If you’re looking for a vibrant and hearty dish that bursts with the fresh flavors of the Mediterranean, this Greek Stuffed Peppers with Tzatziki Sauce Recipe is exactly what you need. It combines sweet, tender bell peppers with a savory, seasoned filling of ground turkey, juicy tomatoes, tangy Kalamata olives, and creamy feta cheese, all perfectly complemented by a cool and refreshing homemade tzatziki sauce. Whether you’re craving a satisfying weeknight dinner or want to impress friends with an authentic taste of Greece, this recipe brings warmth, color, and bold taste to your table with every single bite.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients. Each one plays a role in delivering layers of flavor, delightful textures, and stunning colors that make the dish so irresistible. From the fresh bell peppers to the aromatic herbs, everything works harmoniously.
- 4 large bell peppers: The colorful shells that hold all the delicious filling and get tender and sweet when baked.
- 1 lb ground turkey (or chicken): A lean protein base that absorbs the herbs and spices beautifully.
- 1/2 cup cooked quinoa or rice (optional): Adds bulk and a lovely bite to the filling while soaking up juices.
- 1/2 cup cherry tomatoes, diced: Juicy bursts of freshness that brighten the savory filling.
- 1/4 cup Kalamata olives, sliced: Salty and briny notes that give the dish authentic Greek flair.
- 1/2 cup crumbled feta cheese: Creamy and tangy, it melts slightly inside the filling for richness.
- 1/2 small onion, finely chopped: Adds sweetness and depth once sautéed.
- 2 cloves garlic, minced: Essential for that fragrant, aromatic punch.
- 1 teaspoon dried oregano: Classic Greek herb that elevates every bite.
- 1 teaspoon ground cumin: Adds warmth and earthiness to the filling.
- Salt and pepper, to taste: To balance and enhance all the flavors.
- 1 tablespoon olive oil: Used for sautéing and adds that silky, fruity richness.
- 1 cup Greek yogurt: The creamy base for the refreshing tzatziki sauce.
- 1 tablespoon cucumber, grated and drained: Provides cooling crunch for the sauce.
- 1 tablespoon olive oil (for sauce): Adds smoothness and enhances flavor.
- 1 tablespoon fresh lemon juice: Adds bright acidity to cut through richness.
- 1 clove garlic, minced: A little extra kick in the sauce.
- 1 teaspoon dried dill (or fresh): Gives the tzatziki that signature herbaceous note.
How to Make Greek Stuffed Peppers with Tzatziki Sauce Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Slice the tops off your bell peppers and carefully remove the seeds and membranes—these are what can make peppers bitter if left inside. Place the hollowed peppers upright in a baking dish. This simple prep step sets the stage for the vibrant stuffed peppers to come.
Step 2: Cook the Filling
In a large skillet, heat the olive oil over medium heat. Toss in your finely chopped onion and garlic, sautéing until they are soft and fragrant, about 2 to 3 minutes. Then add the ground turkey, seasoning generously with dried oregano, cumin, salt, and pepper. Cook until the meat is fully browned, about 5 to 7 minutes. Now stir in your cooked quinoa or rice, juicy diced cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese. Mix everything until evenly combined and remove from heat. This filling is bursting with layers of flavor you’re going to love.
Step 3: Stuff the Peppers
It’s time to bring it all together! Spoon the savory turkey mixture into each prepared bell pepper, pressing the filling gently to pack it in snugly. Nestle the stuffed peppers back into the baking dish. To keep them moist while baking, cover the dish tightly with aluminum foil.
Step 4: Bake
Pop those peppers into the oven and bake for 25 to 30 minutes. During this time, the peppers become tender but still hold their shape, and the filling warms through, allowing all the flavors to meld beautifully.
Step 5: Make the Tzatziki Sauce
While the peppers are baking, it’s the perfect moment to whip up the refreshing tzatziki sauce. In a bowl, combine Greek yogurt, grated and drained cucumber, olive oil, fresh lemon juice, minced garlic, dried or fresh dill, and a pinch of salt and pepper. Stir it all together until smooth and creamy. This sauce will be your cooling, tangy companion to the warm and savory stuffed peppers.
Step 6: Serve with Love
Once the peppers come out of the oven, top each one generously with the homemade tzatziki sauce. Serve them warm, and get ready for compliments—the perfect union of flavors in this Greek Stuffed Peppers with Tzatziki Sauce Recipe is truly unforgettable.
How to Serve Greek Stuffed Peppers with Tzatziki Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or dill adds a vibrant pop of green and fresh aroma that complements the dish’s bright Mediterranean flavors. A light drizzle of extra virgin olive oil can also bring extra richness and sheen to your presentation.
