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
