Greek Stuffed Peppers with Tzatziki Sauce Recipe
Imagine walking into a kitchen filled with the aromas of roasted peppers, savory spices, and the unmistakable freshness of tangy yogurt and dill. That’s exactly what you’ll experience with these Greek Stuffed Peppers with Tzatziki Sauce. Vibrant bell peppers are packed with a hearty mixture of ground lamb, quinoa, Mediterranean herbs, briny olives, and creamy feta, then finished with a generous helping of cool, garlicky tzatziki. It’s hearty enough for a weeknight dinner, impressive enough for guests, and a celebration of classic Greek flavor in every bite.
Ingredients You’ll Need
Every ingredient here has a job to do, whether it’s lending Mediterranean fragrance, color, or luscious texture. Even the simplest elements help create layers of savory depth, and with just a bit of prep, you’re on your way to Greek Stuffed Peppers with Tzatziki Sauce that’ll wow both your palate and your dinner table.
- Bell peppers: These are your edible vessels; choose red, yellow, or green for a pop of color and subtle sweetness.
- Olive oil: For sautéeing and a touch of classic, fruity richness in both filling and sauce.
- Red onion: Adds a mild sweetness and vibrant hue once softened.
- Garlic: Essential for its pungent aroma, grounding both the filling and the tzatziki.
- Cooked quinoa or rice: Offers a nutritious, satisfying texture that soaks up all those savory juices.
- Ground lamb or turkey: Brings robust, meaty flavor; lamb is more traditional, but turkey keeps it lighter.
- Dried oregano: A whisper of sun-drenched Greek hillsides in every bite.
- Ground cumin: Earthy and warm, it deepens the filling’s savoriness.
- Cinnamon: Just a pinch for a subtle warmth that surprises and delights.
- Salt & black pepper: Fundamentals for seasoning and balance.
- Fresh parsley: Bright and green for freshness and color.
- Feta cheese: Salty, tangy crumbles for creaminess and Mediterranean zing.
- Cherry tomatoes: Juicy bursts of sweetness in the filling.
- Kalamata olives (optional): Adds briny complexity and savory depth.
- Greek yogurt: The creamy, tangy backbone of your tzatziki sauce.
- Cucumber: Grated and squeezed for crisp, cooling bite.
- Lemon juice: A zesty lift that brightens the sauce.
- Fresh dill: Delivers that unmistakable, herbaceous Greek profile.
- Extra pinch of salt: One last touch to perfect your tzatziki.
How to Make Greek Stuffed Peppers with Tzatziki Sauce
Step 1: Prep the Peppers
Begin by cutting the tops off your bell peppers and removing all seeds and membranes. If the peppers won’t stand upright, just trim a tiny bit off the bottoms (careful not to puncture through!). Arrange your peppers in a baking dish—their gorgeous colors will naturally make your Greek Stuffed Peppers with Tzatziki Sauce look like edible jewels.
Step 2: Make the Filling
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 3–4 minutes, stirring until it softens and just starts to sweeten. Next, toss in the garlic for another minute. Now, add ground lamb or turkey, breaking it up as it cooks. When it’s nicely browned (about 6–8 minutes), stir in cooked quinoa or rice, oregano, cumin, cinnamon, salt, pepper, parsley, cherry tomatoes, and olives if using. Take a moment to savor all those comforting, fragrant layers coming together! After 2–3 minutes, remove from the heat and fold in the crumbled feta for a creamy, tangy finish.
Step 3: Stuff and Bake
Using a spoon, fill each bell pepper generously with the savory, herby mixture. Set them upright in your baking dish, nestling them close so they support each other while baking. Cover tightly with foil and bake at 375°F (190°C) for 30–35 minutes, until the peppers yield easily to a fork but still hold their shape. The filling will be piping hot and incredibly aromatic.
Step 4: Whip Up the Tzatziki Sauce
While the peppers bake, make the tzatziki. In a bowl, combine Greek yogurt, grated (and well-drained) cucumber, olive oil, lemon juice, minced garlic, chopped dill, and a judicious pinch of salt. Stir everything together until the sauce is creamy, cool, and flecked with green. Letting it sit for a few minutes enhances the flavor—this sauce is the cooling contrast that makes Greek Stuffed Peppers with Tzatziki Sauce truly shine.
Step 5: Serve It Up
Once the peppers are tender and your kitchen is fragrant, plate them up hot with a generous dollop (or side) of homemade tzatziki sauce. The creamy, herby sauce tempers the spices and rounds out every bite.
