If your taste buds are calling out for something fresh, vibrant, and a little Mediterranean magic—Greek Stuffed Peppers with Tzatziki Sauce are about to become your new obsession. Imagine this: tender bell peppers overflowing with a savory, herb-packed filling of seasoned ground meat, rice, and vegetables, all crowned with a cool and creamy homemade tzatziki. Oh yes, it’s as delicious as it sounds.
The origins of stuffed peppers go way back, and while many cultures have their own take, this version channels those sunny Greek vibes. Inspired by traditional gemista (Greek for “stuffed”), it swaps tomato sauces for lighter, herbier flavors and pairs it with that zippy yogurt-garlic cucumber sauce that’s just… chef’s kiss. It’s the kind of meal that feels fancy, but secretly it’s super easy and weeknight-friendly.
Why You’ll Love Greek Stuffed Peppers with Tzatziki Sauce
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Greek Stuffed Peppers with Tzatziki Sauce recipe for you? Let’s see. Greek Stuffed Peppers are…
- Bursting with flavor – oregano, garlic, lemon, and olive oil come together in that iconic Mediterranean way.
- Perfectly balanced – the warm, hearty filling is cooled off beautifully by the creamy tzatziki.
- Healthy and satisfying – it’s a complete meal that’s high in protein and packed with veggies.
- Visually stunning – bright peppers make for a beautiful presentation, even for casual dinners.
- Make-ahead friendly – cook now, serve later, or prep the components in advance.
Quick Tip: Roast your peppers slightly before stuffing to ensure they’re perfectly tender and caramelized!
Ingredients in Greek Stuffed Peppers with Tzatziki Sauce
This dish is full of fresh, wholesome ingredients that come together like a culinary Greek holiday. Here’s the breakdown:
Bell Peppers: The colorful, edible vessels that soften beautifully in the oven. Red, yellow, or orange work best for their sweetness.
Ground Lamb or Beef: Rich, savory, and full of flavor. Choose lamb for a more traditional Greek taste or beef for a classic option.
Cooked Rice: Adds heartiness and makes the filling extra satisfying. You can use white rice, brown rice, or even quinoa.
Red Onion & Garlic: Aromatic essentials that set the flavor foundation.
Cherry Tomatoes or Diced Tomatoes: Juicy bursts of brightness in every bite.
Kalamata Olives & Feta Cheese: Briny, tangy, and SO Greek. These bring major flavor to the mix.
Fresh Herbs (Oregano, Dill, Parsley): These are the real stars. Don’t skimp—fresh herbs make everything pop.
Olive Oil & Lemon Juice: A drizzle of each brings the whole dish to life.
Tzatziki Sauce: Creamy Greek yogurt, cucumber, garlic, and lemon come together for that refreshing, garlicky drizzle that ties it all together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions:
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment:
Start by preheating your oven to 375°F (190°C). You’ll want that even heat to soften the peppers just right.
Prep the Peppers:
Slice off the tops and remove the seeds and membranes inside. Brush with olive oil and roast for 10 minutes to begin tenderizing them before stuffing.
Cook the Filling:
In a skillet, sauté red onion and garlic in olive oil until soft. Add ground meat, breaking it apart as it browns. Stir in cooked rice, diced tomatoes, olives, herbs, lemon juice, and crumbled feta. Mix well and season to taste.
Assemble the Dish:
Stuff each pepper generously with the filling, then place upright in a baking dish. You can spoon a little water or broth into the bottom of the dish to help steam them as they bake.
Cook to Perfection:
Cover with foil and bake for about 30 minutes. Remove the foil and bake for another 10 minutes until the tops are golden and the peppers are tender.
Make the Tzatziki:
While the peppers bake, mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, and fresh dill. Chill in the fridge until ready to serve.
Serve and Enjoy:
Plate the peppers and drizzle with that dreamy tzatziki. Add extra herbs or feta on top if you’re feeling fancy!
Nutrition Information (Per Serving)
- Serving Size: 1 stuffed pepper with sauce
- Calories: 390
- Sugar: 6g
- Sodium: 510mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg
How to Serve Greek Stuffed Peppers with Tzatziki Sauce?
Greek Salad: Add a simple tomato-cucumber-olive salad on the side for even more freshness.
