Greek Stuffed Pepper with Tzatziki

Need a dinner that tastes like a summer trip to the Mediterranean but only takes about 45 minutes to whip up? This Greek stuffed pepper with tzatziki is your new go-to. It’s hearty, zesty, and comforting—yet light enough to make you feel like you’ve made a smart choice (because you did). Whether you’ve got picky eaters at home, or you’re just trying to add more veggies and lean protein to your week, this one’s for you.

I’ve swapped in ground chicken instead of turkey in this version—it’s tender, flavorful, and cooks up beautifully in the peppers. And let’s not forget the homemade tzatziki. Creamy, tangy, and bursting with fresh herbs, it pulls the whole dish together like a cozy Greek hug. 🫶

Why You’ll Love This Greek Stuffed Pepper with Tzatziki

Let me count the ways:

• It’s a one-pan dream meal—easy prep, easy cleanup.
• Packed with protein thanks to lean ground chicken and yogurt.
• Perfect for meal-prepping or impressing at a dinner party.
• The homemade tzatziki is so good, you’ll want to put it on everything (and you should).

Oh, and bonus: if you’ve got a garden full of bell peppers or fresh dill just begging to be used, this recipe is basically your veggie rescue mission.

Ingredients You’ll Need

For the Greek Stuffed Peppers:

• 20 oz ground chicken (97/3 lean)
• 75g fat-free feta cheese (crumbled)
• 100g red onion, diced
• 2 garlic cloves, minced
• ½ tbsp fresh oregano, chopped
• Salt and freshly cracked black pepper (to taste)
• 5 large bell peppers (any color, but I’m partial to red and yellow for that sweet pop)

For the Homemade Tzatziki:

• 200g fat-free plain Greek yogurt (Fage or your fave)
• 1 tsp garlic paste (or 1 clove minced super fine)
• 28g feta cheese (crumbled)
• 50g shredded cucumber (squeeze out the water!)
• ½ lemon, juiced
• 1 tbsp fresh dill, chopped
• Salt and cracked black pepper to taste

How to Make Greek Stuffed Peppers with Tzatziki

1. Preheat and Prep:
Preheat your oven to 400°F. While it’s heating up, cut the tops off your bell peppers and remove the seeds. Set them in a baking dish like little colorful bowls waiting to be filled.

2. Mix the Filling:
In a large bowl, combine your ground chicken, feta, red onion, garlic, oregano, salt, and pepper. Use your hands or a spoon—whichever feels more therapeutic after a long day. 😉

3. Stuff the Peppers:
Divide the chicken mixture evenly among the peppers, packing it in just enough so it’s snug but not overflowing. Place them upright in your baking dish.

4. Bake It Up:
Pop the dish into the oven and bake for 30–45 minutes. You’ll know they’re ready when the tops start to brown a bit and the chicken is cooked through (you can cut into one to check). I like to loosely tent them with foil for the last 10 minutes to keep everything moist and happy.

5. Make the Tzatziki:
While the peppers bake, stir together the Greek yogurt, garlic paste, crumbled feta, shredded cucumber, lemon juice, dill, salt, and pepper. Pop it in the fridge so the flavors get a chance to mingle and become BFFs.

6. Serve and Savor:
Once the peppers are done, take them out of the oven and let them rest for a few minutes. Spoon about 63g (roughly ¼ cup) of that glorious tzatziki on top of each pepper and sprinkle with a little extra fresh dill. It’s like the confetti on top of the celebration.

Kitchen Tips & Tricks

• Make Ahead: The chicken mixture and tzatziki can both be prepped a day ahead. Store the filling in the fridge until you’re ready to stuff and bake.
• Use Up Leftovers: Leftover tzatziki? Use it as a dip for veggies, smear it on sandwiches, or eat it straight off a spoon (no judgment).
• Not into feta? You can swap in goat cheese or a bit of shredded mozzarella, but that sharp feta tang is kinda the whole Greek vibe.

A Little Story from My Kitchen

This Greek Stuffed Pepper with Tzatziki actually started out as a last-minute “what do I have in the fridge?” creation one Tuesday evening when the kids had soccer, and I had zero energy for anything fussy. I had ground chicken, some peppers on their last leg, and half a tub of yogurt. Twenty-five minutes later, the whole kitchen smelled like a Greek taverna—and the dinner table was silent (a miracle, right?). Now it’s on heavy rotation.

