bell pepper recipes stuffed with Greek Yogurt Sauce

That first hiss from the cooker tells you something good is happening. You spot that little valve hiss and you know the sealing ring inside is doing its job tight. The steam cues rising mean your meal27s getting all the flavor locked in, and you feel kinda proud watching it go.

You27re waiting, but it27s no boring wait. You recall the smell sneaking out when you lifted the lid last time, how that garlic and oregano teased your nose. It27s that moment when the pressure build happens and the cooker27s playing its role like a champ.

Finally, when you do the natural release, you27re dang rewarded. The peppers are tender, and inside, the turkey and quinoa mix is tasty with just the right bite. That fresh tzatziki sauce you whipped up cools it down just right and you27re ready to dig in.

Why Your Cooker Beats Every Other Pot

• You get dinner done way faster than the stove top or oven alone. It27s kinda like cheating time but legit. Check out our easy pressure cooker meals to save more time while cooking.
• The sealing ring traps steam so all those flavors and juices stay right where they gotta be.
• It27s foolproof for tender veggies and cooked meat without checking it a million times. Learn more about effective cooking techniques to perfect every meal.
• The pressure build creates a nice burst of heat that breaks down food fast and keeps moisture locked.
• You don27t get that dry texture like in some oven dishes since the steam does all the work.
• Cleanup27s easier because you27re mostly just using one pot to first saute and then pressure cook.

All the Pieces for This Meal

• ½ cup Greek yogurt plain 2D you want unsweetened and creamy for that real tzatziki vibe.
• ¼ cup shredded cucumber, water squeezed out 2D fresh makes all the difference here.
• ½ teaspoon kosher salt 2D kinda the secret to balance all the flavors.
• 2 teaspoons olive oil 2D and get the good kind, it warms up those garlic and herbs real good.
• 2 teaspoons lemon juice 2D you need that tang to brighten the sauce.
• 2 teaspoons dry dill 2D if you got fresh, that27s even better but dry works just fine.
• 2 garlic cloves minced for the sauce and another 3 cloves minced for cooking the turkey 2D garlic lovers rejoice.
• 6 red bell peppers, tops cut off, seeds removed, and each pepper cut in half 2D those are your edible little boats.
• 1 pound ground turkey 2D lean but still holds together nice with all the herbs and spices mixed in.
• ¼ cup red onion minced, 2 tablespoons fresh oregano chopped, 1 roma tomato chopped, ½ cup zucchini chopped, 1 cup cooked quinoa, 1 teaspoon kosher salt for seasoning the meat mix, and finally ¼ cup fat-free feta cheese crumbled 2D all these bits bring your filling to that full Greek flavor party.

The Exact Process From Start to Finish

• Preheat your oven to 375 degrees Fahrenheit. You wanna get that heat ready because those peppers gotta roast just right.
• Whisk together Greek yogurt, shredded cucumber, one minced garlic clove, olive oil, lemon juice, dill, and kosher salt in a small bowl. Set it in the fridge while you cook so it chills and melds flavors real good.
• Heat olive oil in a skillet over medium heat. Toss in the other two garlic cloves and let that aroma fill your kitchen. About 30 seconds is all you need.
• Add ground turkey to the skillet and cook it about 6 to 8 minutes until it browns nicely. Stir often so it doesn27t stick, and season with salt and pepper as you go.
• Once turkey27s cooked, turn off the heat. Mix in red onion, oregano, chopped tomato, zucchini, quinoa, kosher salt, and half your feta cheese into the meat. Stir it all up so every bite has those flavors.
• Lay out your bell pepper halves cut side up in a baking dish. Fill each with the turkey mixture and top with the rest of your feta cheese for that extra zing.
• Cover the dish tightly with foil and bake for about 25 to 30 minutes till the peppers get tender and the making smells swirl up. When done, let cool a bit, then plate and serve warm with a good dollop of that chilled tzatziki sauce on top.

Time Savers That Actually Work

• Cook quinoa ahead or buy pre-cooked packed to skip that early step.
• Use pre-minced garlic from the jar in a pinch, it still gives that garlic punch.
• Get red bell peppers already cut if your store sells 27em24makes stuffing way quicker.
• Make the tzatziki sauce the night before and just keep it cold till you27re ready to eat.

