Greek Stuffed Peppers with Tzatziki Sauce Recipe

If you have a craving for a vibrant, hearty dish that feels like a warm hug from the Mediterranean sun, this Greek Stuffed Peppers with Tzatziki Sauce Recipe will be your new go-to. Imagine sweet bell peppers, tender and roasted to perfection, packed with a savory blend of spiced lamb or beef, tangy feta, aromatic olives, and fluffy rice—all topped with a refreshing, creamy homemade tzatziki sauce. It strikes the perfect balance between comforting and fresh, making it an irresistible meal any day of the week.

Ingredients You’ll Need

Gathering the right ingredients for this Greek Stuffed Peppers with Tzatziki Sauce Recipe is simple, but each one plays an essential role in creating those authentic flavors and textures—from the rich, spiced meat filling to the cooling tzatziki that complements every bite.

• 4 large bell peppers (any color): Provide a colorful, sweet base that crisps up beautifully when baked.
• 1 tablespoon olive oil: Adds a fruity richness to sautéed ingredients and helps soften peppers.
• 1 small onion (finely chopped): Offers a subtle sweetness and depth of flavor when cooked.
• 2 cloves garlic (minced): Infuses the filling with its unmistakable aromatic punch.
• 1 cup cooked rice: Acts as a hearty binder in the filling, absorbing the spices and juices.
• 1/2 pound ground lamb or beef (or plant-based alternative): Brings savory richness and texture to the filling.
• 1/2 cup crumbled feta cheese: Adds a salty tang that lifts the meat and rice mixture.
• 1/4 cup chopped kalamata olives: Impart a briny, Mediterranean zing that’s unmistakably Greek.
• 1 tablespoon tomato paste: Deepens the flavor and gives the filling a lovely color.
• 1 teaspoon dried oregano: Delivers classic Greek herbal notes.
• 1/2 teaspoon ground cinnamon: A hint of warmth and subtle sweetness that balances the savory spices perfectly.
• Salt and pepper to taste: Essential seasonings to enhance every element in the dish.
• Fresh parsley for garnish: Offers a bright, fresh contrast against the rich filling and sauce.
• For the tzatziki sauce: 1 cup Greek yogurt, 1/2 cup finely grated cucumber (squeezed dry), 1 tablespoon lemon juice, 1 clove garlic (minced), 1 tablespoon chopped fresh dill, and salt to taste—all combine to create the cool, creamy topping that defines this recipe.

How to Make Greek Stuffed Peppers with Tzatziki Sauce Recipe

Step 1: Prepare the Peppers

Start by preheating your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and membranes inside. Give the outsides a light brush of olive oil to ensure they roast beautifully, then set them aside while you work on the flavorful filling.

Step 2: Cook the Filling

In a warm skillet, sauté the finely chopped onion and minced garlic in olive oil over medium heat until they become soft and fragrant. Add your ground lamb, beef, or preferred plant-based substitute and cook until nicely browned and crumbly. Stir in tomato paste, dried oregano, ground cinnamon, salt, and pepper, letting the spices bloom for another minute before removing from heat. This step creates the heart of the dish, loaded with savory, aromatic flavors.

Step 3: Combine Filling Ingredients

Once the meat mixture is ready, fold in the cooked rice, crumbled feta cheese, and chopped kalamata olives. This combination not only brings a burst of flavor but also a pleasing mix of textures that make every bite satisfying.

Step 4: Stuff and Bake the Peppers

Stuff each prepared pepper generously with the filling, packing it firmly but carefully to keep the peppers upright in your baking dish. Pour a small amount of water into the bottom of the dish to keep things moist, cover with foil, and bake for 30 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the peppers are tender and the tops get a slight golden brown touch—classic signs that the dish is ready to shine.

Step 5: Make the Tzatziki Sauce

While the peppers bake, whip up the refreshing tzatziki sauce. Mix the Greek yogurt, grated cucumber (make sure it’s squeezed dry to avoid sogginess), lemon juice, minced garlic, fresh dill, and salt in a bowl. Refrigerate it so all those fresh flavors meld perfectly and it’s cool and crisp when served alongside your stuffed peppers.

How to Serve Greek Stuffed Peppers with Tzatziki Sauce Recipe

Garnishes

Sprinkle freshly chopped parsley over the hot stuffed peppers just before serving. This adds a vibrant pop of green and a mild herbal brightness that balances the savory depth of the filling wonderfully.

Side Dishes

Serve these peppers with a simple Greek salad or some warm, crusty bread to soak up any extra tzatziki and juices. A light lemony orzo salad could also complement the meal beautifully, adding a fresh contrast without overwhelming the star of the show.

Creative Ways to Present

If you’re feeling playful, try slicing the stuffed peppers in half after baking for an easy-to-eat presentation, perfect for a casual family dinner or a friendly potluck. Alternatively, serve individual peppers on pretty plates with a drizzle of tzatziki and extra olives scattered around for a restaurant-quality feel at home.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover Greek Stuffed Peppers with Tzatziki Sauce Recipe in an airtight container and store in the refrigerator. They will stay fresh and flavorful for up to 3 days, making it easy to enjoy this Mediterranean delight again without fuss.

Freezing

This dish freezes well, too! Keep the stuffed peppers and tzatziki sauce separate when freezing; peppers can be frozen in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating to preserve the best texture and flavor.

Reheating

Reheat the stuffed peppers gently in the oven at 350°F (175°C) until warmed through—usually about 15–20 minutes. Avoid reheating the tzatziki sauce to maintain its fresh, cooling properties; just add it fresh from the fridge when serving.

FAQs

Can I make this dish vegetarian?

Absolutely! Simply swap the ground lamb or beef for a plant-based alternative or increase the rice and feta for extra texture and protein. You can also add chopped mushrooms or lentils to keep the filling hearty and satisfying while staying vegetarian-friendly.

What if I don’t have kalamata olives?

Green olives or even capers can work as alternatives to give that salty, briny bite. However, kalamata olives have a uniquely rich flavor that pairs beautifully with the spices and feta, so it’s worth picking some up if you can.

How spicy is this recipe?

This recipe is mild, highlighting warm spices like oregano and cinnamon without heat. If you love a bit of a kick, feel free to add a pinch of crushed red pepper flakes to the filling.

Can I prepare the peppers and filling in advance?

Yes! You can prepare the filling and stuff the peppers a day ahead, then cover and refrigerate until ready to bake. This makes for a super convenient meal prep option when planning for a busy week.

What’s the best way to serve the tzatziki sauce?

Serve the tzatziki chilled, spooned generously over the hot stuffed peppers. It’s also delicious as a dip on the side, letting everyone add as much creamy, tangy goodness as they like.

Final Thoughts

Once you try this Greek Stuffed Peppers with Tzatziki Sauce Recipe, you’ll understand why it’s such a beloved Mediterranean classic that’s perfect for sharing with loved ones. With every bite, you get a delicious harmony of textures and flavors that never fails to satisfy. So go ahead, gather the ingredients, and dive into this warm, vibrant dish that feels like a little Greek vacation on your plate.

Greek Stuffed Peppers with Tzatziki Sauce Recipe

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4.1 from 36 reviews

• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A flavorful and hearty Greek-inspired dish featuring bell peppers stuffed with a savory mixture of ground lamb or beef, rice, feta cheese, kalamata olives, and aromatic spices, baked to perfection and served with a refreshing homemade tzatziki sauce.

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Ingredients

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Stuffed Peppers

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1/2 pound ground lamb or beef (or plant-based alternative)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped kalamata olives
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Tzatziki Sauce

• 1 cup Greek yogurt
• 1/2 cup finely grated cucumber, squeezed dry
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• Salt to taste

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Instructions

1. Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil and set them aside.
2. Sauté Aromatics and Meat: Heat a skillet over medium heat and sauté the finely chopped onion and minced garlic in olive oil until softened and fragrant. Add the ground lamb or beef and cook until browned and fully cooked through.
3. Add Flavorings: Stir in tomato paste, dried oregano, ground cinnamon, salt, and pepper. Cook the mixture for another minute to blend the flavors, then remove the skillet from heat.
4. Mix Filling: Into the meat mixture, fold the cooked rice, crumbled feta cheese, and chopped kalamata olives until well combined.
5. Stuff Peppers: Spoon the prepared filling evenly into the hollowed bell peppers. Arrange the stuffed peppers upright in a baking dish. Add a small amount of water to the bottom of the dish to keep them moist during baking. Cover the dish with foil.
6. Bake Peppers: Bake in the preheated oven for 30 minutes covered, then remove the foil and bake for an additional 10 to 15 minutes until the peppers are tender and the tops of the filling are slightly browned.
7. Prepare Tzatziki Sauce: While the peppers bake, combine Greek yogurt, grated cucumber (pressed dry), lemon juice, minced garlic, chopped fresh dill, and salt in a bowl. Mix well and chill until ready to serve.
8. Serve: Plate the hot stuffed peppers and garnish with fresh parsley. Serve with generous spoonfuls of chilled tzatziki sauce on the side for dipping or topping.

Notes

• You can substitute quinoa for rice or omit the meat entirely for a vegetarian option.
• The stuffed peppers and tzatziki sauce can be prepared ahead of time and reheated before serving.
• Tzatziki sauce keeps well for up to 3 days when refrigerated in an airtight container.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Greek