, olives, and feta cheese. Mix well and remove from heat.
- Stuff the peppers: Spoon the turkey mixture into the prepared bell peppers, pressing it down gently to pack the filling in. Place the stuffed peppers into the baking dish and cover with aluminum foil.
- Bake: Bake for 25–30 minutes, or until the peppers are tender and the filling is heated through.
- Make the tzatziki sauce: While the peppers are baking, prepare the tzatziki sauce. In a bowl, mix together Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper. Stir until smooth and well combined.
- Serve: Once the peppers are cooked, remove from the oven and top each stuffed pepper with a generous spoonful of tzatziki sauce. Serve warm and enjoy!
Notes
- You can substitute ground turkey with ground chicken or lean beef depending on preference.
- Quinoa or rice is optional but adds extra bulk and fiber to the filling.
- Make sure to squeeze out excess water from the grated cucumber to keep the tzatziki sauce from becoming too watery.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian option, substitute ground meat with cooked lentils or crumbled paneer.
