If you’re looking for a dish that’s bursting with classic Mediterranean flavors and guaranteed to impress at any dinner table, Greek Stuffed Peppers with Tzatziki Sauce is exactly what you need. Imagine tender bell peppers filled with aromatic lamb, creamy feta, and fragrant herbs—all topped off with a cool, tangy swirl of homemade tzatziki. This recipe brings together vibrant color, fantastic textures, and the unmistakable zest of Greek cuisine, making it a true standout for weeknight meals or special gatherings alike.
Ingredients You’ll Need
The beauty of Greek Stuffed Peppers with Tzatziki Sauce is how it transforms simple, everyday ingredients into something truly extraordinary. Each component is essential, adding its own layer of flavor, color, or richness to the final dish.
- Bell peppers: The sturdy, sweet vessel for your savory filling—choose a mix of colors for extra visual appeal.
- Olive oil: Adds richness and depth, helping the onions and garlic soften and release their aroma.
- Red onion: Brings gentle sweetness and a pop of color to the filling.
- Garlic: Essential for that unmistakable Mediterranean flavor punch.
- Ground lamb or beef: The heart of your filling—lamb gives a classic Greek touch, but beef works just as well.
- Dried oregano: Adds a signature herbal note that’s both earthy and aromatic.
- Ground cinnamon: Just a hint infuses warmth and complexity into the meat mixture.
- Salt & black pepper: Bring all the flavors into perfect balance.
- Cooked white or brown rice: Gives the filling body, making each bite satisfyingly hearty.
- Feta cheese: Adds tangy, creamy pockets throughout the stuffing—don’t be shy!
- Fresh parsley: Brightens and freshens up the whole dish.
- Lemon juice: A squeeze of acidity that lifts every flavor.
- Plain Greek yogurt: The foundation for your cool, creamy tzatziki.
- Cucumber: Adds crunch and refreshing juiciness to the sauce.
- Lemon juice (for tzatziki): A must for that classic tang.
- Olive oil (for tzatziki): Adds silkiness and richness to the sauce.
- Garlic (for tzatziki): Just a little for a gentle kick.
- Fresh dill: The herbal soul of authentic tzatziki—don’t skip it!
- Salt and pepper (for tzatziki): To taste, for perfectly seasoned sauce.
How to Make Greek Stuffed Peppers with Tzatziki Sauce
Step 1: Prep Your Peppers
Begin by preheating your oven to 375°F. Carefully slice the tops off your bell peppers and scoop out the seeds and membranes—this ensures every bite is tender and free of bitterness. Give the insides a quick sprinkle of salt, then nestle them in a baking dish to get them ready for stuffing.
Step 2: Sauté the Aromatics
Heat a splash of olive oil in a large skillet over medium heat. Toss in your finely chopped red onion and minced garlic; sauté for about three minutes until they’re soft, fragrant, and just beginning to turn translucent. This step is key for building that incredible savory foundation.
Step 3: Cook the Meat
Add the ground lamb or beef to your skillet, breaking it up as it browns. Let it cook until no pink remains—this not only ensures safety but also develops that irresistible caramelized flavor. Once browned, drain any excess fat for a lighter, cleaner-tasting filling.
Step 4: Mix in Herbs, Rice, and Cheese
It’s time to stir in dried oregano, a pinch of cinnamon, salt, and pepper. Add the cooked rice, crumbled feta cheese, chopped parsley, and a squeeze of fresh lemon juice. Mix everything together until well combined; the aroma at this point will already be making your mouth water!
Step 5: Stuff and Bake the Peppers
Spoon the savory filling generously into each prepared pepper, packing it in so every bite is full of flavor. Cover the baking dish with foil and bake for 35 to 40 minutes, until the peppers are fork-tender and the filling is piping hot.
Step 6: Make the Tzatziki Sauce
While your peppers are in the oven, whip up the tzatziki sauce. In a bowl, combine Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, minced garlic, fresh dill, and a pinch of salt and pepper. Stir until smooth and creamy, then chill until ready to serve—this sauce is the perfect cool counterpoint to the warm, savory peppers.
Step 7: Serve and Enjoy!
Plate your Greek Stuffed Peppers with Tzatziki Sauce warm from the oven, topping each with a generous dollop of that fresh, tangy sauce. The contrast of flavors and textures makes every bite truly unforgettable.
How to Serve Greek Stuffed Peppers with Tzatziki Sauce
Garnishes
Amp up both flavor and appearance with a sprinkle of extra feta, a shower of chopped fresh parsley, or even a few delicate dill fronds on top. A quick drizzle of olive oil and a scatter of lemon zest can make your Greek Stuffed Peppers with Tzatziki Sauce look downright restaurant-worthy.
Side Dishes
Pair these peppers with a classic Greek salad brimming with tomatoes, olives, and cucumbers, or serve alongside warm pita bread to soak up every bit of tzatziki. For something heartier, try roasted potatoes or a light lemon orzo salad—each makes a wonderful companion to the main event.
