If you are searching for a vibrant, flavorful dish that feels like a warm hug from the Mediterranean, the Greek Stuffed Peppers with Tzatziki Sauce Recipe is exactly what your kitchen needs. This recipe combines tender bell peppers stuffed with a savory blend of ground turkey, fresh vegetables, and quinoa, crowned with creamy, herbaceous tzatziki sauce. It’s a perfect balance of textures and flavors that brings a little Greek sunshine to your dinner table. Whether you’re looking for a wholesome weeknight meal or a dish to impress guests, these stuffed peppers deliver every time.
Ingredients You’ll Need
This Greek Stuffed Peppers with Tzatziki Sauce Recipe uses simple, wholesome ingredients that each play an essential role in crafting a delicious, balanced dish. From the creamy tang of Greek yogurt to the fragrant herbs and fresh veggies, every bite is full of color and character.
- Greek yogurt: The base of your tzatziki sauce, providing creamy tang and richness.
- Cucumber: Adds crisp freshness to the tzatziki, shredded and water squeezed out for the best texture.
- Kosher salt: Essential for seasoning both the sauce and stuffing, enhancing all flavors.
- Olive oil: Brings a silky smooth mouthfeel and a hint of fruity Mediterranean aroma.
- Lemon juice: Delivers bright acidity to balance the creamy and savory elements.
- Dry dill: Offers a classic Greek herbaceous note, key to authentic tzatziki flavor.
- Garlic cloves: Minced finely, giving both the stuffed peppers and sauce a fragrant punch.
- Red bell peppers: The star vessel, cut in half and seeded, colorful and sweet.
- Ground turkey: Lean and hearty, the protein base that keeps this dish light but satisfying.
- Red onion: Adds subtle sweetness and crunch when minced.
- Fresh oregano: Chopped roughly, imparting earthy, aromatic depth to the filling.
- Roma tomato: Brings juicy freshness and a mild sweetness.
- Zucchini: Adds a gentle texture and mild flavor that complements the other veggies.
- Quinoa: Cooked tender, it creates body and a nutty undertone in the stuffing.
- Feta cheese (fat-free): Crumbled on top for that salty, creamy finish classic to Greek cooking.
How to Make Greek Stuffed Peppers with Tzatziki Sauce Recipe
Step 1: Prepare the Tzatziki Sauce
Start by combining Greek yogurt, shredded cucumber with water squeezed out, kosher salt, olive oil, lemon juice, dry dill, and minced garlic cloves in a bowl. Mix it all together well. Letting the sauce rest for at least 10 minutes is key so all those bright and savory flavors can meld perfectly, creating that cool, creamy burst you’ll love on top of the peppers.
Step 2: Prepare the Peppers
Preheat your oven to 375 degrees Fahrenheit and lightly spray a 9 x 13 inch casserole dish with nonstick spray. Place your halved red bell peppers, seed-free, into the dish usually standing upright but nestled closely to hold their shape during baking.
Step 3: Cook the Ground Turkey Filling
Heat a large skillet over medium heat. Add the ground turkey and break it down into smaller pieces as it cooks. After a few minutes, toss in the minced garlic and red onion to soften and release their aromas. Cook everything until the turkey is fully cooked and the onions are tender, about 6 to 7 minutes total.
Step 4: Combine and Stuff
Drain any excess liquid from the skillet, then stir in fresh oregano, chopped roma tomato, zucchini, cooked quinoa, and kosher salt. Mix thoroughly but gently. Spoon the mixture generously into each pepper half and arrange back in the casserole dish.
Step 5: Bake the Peppers
Bake the stuffed peppers for 25 minutes until they are tender and the filling is heated through. Then sprinkle crumbled fat-free feta cheese evenly over the top and bake for an additional 10 minutes. The feta melts slightly and adds a salty, creamy touch that is simply irresistible.
Step 6: Serve and Enjoy
Once baked, drizzle each pepper generously with the chilled tzatziki sauce. The contrast of warm, savory filling and cool, refreshing sauce makes this Greek Stuffed Peppers with Tzatziki Sauce Recipe unforgettable and deeply satisfying.
How to Serve Greek Stuffed Peppers with Tzatziki Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or extra dill on top not only brightens the presentation but adds a fragrant burst with each bite. A wedge of lemon on the side allows guests to add extra zing if they desire.
Side Dishes
Pair these stuffed peppers with a simple Greek salad featuring cucumbers, tomatoes, olives, and red onions dressed in olive oil and oregano for a complete Mediterranean experience. Warm pita bread is also excellent for scooping up every last bit of that luscious tzatziki sauce.
Creative Ways to Present
For a more festive occasion, serve the peppers on a large platter garnished with whole olives and lemon slices, inviting guests to customize their bites. You can also make smaller appetizer-sized stuffed peppers using mini bell peppers for a fun party snack version of this beloved recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, simply cover any leftover stuffed peppers tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3 days and keep the tzatziki sauce separate to prevent sogginess.
Freezing
This Greek Stuffed Peppers with Tzatziki Sauce Recipe freezes beautifully. Freeze the stuffed peppers before baking or after baking without the tzatziki sauce. Place them in a freezer-safe container and thaw overnight in the fridge before reheating and topping with fresh tzatziki.
