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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
Cook Time 25 minutes
Total Time 40 minutes
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.