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Greek Stuffed Peppers with Tzatziki Sauce

Greek Stuffed Peppers with Tzatziki Sauce
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These Greek Stuffed Peppers are filled with a savory mixture of ground meat, rice, chickpeas, and fresh herbs, all seasoned with traditional Mediterranean spices. Topped with a refreshing homemade tzatziki sauce, this dish offers a delightful blend of flavors and textures, making it a perfect choice for a wholesome meal.

 

Ingredients

*For the Stuffed Peppers:*

– 4-5 bell peppers (red, yellow, or green)

– 1 cup cooked couscous

– 1 zucchini, diced

– 1 can (15 oz) chickpeas, rinsed and drained

– 1 can (15 oz) diced tomatoes, drained

– 6 oz feta cheese, crumbled

– 1-2 cups fresh spinach

– 1/2 cup fresh parsley, chopped

– 1/2 cup fresh dill, chopped

– 1 tablespoon olive oil

– 1 teaspoon dried oregano

– 1 teaspoon garlic powder

– Salt and pepper to taste

*For the Tzatziki Sauce:*

– 1 cup plain Greek yogurt

– 1 cucumber, peeled, seeded, and chopped

– 1-2 cloves garlic, minced

– 1 tablespoon fresh mint, chopped

– 1 tablespoon fresh dill, chopped

– Salt and pepper to taste

Instructions

1. **Prepare the Peppers:** Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Drizzle with olive oil and bake for 20 minutes to soften.

 

2. **Prepare the Filling:** In a skillet, sauté diced zucchini for 5 minutes until tender. In a large bowl, combine the cooked couscous, sautéed zucchini, chickpeas, diced tomatoes, crumbled feta, spinach, parsley, dill, oregano, garlic powder, salt, and pepper. Mix well.

 

3. **Stuff the Peppers:** Remove the partially cooked peppers from the oven. Stuff each pepper with the filling mixture, pressing down gently to pack the filling. Sprinkle additional feta on top if desired.

 

4. **Bake:** Return the stuffed peppers to the oven and bake for an additional 20 minutes, or until the peppers are tender and the filling is heated through.

 

5. **Prepare the Tzatziki Sauce:** While the peppers are baking, combine the Greek yogurt, chopped cucumber, minced garlic, mint, dill, salt, and pepper in a bowl. Mix until well combined. Refrigerate until ready to serve.

 

6. **Serve:** Drizzle the tzatziki sauce over the baked stuffed peppers before serving. Garnish with extra parsley or dill if desired.

 

Notes

– For a vegetarian version, omit the feta in the filling and use plant-based alternatives.

– To make ahead, prepare the stuffed peppers and refrigerate before baking. Bake when ready to serve.

– Leftovers can be stored in the refrigerator for up to 3 days.

 

Nutrition

Find it online: https://www.cookflash.com/greek-stuffed-peppers-with-tzatziki-sauce/