Stuffed peppers are one of those meals that are both impressive and homey.
Stuffed peppers are one of those meals that are both impressive and homey. They’re home-cooked comfort food with a little extra flair. These Greek stuffed peppers with tzatziki sauce turn that flair up a notch with a Mediterranean kick.
Stuffed peppers are basically a whole meal in one, complete with meat, grain, and veggies. There are tons of ways to prepare this meal, from Mexican to Italian-inspired recipes. These flavorful Greek stuffed peppers with tzatziki sauce are definitely my new favorite way to prepare stuffed peppers. And with a little zesty Mediterranean flair, this recipe is a great way to make a traditional cold weather comfort food fit for summertime.
Greek Stuffed Peppers
My favorite part of this stuffed pepper recipe is the ground turkey. As a general rule, I try to substitute ground turkey into any recipe that calls for ground beef, including stuffed pepper recipes. It’s much better for you, and I actually find I genuinely prefer the taste and texture.
However, there is something about these Greek stuffed peppers that make ground turkey particularly appropriate. Ground turkey pairs well with the other fresh and flavorful Mediterranean ingredients in this recipe. Meanwhile, it also helps keep these stuffed peppers light and healthy.
The stuffed pepper filling also packs fresh zucchini, tomatoes, and fat-free feta. Garlic, onion, and oregano bring out some extra savory flavor.
Finally, this healthy stuffed pepper recipe uses quinoa instead of rice. I almost always prefer superfood quinoa to rice in any recipe, but it’s particularly tasty in these stuffed peppers. Quinoa is great at absorbing all the flavors of a meal for a delicious flavor-packed forkful with every bite. In this recipe, quinoa adds texture and tons of great health benefits, while also really making the most of the fresh Mediterranean flavor palette.
The Secret’s in the Sauce
Feta and ground turkey are great and all, but the tzatziki sauce is what really brings out the Mediterranean flair in this recipe.
You’ve probably heard of (if not tried and/or fallen in love with) tzatziki sauce by now. But if you haven’t, it’s a creamy, zesty Mediterranean spread with a Greek yogurt base. Lemon juice, dill, and garlic bring the flavor to this tasty sauce while shredded cucumber adds some subtle texture.
This is definitely my favorite tzatziki recipe, and I use it on more than just these stuffed peppers. I like to use tzatziki on wraps, in salads, and even just to dip veggies into for a light and healthy snack.
These Greek stuffed peppers with tzatziki sauce are a fun Mediterranean twist on a home-cooked favorite. Mix things up this week with this fun and easy recipe, and be sure to tell us what you think in the comments!
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
Instructions
For the Tzatziki Sauce
- Combine all ingredients and mix well. Set aside for at least 10 minutes before using to allow flavors to combine.
For the Peppers
- Preheat oven to 375 degrees. Spray a 9 x 13 inch casserole dish with nonstick spray and place the peppers in the dish.
- Heat a large skillet on medium heat. Once hot, add the ground turkey and break the turkey into small pieces as it cooks. After about 3 minutes of cooking, add the garlic and onion. Continue to cook until the turkey is cooked through and the onions are soft.
- Drain off any excess liquid and stir in the oregano, tomato, zucchini, quinoa, and salt. Add the additional ingredients, minus the feta, toss to combine. Spoon the mixture into the peppers then bake 25 minutes. Add the feta and bake an additional 10 minutes.
- Drizzle with the tzatziki sauce and serve.
Nutrition Information
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More Greek Recipes:
Mediterranean Grilled Eggplant Burgers
Another delicious excuse to whip up a batch of tzatziki sauce, these Mediterranean grilled eggplant burgers are a perfect meatless burger for summer. Complete with feta cheese and topped with a zesty Greek yogurt sauce, this delicious recipe bursts with Mediterranean flair.
Mediterranean Chopped Salad with Salmon, Cucumber, and Mint
Mediterranean recipes often have an emphasis on fresh ingredients and bold flavors. This Mediterranean Chopped Salad is certainly no exception. In this recipe, refreshing cucumbers, tomatoes, and bell peppers combine with parsley, fresh mint, and lemon for a zesty flavor that screams summer.
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Looks lovely, I don’t eat cucumber though. Could you suggest a different sauce ?
Hi Sharon, you could leave the cucumber out or you could substitute hummus or tahini for the tzatziki sauce.
These look delicious! Do they freeze well?
Ann, Freezing the peppers should be fine.
Is it one cup of quinoa already cooked or 1 cup uncooked?
Hi Laura, the quinoa is listed as cooked in the ingredient list.
To clarify, do you cook 1 cup of dry quinoa, or do you measure out already cooked quinoa to equal 1 cooked cup? Thank you.
Claudia, The recipe calls for 1 cup already cooked quinoa. Enjoy!
Thanks so much for the quick response, Gale! I’m making these tonight. Can’t wait to try them!
The directions don’t say to cut the peppers in half. I was already cooking them in the oven when I decided to watch the video and saw that they were. I believe this caused them to not cook correctly.
Yes, these should be cut in half, I’ve adjusted the ingredients.
Could these be made in a crock pot?
Heather, Sure can. Here’s an example of stuffed peppers in the slow cooker.
Great recipe. My very minor changes: Plain yogurt, not Greek. Dry oregano (2 tsp), not fresh and rice, not quinoa. Also, I drizzled EVOO over stuffed peppers before baking, to make sure it didn’t get too dry. For my taste, doubled the Feta. I will use this Tzatziki Sauce recipe over and over…loved it! Thank you Chef Nichole.