Greek Stuffed Peppers with Tzatziki Sauce Recipe
If you’re craving something vibrant, nourishing, and utterly satisfying, look no further than Greek Stuffed Peppers with Tzatziki Sauce. This dish is a Mediterranean favorite, bursting with color from fresh bell peppers and layered with hearty, delicious ingredients like quinoa, chickpeas, feta, and briny olives. Each bite is a celebration of textures and flavors, made even brighter with a swirl of cool, homemade tzatziki. Whether you’re cooking for yourself or excited to share a new welcome-at-the-table meal with friends, these stuffed peppers will quickly find a spot among your most beloved recipes.
Ingredients You’ll Need
The magic of Greek Stuffed Peppers with Tzatziki Sauce comes from a handful of wholesome ingredients that shine brightest when paired together. These are everyday items, but when combined, they bring out a depth of flavor, texture, and beautiful color that truly wow.
- Bell Peppers: Choose any color of large bell peppers for a sweet crunch and vibrant presentation.
- Olive Oil: Rich and fruity, just a tablespoon brings out all the savory notes in the filling.
- Red Onion: Finely chopped for sharpness and a touch of sweetness.
- Garlic: Two cloves, minced, for a fragrant, irresistible aroma and flavor base.
- Cooked Quinoa or Rice: This base soaks up the spices and delivers a hearty, satisfying texture.
- Chickpeas: A can of protein-packed chickpeas delivers a Mediterranean twist and extra chew.
- Cherry Tomatoes: Sliced in half, they add bursts of juiciness and a pop of color.
- Feta Cheese: Crumbled, for irresistible creaminess and tang that ties it all together.
- Kalamata Olives: Sliced for just the right note of briny, salty complexity.
- Fresh Parsley: Chopped and sprinkled through for a bright, herbal freshness.
- Dried Oregano: Just a teaspoon for unmistakable Greek flavor.
- Salt and Black Pepper: To season everything perfectly.
- Plain Greek Yogurt: The foundation for a creamy, cool tzatziki sauce.
- Cucumber: Grated and squeezed dry — this keeps your sauce thick and refreshing.
- Lemon Juice: For zesty brightness in every dollop of tzatziki.
- Fresh Dill: Chopped for a classic, fresh tzatziki flavor.
How to Make Greek Stuffed Peppers with Tzatziki Sauce
Step 1: Prep the Bell Peppers
Start by preheating your oven to 375°F. Slice the tops off each bell pepper, then carefully scoop out the seeds and membranes inside. Arrange the cleaned peppers upright in a snug baking dish. This guarantees they’ll stay beautifully upright and hold onto all that delicious filling.
Step 2: Make the Filling
In a large skillet over medium heat, drizzle the olive oil and toss in the finely chopped red onion and garlic. Sauté just until soft — about 2 to 3 minutes. It’s amazing how much fragrant flavor builds in these first minutes. Stir in your cooked quinoa or rice, chickpeas, cherry tomatoes, crumbled feta, olives, parsley, oregano, salt, and pepper. Toss everything together so the flavors bloom and heat through.
Step 3: Stuff and Bake the Peppers
Spoon that savory filling into each bell pepper, pressing gently to fit as much inside as you can. Cover the baking dish with foil to keep the peppers moist, and bake for 30 to 35 minutes. When done, the peppers should be fork-tender and the filling hot and aromatic.
Step 4: Prepare the Tzatziki Sauce
While the peppers bake, whip up your classic tzatziki. In a bowl, mix together Greek yogurt, grated (and squeezed!) cucumber, minced garlic, lemon juice, olive oil, dill, salt, and pepper. Stir until well-combined, and let it chill in the fridge. This means your sauce will be extra refreshing when it’s time to serve.
Step 5: Serve and Enjoy
To serve, plate up each Greek Stuffed Peppers with Tzatziki Sauce while still warm. Drizzle plenty of the cool, herby tzatziki over the top or offer it on the side. It’s the ultimate finishing touch — creamy, tangy, and perfect with the savory, hearty peppers.
How to Serve Greek Stuffed Peppers with Tzatziki Sauce
Garnishes
The finishing touches can make your Greek Stuffed Peppers with Tzatziki Sauce even more stunning. Sprinkle with extra chopped fresh parsley, a little more crumbled feta, or a few extra olives for dramatic color and contrast. A quick zest of lemon right before serving can also brighten up every bite.
Side Dishes
This dish is comforting and filling all by itself, but a generous Greek salad, lemony roasted potatoes, or some warm, crusty pita bread are perfect partners for your peppers. The crisp freshness of salad and the slight chew of good bread make your meal feel like a spread straight from a seaside taverna.
