Greek Stuffed Peppers

Greek Stuffed Peppers

PREP TIME:  20 minutes
TOTAL TIME:  30 minutes

Serves: 6

These flavorful Greek Stuffed Peppers have a hearty beef or lamb mixture baked inside bell peppers and topped with a dairy-free tzatziki sauce. This is the perfect meal or snack for the family, easy and nutritious! 

 

INGREDIENTS

Peppers:

    • 3–4 bell peppers any color
    • 1 Tbsp avocado oil or olive oil
    • 1 medium red onion diced about 1 cup
    • 3 cloves garlic minced
    • 1 lb grass fed ground beef or lamb
    • 1/2 tsp coriander
    • 1 tsp cumin
    • 3/4 tsp dried oregano *You can also use Balanced Bites Greek Seasoning Blend in place of these spice.
    • 3/4 tsp sea salt or to taste
    • 1/4 tsp fresh ground pepper or to taste
    • Zest of 1 lemon grated
    • Juice of 1 lemon – about 2 Tbsp
    • 2 Tbsp fresh parsley minced
    • 1/2 cup pitted kalamata olives chopped
 

Tzatziki:

  • 1 can full fat coconut milk chilled at least 6 hours, cream part only
  • 3 cloves garlic
  • Zest of 1 lemon
  • 2 tbsp fresh squeezed lemon juice about 1 med lemon
  • 3 tbsp chopped fresh dill
  • 1 med cucumber peeled seeded and chopped
  • 1/4 tsp cumin optional
  • 3/4 tsp sea salt or to taste
  • Black pepper to taste

DIRECTIONS

1. Prepare the tzatziki first. Add all ingredients (except the salt and pepper) to a food processor and pulse/process until well combined. It shouldn’t be completely smooth. Season with salt and pepper to taste. Refrigerate until ready to use.

2. Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a baking dish with avocado oil spray and place the pepper halves in the dish face up. Preheat your oven to 375°F.

3. Heat a large skillet over medium heat and add the oil once heated. Saute the onion for about a minute until soft and fragrant. Add the garlic and sauté another 40 seconds. Add the ground meat and season with spices, salt, and pepper. Cook, breaking up lumps, to brown the meat. Add the lemon zest, parsley, olives and stir, then remove from heat.

4. Spoon the meat mixture into the peppers to slightly overfill. Bake in the preheated oven for 18-20 minutes. I like my peppers to still have some crunch, you might want to bake a couple of minutes longer if you like them softer. Spoon the tzatziki over the peppers and serve immediately. Enjoy! If making ahead of time, cover and refrigerate or freeze after baking without the tzatziki.

RECIPE AND IMAGE CREDIT: Michele Rosen of www.paleorunningmomma.com