Your First Taste After the Wait

You bite into that soft roasted pepper, and there27s a little sweet tang that hits you first. It27s so soft and juicy you forget how long it took to get here.

The turkey filling is juicy with hints of oregano and garlic, all wrapped in that quinoa that adds a nice chewy texture. The feta crumbles sprinkle saltiness in every bite.

Then you scoop a dollop of creamy tzatziki sauce; the cool cucumber and lemon lift the whole thing, making it feel fresh and light.

Altogether it27s a combo you kinda wanna make on repeat, perfect for days when you want something tasty but not too heavy.

Your Leftover Strategy Guide

• Store stuffed peppers in an airtight container in the fridge. They keep well for about three days.
• If you got extra tzatziki, keep it separate in a little jar or container, so it doesn27t make the peppers soggy.
• Reheat peppers covered in the microwave or in a low oven to keep that moisture locked in.
• Freeze cooked filling if you want to meal prep. Just thaw overnight in the fridge before stuffing fresh peppers.

Your Most Asked Questions Answered

• Can I use beef instead of turkey Absolutely, beef works just as good 2D just watch cooking time so it doesn27t dry out.
• What if I don27t have fresh oregano Dry oregano is fine, just add a little less so it doesn27t overpower.
• Can I make this gluten-free Totally, quinoa is naturally gluten-free and the rest of the ingredients play nice too.
• How long should I natural release the pressure cooker About 10 minutes is perfect for this kind of meal to keep peppers tender.
• Is there a substitute for Greek yogurt You could try sour cream but it27s not quite the same, stick with Greek yogurt if you can.
• Can I double the recipe for a bigger crowd Go for it, just make sure not to overfill the pot and swap the cooking time a bit.

Greek Stuffed Peppers with Tzatziki Sauce and Some Slow Cooker Favorites

These Mediterranean-inspired Greek stuffed peppers are filled with a seasoned turkey-quinoa mix, topped with flavorful feta, and served with a refreshing homemade tzatziki sauce. Perfectly roasted and bursting with flavor, they’re a satisfying and healthy dinner option.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 people

Calories 254 kcal

Equipment

• 1 Skillet Large
• 1 Baking dish 9x13 inch
• 1 Foil To cover the dish while baking
• 1 Mixing bowl For tzatziki sauce

Ingredients

  

Main ingredients

• ½ cup Greek yogurt plain, unsweetened
• ¼ cup Cucumber shredded, water squeezed out
• ½ teaspoon Kosher salt
• 2 teaspoons Olive oil
• 2 teaspoons Lemon juice
• 2 teaspoons Dry dill
• 2 cloves Garlic minced, for tzatziki
• 6 Red bell peppers tops cut off, halved and deseeded
• 1 pound Ground turkey
• 3 cloves Garlic minced, for turkey filling
• ¼ cup Red onion minced
• 2 tablespoons Fresh oregano chopped
• 1 Roma tomato chopped
• ½ cup Zucchini chopped
• 1 cup Quinoa cooked
• 1 teaspoon Kosher salt for the filling
• ¼ cup Feta cheese fat-free, crumbled

Instructions

 

Instructions

• Preheat your oven to 375°F.
• In a bowl, whisk together Greek yogurt, shredded cucumber, one minced garlic clove, olive oil, lemon juice, dill, and ½ teaspoon kosher salt. Chill in refrigerator.
• Heat olive oil in a skillet over medium heat. Add remaining 2 garlic cloves and cook for 30 seconds.
• Add ground turkey and cook for 6-8 minutes until fully browned, stirring often. Season with salt and pepper.
• Turn off heat. Mix in red onion, oregano, tomato, zucchini, quinoa, and 1 teaspoon kosher salt. Stir well to combine.
• Arrange bell pepper halves cut-side up in baking dish. Fill with turkey-quinoa mixture.
• Top stuffed peppers with half of the crumbled feta cheese.
• Cover dish with foil and bake for 25-30 minutes until peppers are tender.
• Remove foil, sprinkle remaining feta cheese, bake 10 more minutes uncovered.
• Plate and serve warm with a dollop of chilled tzatziki sauce on top.

Notes

You can make the tzatziki ahead of time to deepen the flavor. Store leftovers in an airtight container and reheat gently. For meal prep, the filling freezes well too.