Side Dishes
For a well-rounded meal, serve these stuffed peppers alongside a crisp Greek salad loaded with cucumbers, tomatoes, and red onions. Warm pita bread or crusty artisan bread is perfect for dipping into the extra tzatziki sauce. If you want to add more substance, a simple lemon-herb roasted potato or grain salad would pair wonderfully.
Creative Ways to Present
Consider serving each stuffed pepper on a bed of lightly dressed baby greens or arugula for a restaurant-style plating. You could also scoop the filling out and create stuffed pepper “boats” on individual plates with the pepper tops as a colorful garnish. Either way, the bright colors and enticing textures will wow anyone lucky enough to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Stuffed Peppers with Tzatziki Sauce Recipe dishes can be refrigerated in an airtight container for up to 3 days. To prevent sogginess, store the sauce separately and add it fresh just before serving again.
Freezing
You can freeze the stuffed peppers without sauce for up to 2 months. Wrap each pepper tightly in plastic wrap and then foil or place them in a freezer-safe container. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat frozen or refrigerated stuffed peppers in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Microwave reheating also works but may soften the peppers more. Add fresh tzatziki sauce right before serving to keep that creamy coolness intact.
FAQs
Can I use other types of meat instead of ground turkey?
Absolutely! Ground chicken works just as well, and for more richness, ground beef or lamb will make the dish heartier and more traditional. Just adjust cooking times if needed.
What if I don’t have quinoa or rice on hand?
The quinoa or rice is optional and just adds extra texture and bulk. You can completely omit it for a low-carb version, or substitute with couscous or bulgur for different regional flavors.
How can I make the tzatziki sauce dairy-free?
You can swap the Greek yogurt for a dairy-free coconut or almond yogurt alternative, though the flavor will be slightly different. Adding fresh cucumber and lemon juice still keeps a fresh, tangy element.
Are bell peppers the only vegetables I can stuff?
Not at all! You can use other veggies like zucchini, tomatoes, or eggplants, especially if you want more variety or smaller portions. Adjust baking times accordingly.
Can I prepare this dish in advance for a party?
Yes, this Greek Stuffed Peppers with Tzatziki Sauce Recipe is perfect for make-ahead meals. Assemble the stuffed peppers a few hours before baking and refrigerate, then bake just before serving. Prepare the tzatziki sauce fresh on the day for best flavor.
Final Thoughts
This Greek Stuffed Peppers with Tzatziki Sauce Recipe is such a treasure for anyone who loves vibrant, comforting Mediterranean food. From the tender, flavorful peppers to the creamy, herbaceous tzatziki, every bite feels like a warm hug from a good friend. I can’t wait for you to give it a try and make it a beloved part of your cooking repertoire!
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 Dish
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Description
These Greek Stuffed Peppers with Tzatziki Sauce are a flavorful and wholesome meal combining juicy bell peppers filled with a savory turkey, quinoa, and vegetable mixture, topped with tangy feta cheese, and complemented by a refreshing homemade tzatziki sauce. Perfect for a nutritious and satisfying dinner that brings Mediterranean flavors to your table.
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 upright 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 minced garlic, sautéing for 2–3 minutes until softened and fragrant. Add the ground turkey or chicken to the skillet, then season with dried oregano, ground cumin, salt, and pepper. Cook the meat until browned and fully cooked, about 5–7 minutes. Stir in the cooked quinoa or rice, diced cherry tomatoes, Kalamata olives, and crumbled feta cheese. Mix everything well and remove from heat.
- Stuff the peppers: Spoon the turkey and quinoa mixture into each prepared bell pepper, gently pressing down to pack the filling firmly. Arrange the stuffed peppers in the baking dish and cover the dish tightly with aluminum foil to retain moisture during baking.
- Bake: Place the covered baking dish in the preheated oven and bake for 25–30 minutes, or until the peppers are tender and the filling is heated through.
- Make the tzatziki sauce: While the peppers bake, prepare the tzatziki by combining Greek yogurt, grated cucumber (with excess moisture squeezed out), olive oil, fresh lemon juice, minced garlic, dried or fresh dill, and salt and pepper to taste. Stir well until smooth and fully incorporated.
- Serve: Remove the baked stuffed peppers from the oven. Top each pepper generously with the prepared tzatziki sauce. Serve warm and enjoy a delicious Mediterranean-inspired meal.
Notes
- You can substitute ground chicken for ground turkey if preferred.
- For a vegetarian version, replace ground meat with lentils or chopped mushrooms.
- Cooked quinoa or rice is optional but adds nice texture and bulk to the filling.
- Make sure to squeeze out excess moisture from the cucumber to keep the tzatziki creamy and prevent it from becoming watery.
- Leftover stuffed peppers make great next-day lunches and can be refrigerated for up to 3 days.