Creative Ways to Present
For a fun twist, try slicing the stuffed peppers in half before plating, creating colorful cross-sections that show off the gorgeous filling. Or, serve them family-style in a big dish, letting everyone spoon on their own tzatziki. For parties, mini bell peppers make adorable, bite-sized versions that are sure to disappear fast.
Make Ahead and Storage
Storing Leftovers
Any leftover Greek Stuffed Peppers with Tzatziki Sauce can be stored in an airtight container in the refrigerator for up to three days. Keep the tzatziki sauce in a separate container to maintain its freshness and prevent the peppers from getting soggy.
Freezing
You can freeze the stuffed peppers (without the tzatziki sauce) for up to two months. Let them cool completely, wrap each pepper tightly in foil, and store in a freezer-safe bag. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the peppers in a covered baking dish and warm them in a 350°F oven for about 20 minutes, or until heated through. The tzatziki sauce is best served fresh, but if you have leftover sauce, give it a quick stir before spooning over the hot peppers.
FAQs
Can I make Greek Stuffed Peppers with Tzatziki Sauce vegetarian?
Absolutely! Swap out the ground meat for cooked lentils or your favorite plant-based crumble. The flavors of feta, herbs, and spices still shine through, making for a delicious vegetarian version.
What’s the best type Main Course
Any color bell pepper works beautifully in this recipe. Red, yellow, and orange peppers tend to be sweeter and more tender, while green peppers offer a slightly more savory, robust flavor.
Can I prepare Greek Stuffed Peppers with Tzatziki Sauce ahead of time?
Definitely! You can stuff the peppers and refrigerate them (uncooked) for up to a day ahead, then bake just before serving. The tzatziki sauce can also be made in advance and chilled until you’re ready to eat.
How can I make this recipe gluten-free?
The traditional recipe is naturally gluten-free, since it uses rice and no breadcrumbs. Just make sure your feta cheese and yogurt are labeled gluten-free if you’re serving someone with celiac disease or a gluten sensitivity.
Is it possible to use a different cheese?
Feta is classic, but you can experiment with goat cheese or even a sprinkle of shredded mozzarella for a milder, creamier result. Each cheese brings its own unique touch, so feel free to get creative!
Final Thoughts
There’s something so special about sharing a tray of Greek Stuffed Peppers with Tzatziki Sauce—every bite is warm, vibrant, and full of Mediterranean sunshine. Whether you’re new to Greek cooking or already a fan, I hope this recipe inspires you to bring a little extra flavor and joy to your next meal. Give it a try and let it become a beloved favorite in your kitchen!
Print
Greek Stuffed Peppers with Tzatziki Sauce Recipe
- Total Time: 1 hour
- Yield: 4 stuffed peppers 1x
- Diet: Non-Vegetarian
Description
Greek Stuffed Peppers with Tzatziki Sauce are a savory Mediterranean dish featuring bell peppers stuffed with a flavorful mixture of ground lamb or beef, aromatic spices, rice, feta cheese, and fresh herbs. Baked until tender and served with a cool, creamy homemade tzatziki sauce, this recipe offers a perfect balance of rich and refreshing tastes ideal for a wholesome main course.
Ingredients
For the Stuffed Peppers
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground lamb or beef
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked white or brown rice
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Juice of 1/2 lemon
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Prepare the Peppers: Preheat the oven to 375°F. Cut the tops off the bell peppers and remove seeds and membranes. Lightly season the insides with salt and place them upright in a baking dish.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped red onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
- Cook the Meat: Add the ground lamb or beef to the skillet and cook until browned, breaking the meat apart with a spoon. Drain any excess fat to keep the mixture moist but not greasy.
- Combine Filling: Stir into the cooked meat the oregano, cinnamon, salt, pepper, cooked rice, crumbled feta cheese, chopped parsley, and lemon juice. Mix thoroughly and remove the skillet from heat.
- Stuff the Peppers: Spoon the meat and rice mixture evenly into the prepared bell peppers, filling them well but not overstuffing.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 to 40 minutes, or until the peppers are tender but still retain their shape.
- Prepare Tzatziki Sauce: While the peppers bake, combine the Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, minced garlic, chopped dill, salt, and pepper in a bowl. Mix until smooth, then refrigerate until ready to serve.
- Serve: Remove the baked stuffed peppers from the oven and serve warm with a generous dollop of chilled tzatziki sauce on top or on the side.
Notes
- To make this dish vegetarian, replace the ground meat with cooked lentils or a plant-based crumble as a hearty alternative.
- These stuffed peppers can be prepared in advance and reheated when needed, making them a convenient meal option.
- Feel free to use either white or brown rice according to your preference for texture and nutrition.
- For a spicier kick, add a pinch of red pepper flakes to the filling mixture.
- Ensure the cucumber used in tzatziki is well strained to avoid watery sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
