Bring a burst of the Mediterranean straight into your kitchen with Greek Stuffed Peppers with Tzatziki Sauce. Juicy, color-bright bell peppers are filled with a savory blend of ground lamb, aromatic herbs, tangy feta, and briny kalamata olives, then baked until the flavors meld into something truly magical. The cool, creamy tzatziki is the perfect finishing touch — every bite is full of fresh Greek flavor. Whether you’re planning a cozy family dinner or want to wow friends at your next gathering, this dish is equal parts comforting and impressive.
Ingredients You’ll Need
The beauty of Greek Stuffed Peppers with Tzatziki Sauce is in its fresh, simple ingredients — every component plays a starring role, either bringing bold flavor, satisfying texture, or a pop of vibrant color. Let’s break down what you need, and why you need it!
- Bell peppers: The star of the show; their sweet, tender flesh perfectly cradles the hearty filling.
- Ground lamb or beef: Adds richness and satisfying depth; lamb gives a traditional Greek flair, beef is classic and delicious.
- Olive oil: Helps sauté your aromatics and brings a hint of fruitiness to the filling.
- Red onion: Offers mild sweetness and a touch of crunch once cooked.
- Garlic: A must for its irresistible aroma and unmistakable flavor.
- Dried oregano: Infuses the dish with classic Greek savoriness you can’t skip.
- Ground cumin: Lends warmth and a subtle earthy note to balance the briny feta.
- Cooked white rice or quinoa: Binds the filling together and makes it hearty; choose quinoa for extra protein.
- Feta cheese: Crumbled and tangy, it’s the creamy, salty backbone of Greek cuisine.
- Kalamata olives: A bold, briny hit that brings instant Greek authenticity.
- Fresh parsley: Adds brightness and a burst of color to your filling.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Greek yogurt (for tzatziki): Thick, creamy, and tangy — the heart of authentic tzatziki.
- Cucumber (for tzatziki): Grated and squeezed dry for fresh, cooling crunch.
- Garlic (for tzatziki): Just a touch, for punchy flavor in the sauce.
- Olive oil (for tzatziki): Smooths and enriches the yogurt sauce.
- Lemon juice (for tzatziki): Brightens and lightens the sauce beautifully.
- Fresh dill (for tzatziki): Brings herbaceous lift to every dollop.
- Salt and pepper (for tzatziki): The finishing touches to make the flavors sing.
How to Make Greek Stuffed Peppers with Tzatziki Sauce
Step 1: Prep the Bell Peppers
Start by preheating your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes with your fingers or a small spoon. A little sprinkle of salt inside each pepper helps season them from the inside out! Place the peppers in a baking dish so they’re ready for their delicious filling.
Step 2: Sauté Aromatics and Brown the Meat
Heat your olive oil in a large skillet over medium heat. Once it shimmers, toss in the chopped red onion and sauté until it’s deliciously soft and fragrant, about three minutes. Add minced garlic, oregano, and cumin for a heady rush of Greek aroma, then tip in your ground lamb or beef. Cook, breaking the meat up with a spoon, until it’s browned and cooked through. Once done, drain off any extra fat to keep things light.
Step 3: Make the Savory Filling
Remove the skillet from the heat, then stir in the cooked rice or quinoa, crumbled feta, kalamata olives, and fresh parsley. The combination is a symphony of textures and flavors: creamy, briny, herby, and utterly craveable. Don’t forget a final sprinkle of salt and black pepper! Mix everything so it’s evenly combined and fragrant.
Step 4: Fill and Bake the Peppers
Spoon your filling generously into each prepared bell pepper. Pack it in gently for maximum flavor in every bite. Cover the baking dish with foil — this traps steam so the peppers soften beautifully as they bake. Pop the dish into your preheated oven and bake for approximately 30–35 minutes, until the peppers are fork-tender and their edges just begin to wrinkle.
Step 5: Whip Up the Tzatziki Sauce
While the peppers bake, it’s time to prepare the creamy dream that ties everything together: homemade tzatziki. Combine the Greek yogurt, grated cucumber (make sure it’s squeezed dry to prevent watery sauce), minced garlic, olive oil, lemon juice, and fresh dill in a bowl. Add a dash of salt and pepper, then stir until it’s creamy and well blended. Tuck it in the fridge so it gets nice and cold before serving.
Step 6: Serve and Savor
Once the Greek Stuffed Peppers with Tzatziki Sauce are ready, transfer them onto plates and top each one with a generous spoonful of chilled tzatziki. The combination of warm, hearty filling and cool, tangy sauce is simply irresistible.
