Description
These Greek Stuffed Peppers are a delicious and healthy meal featuring bell peppers filled with a savory mixture of ground turkey, quinoa, tomatoes, olives, and feta cheese. Baked to perfection and served with a refreshing homemade tzatziki sauce, this dish offers a wonderful balance of flavors and textures that bring a taste of the Mediterranean to your table.
Ingredients
Scale
Stuffed Peppers
- 4 large bell peppers, tops cut off and seeds removed
- 1 lb ground turkey (or ground chicken)
- 1/2 cup cooked quinoa or rice (optional, for added bulk)
- 1/2 cup cherry tomatoes, diced
- 1/4 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
Tzatziki Sauce
- 1 cup Greek yogurt
- 1 tablespoon cucumber, grated and excess moisture squeezed out
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried dill (or fresh dill if preferred)
- Salt and pepper, to taste
Instructions
- Prepare the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish and set aside.
- Cook the filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2–3 minutes until softened. Add the ground turkey (or chicken) to the skillet, season with oregano, cumin, salt, and pepper. Cook until browned and fully cooked through, about 5–7 minutes. Stir in the cooked quinoa or rice, diced tomatoes, olives, and feta cheese. Mix well and remove from heat.
- Stuff the peppers: Spoon the turkey mixture into the prepared bell peppers, pressing it down gently to pack the filling in. Place the stuffed peppers into the baking dish and cover with aluminum foil.
- Bake: Bake for 25–30 minutes, or until the peppers are tender and the filling is heated through.
- Make the tzatziki sauce: While the peppers are baking, prepare the tzatziki sauce. In a bowl, mix together Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper. Stir until smooth and well combined.
- Serve: Once the peppers are cooked, remove them from the oven and top each stuffed pepper with a generous spoonful of tzatziki sauce. Serve warm and enjoy!
Notes
- You can substitute ground chicken for ground turkey as preferred.
- Quinoa or rice is optional but adds extra bulk and texture to the filling.
- For a spicier kick, add a pinch of crushed red pepper flakes to the filling.
- Make tzatziki ahead of time and refrigerate to allow flavors to meld.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
