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
Scale
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.
