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Greek stuffed pepper with tzatziki topped with fresh dill on a white plate.

Greek Stuffed Pepper with Tzatziki

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

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.

Ingredients

Scale

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

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

Find it online: https://chickenmagicrecipes.com/greek-stuffed-pepper-with-tzatziki/