How to Serve Greek Stuffed Peppers with Tzatziki Sauce
Garnishes
For that picture-perfect presentation, sprinkle the tops of your Greek Stuffed Peppers with Tzatziki Sauce with fresh chopped parsley, extra feta crumbles, or a swirl of olive oil. A scattering of sliced cherry tomatoes or a few dill fronds also adds a fresh, inviting touch.
Side Dishes
While these stuffed peppers are hearty enough on their own, they truly shine alongside a simple Greek salad, lemony roasted potatoes, or warm pita triangles. Pair with a crisp white wine or sparkling water with a twist of lemon for a full Mediterranean experience.
Creative Ways to Present
Try slicing the peppers in half before filling for a fun open-faced version, or use a medley of colorful bell peppers for a festive vibe. For parties, mini sweet peppers make charming individual appetizers—just reduce baking time. Stand them upright in a baking dish for a striking centerpiece of Greek Stuffed Peppers with Tzatziki Sauce at your next gathering.
Make Ahead and Storage
Storing Leftovers
Any leftover Greek Stuffed Peppers with Tzatziki Sauce should be cooled to room temperature before being transferred to an airtight container. Store in the refrigerator for up to 3 days, keeping the tzatziki separate to maintain its freshness.
Freezing
The stuffed peppers (without tzatziki) freeze beautifully. Let them cool completely, then wrap individually and freeze in a single layer. They’ll keep their flavor for up to 2 months. Simply thaw in the fridge overnight for best results.
Reheating
Reheat peppers in the oven at 350°F (175°C), covered, until hot throughout—about 15–20 minutes. The filling remains moist, while the peppers stay tender. Warm the tzatziki gently if preferred, or serve it chilled for a refreshing contrast.
FAQs
Can I make Greek Stuffed Peppers with Tzatziki Sauce vegetarian?
Absolutely! Swap the ground meat for hearty lentils, chickpeas, or a combo of mushrooms and walnuts for a delicious vegetarian (or even vegan) version packed with protein and flavor.
Can I use brown rice instead of quinoa or white rice?
Yes, brown rice works fabulously well. It adds a slight nuttiness and extra fiber, making these Greek Stuffed Peppers with Tzatziki Sauce even more satisfying and hearty.
Is it okay to use bottled lemon juice in the tzatziki?
Fresh lemon juice is always best for the brightest, cleanest flavor, but if you’re in a pinch, bottled lemon juice will work—just use a little less and taste as you go.
Do I need to cook the bell peppers before stuffing them?
No pre-cooking needed! Baking the stuffed peppers covered ensures they become perfectly tender without getting mushy, making each bite of Greek Stuffed Peppers with Tzatziki Sauce utterly delicious.
What’s the best way to keep the tzatziki from getting watery?
Always squeeze as much moisture as possible from the grated cucumber before mixing it into the yogurt. This keeps your tzatziki sauce thick, creamy, and ready to crown your Greek Stuffed Peppers with Tzatziki Sauce.
Final Thoughts
If you’re craving something comforting, colorful, and bursting with Mediterranean flavor, do yourself a favor and make these Greek Stuffed Peppers with Tzatziki Sauce. You’ll fall in love with their blend of heartiness and refreshing zing, and they’re sure to become a repeat favorite at your table. Give them a try—you won’t regret it!
Print
Greek Stuffed Peppers with Tzatziki Sauce Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Greek Stuffed Peppers with Tzatziki Sauce are a flavorful and satisfying meal. The peppers are filled with a delicious mixture of ground lamb (or turkey), quinoa, spices, and feta cheese, then baked to perfection. Served with a creamy tzatziki sauce, this dish is a perfect blend of Mediterranean flavors.
Ingredients
Main Ingredients:
- 4 large bell peppers (red, yellow, or green)
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked quinoa or rice
- 1 pound ground lamb or ground turkey
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, chopped (optional)
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill
- Salt to taste
Instructions
- Preheat oven and prepare filling: Preheat oven to 375°F (190°C). Cook onion, garlic, and meat until browned. Add cooked quinoa or rice, spices, parsley, tomatoes, and olives. Fill peppers with mixture.
- Bake stuffed peppers: Place stuffed peppers in a baking dish, cover with foil, and bake for 30–35 minutes until peppers are tender.
- Make Tzatziki sauce: Mix yogurt, cucumber, olive oil, lemon juice, garlic, dill, and salt until smooth.
- Serve: Serve stuffed peppers hot with tzatziki sauce on top or on the side.
Notes
- You can substitute ground lamb with beef or turkey.
- Add red pepper flakes for extra heat.
- Prepare tzatziki sauce ahead for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed pepper with sauce
- Calories: 410
- Sugar: 6g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg
