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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Mix Filling: Into the meat mixture, fold the cooked rice, crumbled feta cheese, and chopped kalamata olives until well combined.
- 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.
- 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.
- 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.
- 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