How to Serve Greek Stuffed Peppers with Tzatziki Sauce
Garnishes
For a final flourish, shower your Greek Stuffed Peppers with Tzatziki Sauce with extra fresh chopped parsley, a few more crumbles of feta cheese, and maybe a scattering of even more chopped kalamata olives. A wedge of lemon on the side brightens every bite, while a light dusting of black pepper or drizzle of olive oil gives that just-from-the-taverna vibe.
Side Dishes
Round out your meal with a simple Greek salad brimming with tomatoes, cucumbers, and olives, or try roasted potatoes dressed with lemon and oregano. Crusty bread for sopping up extra tzatziki is never out of place either! These sides harmonize perfectly with the warmth and depth of your stuffed peppers.
Creative Ways to Present
You can halve and fan the peppers across a platter for a party appetizer, or serve them upright, each filled with a creamy swoosh of tzatziki on top for a stunning, restaurant-worthy look. For a casual gathering, place the peppers on a big serving tray and let everyone dig in family-style with extra tzatziki on the side.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Stuffed Peppers with Tzatziki Sauce in an airtight container in the fridge for up to three days. Keep the tzatziki in a separate container to ensure the peppers don’t get soggy, and you’ll enjoy all the flavors just as much the second time around.
Freezing
You can freeze the stuffed peppers without the tzatziki sauce for up to two months. Wrap each cooled pepper tightly in foil and tuck them into a freezer bag. When you’re ready to serve, just thaw overnight in the fridge and reheat. Remember to always make the tzatziki fresh for the very best flavor and texture.
Reheating
To reheat, simply cover the peppers and warm them in a 350°F oven for about 20 minutes or until heated through. You can also use the microwave if you’re in a hurry, just make sure to add the tzatziki only after reheating so it stays cool and creamy.
FAQs
Can I use ground chicken or turkey instead of lamb or beef?
Absolutely! Ground chicken or turkey gives the dish a lighter flavor and is a fantastic option if you prefer poultry. Just make sure not to overcook the meat so it stays moist and tender inside the peppers.
What bell pepper color works best for Greek Stuffed Peppers with Tzatziki Sauce?
Any color works beautifully — red, yellow, orange, or green. Red and yellow tend to be sweeter, while green brings a touch of bitterness. Mixing colors always looks stunning on the plate!
Can I make the filling ahead of time?
Definitely! You can prepare the filling up to a day ahead and store it in the fridge. When ready to bake, simply spoon it into your prepped peppers and continue with the recipe as written, making busy weeknights a breeze.
Is this recipe suitable for meal prep?
Greek Stuffed Peppers with Tzatziki Sauce are fantastic for meal prep. Make a batch at the beginning of the week, store the peppers and tzatziki separately, and enjoy satisfying, flavorful lunches or dinners on demand.
How can I make this recipe vegetarian?
Switch out the ground meat for cooked lentils, chickpeas, or even finely chopped mushrooms for a hearty vegetarian version. The feta, olives, and aromatic spices will still shine beautifully!
Final Thoughts
Embrace the joy of sharing good food with people you love — Greek Stuffed Peppers with Tzatziki Sauce is a dish that brings people together with every delicious forkful. There’s so much to love here: punchy herbs, creamy sauce, savory fillings, and that perfect pop of fresh pepper. Go ahead, give it a try, and don’t be surprised if it becomes one of your favorite Greek-inspired meals!
Print
Greek Stuffed Peppers with Tzatziki Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 stuffed peppers
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
These Greek Stuffed Peppers with Tzatziki Sauce are a flavorful Mediterranean twist on a classic dish. Tender bell peppers are filled with a savory mixture of ground lamb, rice, feta, and olives, then baked to perfection. Served with a creamy and refreshing tzatziki sauce, this dish is sure to impress your family and friends.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 lb ground lamb or beef
- 1 tablespoon olive oil
- 1 small red onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 cup cooked white rice or quinoa
- ½ cup crumbled feta cheese
- ¼ cup chopped kalamata olives
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- ½ cup grated cucumber (squeezed dry)
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the peppers: Cut the tops off the bell peppers, remove the seeds and membranes, and lightly season the inside with salt. Place in a baking dish.
- Cook the filling: In a skillet, heat olive oil, sauté onion, garlic, oregano, cumin, then add and cook the ground lamb/beef. Drain excess fat. Stir in cooked rice, feta, olives, parsley, salt, and pepper.
- Fill the peppers: Spoon the filling into each pepper. Cover with foil and bake for 30–35 minutes until peppers are tender.
- Make the tzatziki: Combine all sauce ingredients, chill until serving.
- Serve: Top warm stuffed peppers with tzatziki sauce.
Notes
- Peppers can be prepped ahead and baked before serving.
- Use ground turkey or chicken for a lighter option.
- Add lemon zest for extra flavor.
Nutrition
- Serving Size: 1 stuffed pepper with sauce
- Calories: 430
- Sugar: 6g
- Sodium: 570mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
