Greek Stuffed Peppers with Tzatziki Sauce
A delightful combination of savory ground turkey and quinoa stuffed in vibrant bell peppers, topped with a refreshing tzatziki sauce.
Ingredients
For the Tzatziki Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup shredded cucumber (water squeezed out)
- 1/2 teaspoon kosher salt
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
- 2 teaspoons dry dill
- 2 cloves garlic (minced)
For the Stuffed Peppers
- 6 pieces red bell peppers (tops cut off, seeds removed, and cut in half)
- 1 pound ground turkey
- 3 cloves garlic (minced)
- 1/4 cup red onion (minced)
- 2 tablespoons fresh oregano (roughly chopped)
- 1 piece roma tomato (chopped)
- 1/2 cup zucchini (chopped)
- 1 cup cooked quinoa
- 1 teaspoon kosher salt
- 1/4 cup fat-free feta cheese (crumbled)
Instructions
Prepare the Tzatziki Sauce
- In a medium bowl, combine the plain Greek yogurt, shredded cucumber, kosher salt, olive oil, lemon juice, dry dill, and minced garlic. Mix everything well and let it sit for at least 10 minutes.
Prepare the Peppers
- Preheat your oven to 375°F (190°C).
- Spray a 9x13-inch casserole dish with nonstick spray and place the halved red bell peppers cut side up in the dish.
Cook the Filling
- Heat a large skillet over medium heat. Add the ground turkey and cook it, breaking it into small pieces.
- After about 3 minutes, add the minced garlic and chopped red onion. Continue cooking until the turkey is browned and the onions are translucent.
- Drain any excess liquid and stir in the chopped oregano, roma tomato, zucchini, cooked quinoa, and kosher salt. Mix everything well.
Stuff the Peppers
- Spoon the filling into each halved bell pepper, packing it generously.
- Bake in the preheated oven for 25 minutes.
- Sprinkle crumbled feta cheese on top of each stuffed pepper and return to the oven to bake for an additional 10 minutes.
Serve
- Drizzle the tzatziki sauce generously over the peppers before serving.
- Arrange the stuffed peppers on a platter and garnish with additional herbs if desired.
Notes
Choose firm bell peppers without blemishes for optimal flavor. The stuffed peppers can be stored in the refrigerator for 3-4 days or frozen before baking.