Description
These Greek Stuffed Peppers are a flavorful, paleo and keto-friendly meal featuring bell peppers filled with a savory ground beef mixture and topped with a creamy homemade tzatziki sauce made from coconut milk. Perfectly baked to maintain a slight crunch, this dish offers bright Mediterranean flavors with fresh herbs, olives, and lemon zest.
Ingredients
Tzatziki Sauce
- 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 medium lemon)
- 3 tbsp chopped fresh dill
- 1 medium cucumber peeled, seeded and chopped
- 1/4 tsp cumin (optional)
- 3/4 tsp sea salt (or to taste)
- Black pepper to taste
Stuffed 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 (or Balanced Bites Greek Seasoning Blend)
- 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
Instructions
- Prepare Tzatziki Sauce: Add all tzatziki ingredients except salt and pepper to a food processor. Pulse until well combined but still slightly textured. Season with salt and black pepper to taste. Refrigerate until ready to serve.
- Prep Bell Peppers: Cut peppers in half lengthwise and remove seeds and membranes. Spray a baking dish with avocado oil spray and arrange the pepper halves face up. Preheat the oven to 375°F (190°C).
- Cook Meat Filling: Heat a large skillet over medium heat, add avocado oil. Sauté diced onion for about 1 minute until soft and fragrant. Add minced garlic and cook another 40 seconds. Add ground beef and season with coriander, cumin, dried oregano, sea salt, and pepper. Cook until meat is browned, breaking up lumps. Stir in lemon zest, lemon juice, fresh parsley, and chopped kalamata olives. Remove from heat.
- Stuff Peppers and Bake: Spoon the meat mixture into each pepper half, slightly overfilling them. Place baking dish in the preheated oven and bake for 18-20 minutes, leaving peppers slightly crunchy. Bake longer if you prefer softer peppers.
- Serve: Remove peppers from oven, spoon prepared tzatziki sauce generously over them and serve immediately. Leftovers can be refrigerated or frozen without tzatziki and topped when ready to serve.
Notes
- For softer peppers, extend baking time by a few minutes.
- Use full-fat coconut milk cream that has been chilled to create the creamy tzatziki base.
- The cumin in the tzatziki is optional depending on your taste preference.
- Ground lamb can be substituted for beef for a richer flavor.
- Make tzatziki ahead to allow flavors to meld. Keep refrigerated until serving.
- Season spice levels to taste, especially salt and pepper.
- This recipe is ideal for paleo, keto, and Whole30 diets.