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
Scale
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.