Creative Ways to Present
For a dinner party, serve each Greek Stuffed Pepper with Tzatziki Sauce in its own mini baking dish, or slice the peppers in half for easy sharing at a buffet. Layering a generous puddle of tzatziki on the serving plate before topping with the pepper really puts this beautiful, colorful meal on display.
Make Ahead and Storage
Storing Leftovers
If you have extras, Greek Stuffed Peppers with Tzatziki Sauce store beautifully. Place cooled peppers in an airtight container and refrigerate them for up to 3 days. Keep the tzatziki separate to preserve its freshness and creamy texture — just spoon some on right before serving.
Freezing
The stuffed peppers (without the sauce) freeze perfectly. Wrap each cooled pepper individually or line them up in a freezer-safe container. They’ll stay fresh for up to 2 months this way. Thaw overnight in the fridge before reheating, and always prepare fresh tzatziki to go alongside.
Reheating
To reheat, simply cover the peppers and warm in a 350°F oven for 15-20 minutes, or microwave gently until heated through. Add the chilled tzatziki once the peppers are hot, and you’ll have a meal just as satisfying as when it was first made.
FAQs
Can I make Greek Stuffed Peppers with Tzatziki Sauce vegan?
Absolutely! Swap the regular feta for your favorite dairy-free version, or simply leave it out. Every other ingredient is plant-based, so you’ll keep all the flavor and satisfaction, minus the dairy.
Can I use another grain instead of quinoa or rice?
Sure! Farro, bulgur, orcauliflower rice work well and bring their own unique twist. Just keep the measurements similar to ensure you have enough filling for each pepper.
What’s the best way to keep the peppers upright in the baking dish?
Choose a dish that holds the peppers snugly so they don’t tip, or slice a thin bit off the bottom of each pepper to give them a stable base. Either method keeps the filling beautifully intact during baking.
How can I make the filling in advance?
You can prep the entire filling a day ahead; just store it in the fridge. When you’re ready, stuff the peppers and bake as usual. This makes Greek Stuffed Peppers with Tzatziki Sauce a fantastic meal prep or entertaining option.
Can I substitute the chickpeas with meat?
Of course! Browned ground turkey or beef can be swapped for some or all of the chickpeas. Just cook the meat fully before adding to the filling, for an equally tasty, protein-rich version of these stuffed peppers.
Final Thoughts
I truly hope you give Greek Stuffed Peppers with Tzatziki Sauce a try the next time you want a Mediterranean meal that’s as nourishing as it is delicious. With bursts of flavor, color, and texture, it’s the kind of dish that brings people together. Enjoy every bite — and don’t forget a generous scoop of that creamy tzatziki!
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Greek Stuffed Peppers with Tzatziki Sauce Recipe
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy the flavors of Greece with these delicious Greek Stuffed Peppers served with creamy Tzatziki Sauce. A perfect vegetarian and gluten-free meal that is sure to satisfy your taste buds!
Ingredients
Main Ingredients:
4 large bell peppers (any color),
1 tablespoon olive oil,
1 small red onion (finely chopped),
2 cloves garlic (minced),
1 cup cooked quinoa or rice,
1 can (15 oz) chickpeas (drained and rinsed),
1/2 cup cherry tomatoes (halved),
1/2 cup crumbled feta cheese,
1/4 cup kalamata olives (sliced),
2 tablespoons fresh parsley (chopped),
1 teaspoon dried oregano,
1/2 teaspoon salt,
1/4 teaspoon black pepper
For the Tzatziki Sauce:
1 cup plain Greek yogurt,
1/2 cup cucumber (grated and squeezed dry),
1 clove garlic (minced),
1 tablespoon lemon juice,
1 tablespoon olive oil,
1 tablespoon fresh dill (chopped),
salt and pepper to taste
Instructions
- Preheat oven: Preheat oven to 375°F.
- Prepare peppers: Cut the tops off the bell peppers, remove seeds and membranes, and place them upright in a baking dish.
- Sauté: In a skillet, sauté onion and garlic. Add quinoa or rice, chickpeas, tomatoes, feta, olives, parsley, oregano, salt, and pepper. Cook and fill the peppers.
- Bake: Cover with foil and bake for 30-35 minutes until peppers are tender.
- Make Tzatziki: Mix all sauce ingredients, chill, and serve with stuffed peppers.
Notes
- For a vegan version, omit the feta or use a plant-based alternative.
- You can substitute ground turkey or beef for the chickpeas if desired.
- Leftover filling works great in wraps or salads.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed pepper with sauce
- Calories: 310
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 13 g
- Cholesterol: 20 mg