Reheating
Reheat leftover stuffed peppers in the oven at 350 degrees Fahrenheit until heated through, about 15-20 minutes. Avoid microwaving if possible to maintain the peppers’ texture and prevent sogginess. Always add fresh tzatziki sauce after reheating for that cool creamy finish.
FAQs
Can I use ground beef instead of ground turkey?
Absolutely! Ground beef works well and will give a richer flavor, but ground turkey keeps the dish lighter and allows the fresh herbs and vegetables to shine. Feel free to use whichever you prefer.
Is quinoa necessary in the stuffing?
Quinoa adds a wonderful texture and nutty flavor while also making the dish more filling and nutritious. However, you can substitute it with rice, couscous, or even omit it for a lower-carb option.
Can I make the tzatziki sauce ahead of time?
Yes! The tzatziki sauce actually benefits from sitting in the fridge for a few hours or overnight, allowing the flavors to meld beautifully. Just make sure to drain the cucumber well to avoid watery sauce.
What if I don’t have dry dill?
You can use fresh dill instead—about twice the amount of dry dill called for—or substitute with a small amount of fresh mint or parsley for different but delicious herbal notes.
Can this recipe be made vegetarian?
Definitely! Swap out the ground turkey for cooked lentils, chickpeas, or a plant-based meat alternative. The quinoa and veggies make it hearty enough on their own, and the tzatziki adds that classic creamy finish.
Final Thoughts
There’s something truly special about Greek Stuffed Peppers with Tzatziki Sauce Recipe that makes every dinner feel like a celebration. The juicy, herb-packed filling beneath roasted sweet peppers and a cooling dollop of homemade tzatziki is comforting and bright all at once. I can’t encourage you enough to give this recipe a try—you might just find a new favorite that’s both nourishing and utterly delicious.
Print
Greek Stuffed Peppers with Tzatziki Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes baking + 10 minutes baking + 10 minutes skillet cooking
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Description
Greek Stuffed Peppers with Tzatziki Sauce is a flavorful and healthy dish featuring ground turkey, quinoa, and fresh vegetables stuffed into red bell peppers, topped with crumbled feta cheese and served with a refreshing homemade tzatziki sauce. This recipe offers a balanced blend of protein and Mediterranean flavors, perfect for a nutritious weeknight meal.
Ingredients
Tzatziki Sauce
- 1/2 cup Greek yogurt (plain)
- 1/4 cup cucumber (shredded, water squeezed out)
- 1/2 teaspoon kosher salt
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
- 2 teaspoons dry dill
- 2 garlic cloves (minced)
Stuffed Peppers
- 6 red bell peppers (tops cut off and seeds removed from inside, and cut in half)
- 1 pound ground turkey
- 3 garlic cloves (minced)
- 1/4 cup red onion (minced)
- 2 tablespoons oregano (fresh, roughly chopped)
- 1 roma tomato (chopped)
- 1/2 cup zucchini (chopped)
- 1 cup quinoa (cooked)
- 1 teaspoon kosher salt
- 1/4 cup feta cheese (fat-free, crumbled)
Instructions
- Prepare Tzatziki Sauce: Combine Greek yogurt, shredded cucumber with water squeezed out, kosher salt, olive oil, lemon juice, dry dill, and minced garlic cloves in a bowl. Mix well and set aside for at least 10 minutes to allow the flavors to meld.
- Preheat Oven and Prepare Peppers: Preheat your oven to 375°F (190°C). Lightly spray a 9 x 13-inch casserole dish with nonstick spray and arrange the halved red bell peppers cut side up in the dish.
- Cook Ground Turkey Mixture: Heat a large skillet over medium heat. Add the ground turkey and break it into small pieces as it cooks. After about 3 minutes, add the minced garlic and red onion. Continue cooking until the turkey is completely cooked through and the onions are softened.
- Mix Filling Ingredients: Drain any excess liquid from the skillet. Stir in the fresh chopped oregano, chopped roma tomato, chopped zucchini, cooked quinoa, and kosher salt. Combine thoroughly, excluding the feta cheese at this stage.
- Stuff and Bake Peppers: Spoon the turkey and vegetable quinoa mixture evenly into the prepared pepper halves. Place the dish in the oven and bake for 25 minutes.
- Add Feta and Continue Baking: After 25 minutes, sprinkle the crumbled fat-free feta cheese over the stuffed peppers. Return to the oven and bake for an additional 10 minutes until the peppers are tender and the cheese slightly melts.
- Serve: Remove the stuffed peppers from the oven and drizzle generously with the prepared tzatziki sauce. Serve warm and enjoy!
Notes
- You can prepare the tzatziki sauce up to a day in advance to enhance the flavors.
- Use fat-free feta to keep the recipe lower in calories and fat.
- If you don’t have quinoa, brown rice or bulgur can be good substitutes.
- Adjust the amount of garlic in the tzatziki sauce to taste.
- Leftover stuffed peppers can be refrigerated in an airtight container for up to 3 days.
