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
Scale
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