FAQs about Greek Stuffed Pepper with Tzatziki

Bring a Taste of Greece to Your Table Tonight

Whether you’re trying to eat lighter, impress a dinner guest, or just get a good meal on the table fast, this Greek stuffed pepper with tzatziki hits all the right notes. It’s bold, bright, and oh-so satisfying—without making you feel like you need a nap right after.

This dish brings together the best of both worlds: comforting enough for a cozy weeknight dinner, yet vibrant and fresh enough to serve at a weekend get-together. It’s also super customizable—don’t be afraid to toss in some spinach, kalamata olives, or even a sprinkle of pine nuts if you’re feeling fancy.

Whether you’re feeding picky kiddos, meal prepping for the week, or simply treating yourself (because yes, you deserve that), this recipe is a total win. The creamy tzatziki alone might just become your new kitchen obsession—I’m not even sorry about it.

So grab those peppers, crank up a little Greek music if you’re feeling festive, and let’s bring a little bit of sunshine to the dinner table. Opa!

Keep Exploring Greek-Inspired and Mediterranean Chicken Recipes

If you loved this Greek stuffed pepper with tzatziki, then you’re in for a treat—Chicken Magic Recipes is filled with fresh, flavorful dishes that will keep your weeknight dinners exciting and stress-free. Whether you’re looking to stay in the Mediterranean vibe or try something with a similar wholesome feel, these recipes are right up your alley:

• Dive into the Greek chicken and lemon rice for another sunny, citrusy meal packed with protein and comfort.
• Craving a quick snack or lunch idea? Try these herby Greek chicken meatballs that pair beautifully with pita and a drizzle of tzatziki.
• For an easy twist on a takeout favorite, the Mediterranean chicken skillet brings rich flavors and minimal cleanup.
• And if you’re a fan of handheld meals (because who isn’t?), you’ll love the authentic Greek chicken souvlaki—perfect for wraps, bowls, or summer BBQ nights.

These links will help you build a flavorful, balanced rotation of meals your whole household will love—no culinary passport required!

Greek Stuffed Pepper with Tzatziki

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• Author: Aneta
• Total Time: 55 mins
• Yield: 5 stuffed pepers 1x

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Description

These Greek stuffed peppers with homemade tzatziki are a vibrant, healthy, and satisfying dinner idea. Made with lean ground chicken, red onion, fresh herbs, and creamy feta, then topped with a tangy, herb-packed tzatziki sauce—this dish brings a burst of Mediterranean flavor to your table. Perfect for busy weeknights or impressing your dinner guests.

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Ingredients

Scale 1x2x3x

For the Stuffed Peppers:

• 20 oz ground chicken (97/3 lean)

• 75g fat-free feta cheese, crumbled

• 100g red onion, diced

• 2 cloves garlic, minced

• ½ tbsp fresh oregano, chopped

• Salt and freshly cracked black pepper, to taste

• 5 large bell peppers (red and yellow recommended)

For the Homemade Tzatziki:

• 200g fat-free plain Greek yogurt (like Fage)

• 1 tsp garlic paste (or 1 garlic clove, finely minced)

• 28g feta cheese, crumbled

• 50g shredded cucumber (excess moisture squeezed out)

• ½ lemon, juiced

• 1 tbsp fresh dill, chopped

• Salt and freshly cracked black pepper, to taste

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Instructions

1. Preheat oven to 400°F (200°C).

2. Prepare the peppers by cutting off the tops and removing seeds and membranes. Place them upright in a baking dish.

3. Mix the filling: In a bowl, combine ground chicken, crumbled feta, diced red onion, garlic, oregano, salt, and pepper until well mixed.

4. Stuff the peppers evenly with the chicken mixture and place them into the prepared dish.

5. Bake for 30–45 minutes, tenting loosely with foil for the last 10 minutes to keep them moist. Make sure chicken is fully cooked.

6. Meanwhile, make the tzatziki: In a small bowl, combine Greek yogurt, garlic paste, feta, cucumber, lemon juice, dill, salt, and pepper. Refrigerate until ready to serve.

7. Serve the peppers warm, topped with about 63g tzatziki sauce and a sprinkle of fresh dill.

Notes

• You can prep the filling and tzatziki a day ahead to save time.
  Use any bell pepper color, but red and yellow are naturally sweeter when roasted.
  If you’re dairy-free, swap in non-dairy yogurt and cheese alternatives.
  This recipe makes great leftovers and reheats beautifully!

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Dinner
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 stuffed peper
• Calories: 245 kcal
• Sugar: 5 g
• Sodium: 450 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 29 g
• Cholesterol: 65 mg