Greek Stuffed Peppers with Tzatziki Sauce is a delicious and healthy dish that brings a taste of the Mediterranean right to your kitchen. This recipe features colorful bell peppers filled with a savory mixture of ground turkey, fresh vegetables, and spices. Topped with a creamy tzatziki sauce, it is perfect for a quick weeknight dinner or a special family meal.
Why Make This Recipe
This dish is not only tasty but also packed with nutrients. Using ground turkey keeps it light, while the colorful peppers and fresh ingredients offer vitamins and minerals. The tzatziki sauce adds a cooling effect and enhances the flavors, making every bite delightful. Plus, it is a fantastic way to enjoy a healthy meal that looks as good as it tastes!
How to Make Greek Stuffed Peppers with Tzatziki Sauce
Ingredients
For the 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)
For the 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)
Directions
For the Tzatziki Sauce:
- In a bowl, mix Greek yogurt, shredded cucumber, kosher salt, olive oil, lemon juice, dry dill, and minced garlic. Stir until well combined and set aside.
For the Peppers:
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook the ground turkey until browned.
- Add minced garlic, red onion, oregano, chopped tomato, and zucchini to the skillet. Cook for another 5 minutes until the vegetables soften.
- Stir in the cooked quinoa and kosher salt. Cook for 2 more minutes to heat through.
- Fill each bell pepper half with the turkey and quinoa mixture. Place the filled peppers in a baking dish.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
- Once done, take them out of the oven and sprinkle crumbled feta cheese on top.
How to Serve Greek Stuffed Peppers with Tzatziki Sauce
Serve the stuffed peppers warm, drizzled with the tzatziki sauce. These delightful peppers pair well with a side salad or some warm pita bread for a complete meal.
How to Store Greek Stuffed Peppers with Tzatziki Sauce
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. You can store the tzatziki sauce separately. It remains good for about a week in the refrigerator.
Tips to Make Greek Stuffed Peppers with Tzatziki Sauce
- Choose firm, vibrant bell peppers for the best flavor and texture.
- You can cook the quinoa in advance to save time.
- Feel free to add other vegetables to the stuffing, like spinach or mushrooms.
- Adjust the seasoning according to your taste.
Variation
You can easily make this recipe vegetarian by substituting the ground turkey with black beans, lentils, or more vegetables. For a different flavor, try adding spices like cumin or paprika to the filling.
FAQs
1. Can I use other types of peppers?
Yes, you can use green or yellow bell peppers or even poblano peppers for a spicier kick.
2. Is there a way to make the tzatziki sauce dairy-free?
Absolutely! You can replace Greek yogurt with a dairy-free yogurt made from almond or coconut.
3. Can I freeze stuffed peppers?
Yes, you can freeze them before baking. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 2 months. When ready to eat, thaw and bake as instructed.
