Greek Stuffed Peppers with Tzatziki Sauce
Stuffed peppers are one of those meals that are both impressive and homey. Theyโre home-cooked comfort food with a little extra flair. These Greek stuffed peppers with tzatziki sauce turn that flair up a notch with a Mediterranean kick.
Ingredients
(6 servings)
For the Tazatziki:
- 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 Peppers:
- 6 red bell peppers, tops cut off and seeds removed from inside, and cut in half
- 1 pound ground turkey
- 3 cloves garlic, minced
- 1/4 cup red onion, minced
- 2 tablespoon fresh oregano, roughly chopped
- 1 roma tomato, chopped
- 1/2 cup zucchini, chopped
- 1 cup quinoa, cooked
- 1 teaspoon Kosher salt
- 1/4 cup fat-free feta cheese, crumbled
Directions
For the Tzatziki:
- Combine all ingredients and mix well. Set aside for at least 10 minutes before using to allow flavors to combine.
For the Peppers:
- Preheat oven to 375 degrees. Spray a 9 x 13 inch casserole dish with nonstick spray and place the peppers in the dish.
- Heat a large skillet on medium heat. Once hot, add the ground turkey and break the turkey in to small pieces as it cooks. After about 3 minutes of cooking, add the garlic and onion. Continue to cook until the turkey is cooked through and the onions are soft.
- Drain off any excess liquid and stir in the oregano, tomato, zucchini, quinoa, and salt. Add the additional ingredients, minus the feta, toss to combine. Spoon the mixture into the peppers then bake 25 minutes. Add the feta and bake an additional 10 minutes.
- Drizzle with the tzatziki sauce and serve.
Nutrition Facts
Serving Size: 1 pepper
Calories: 254 | Total Fat: 11 g | Saturated Fat: 4 g | Trans Fat: 0 g | Carbohydrates: 19 g | Fiber: 5 g | Sugar: 7 g | Protein: 21 g | Cholesterol: 61 mg | Sodium: 593 mg