Crusty Pita Bread: Serve with warm pita or flatbread to scoop up every last bit of tzatziki.
Lemon Roasted Potatoes: A great carb option that pairs beautifully with the herbs and lemon notes in the peppers.
Roasted Veggies: Eggplant, zucchini, or carrots add lovely texture and color.
As a Standalone: These peppers are hearty enough to stand alone—just garnish with fresh herbs and a big swirl of tzatziki.
Additional Tips
Prep Ahead: Make the filling or tzatziki up to 2 days ahead and store in the fridge.
Spice It Up: Add a pinch of red pepper flakes or chopped chili for a kick of heat.
Dietary Adjustments: Use quinoa for a gluten-free option or swap meat for lentils for a vegetarian version.
Storage Tips: Store stuffed peppers in the fridge up to 4 days. Tzatziki keeps for 3-4 days.
Double the Batch: These freeze well! Just skip the tzatziki until serving.
Tips & Variations / Quick Tips:
- For extra flavor, add sun-dried tomatoes or toasted pine nuts to the filling.
- Don’t skip the lemon juice—it brightens up all the other flavors.
- Use hollowed-out zucchini or tomatoes if you’re out of peppers.
FAQ Section
Q1: Can I substitute lamb with chicken or plant-based meat?
A1: Definitely! Ground chicken, turkey, or lentil-based crumbles work beautifully.
Q2: Can I make this dish ahead of time?
A2: Yes! Assemble the peppers and keep them covered in the fridge. Bake when ready to eat.
Q3: How do I store leftovers?
A3: In an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Q4: Can I freeze this dish?
A4: Yes! Freeze stuffed (but unbaked) peppers. Thaw and bake as usual.
Q5: What’s the best way to reheat this dish?
A5: Oven at 350°F until warmed through. Microwave also works for individual servings.
Q6: Can I double the recipe?
A6: Absolutely—just grab a larger baking dish and go for it!
And there you go—Greek Stuffed Peppers with Tzatziki Sauce that bring sunshine to your plate and make dinner feel like a Mediterranean getaway. It’s fresh, flavorful, and full of love. Whether you’re making it for family, friends, or just yourself (no judgment—it’s that good), this dish is sure to bring smiles.
Greek Stuffed Peppers with Tzatziki Sauce
Ingredients
- For the Tzatziki Sauce:
- ½ cup plain Greek yogurt
- ¼ cup shredded cucumber water squeezed out
- ½ teaspoon kosher salt
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
- 2 teaspoons dry dill
- 2 garlic cloves minced
- For the Peppers:
- 6 red bell peppers tops cut off, seeds removed, and cut in half
- 1 pound ground turkey
- 3 garlic cloves minced
- ¼ cup red onion minced
- 2 tablespoons fresh oregano roughly chopped
- 1 roma tomato chopped
- ½ cup zucchini chopped
- 1 cup cooked quinoa
- 1 teaspoon kosher salt
- ¼ cup fat-free feta cheese crumbled
Instructions
- Make the Tzatziki Sauce:
- Combine all tzatziki sauce ingredients in a bowl and mix well. Let it sit for at least 10 minutes to allow the flavors to meld.
- Prepare the Peppers:
- Preheat the oven to 375°F. Spray a 9×13-inch casserole dish with nonstick spray and place the halved bell peppers in the dish.
- Cook the Filling:
- Heat a large skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces, for about 3 minutes. Add the minced garlic and onion, and cook until the turkey is browned and the onions are soft.
- Mix the Filling:
- Drain any excess liquid from the turkey mixture and stir in the oregano, tomato, zucchini, cooked quinoa, and salt. Mix well.
- Stuff the Peppers:
- Spoon the filling into each bell pepper half and bake for 25 minutes.
- Add the Feta:
- Sprinkle the crumbled feta cheese on top of each stuffed pepper and bake for an additional 10 minutes.
- Serve:
- Drizzle the tzatziki sauce over the stuffed peppers and serve.
- Notes:
- Make Ahead Tip: You can prepare the stuffing ahead of time and refrigerate it for a day or two. Just stuff the peppers and bake when ready to serve.
- For a vegetarian version: Replace the ground turkey with lentils or another plant-based protein.
