Greek style stuffed peppers with tzatziki

We made a similar dish on a cooking class during my trip to Greece and I just loved it! Hope you enjoy!
60+ min



  • 1/2 cucumber
  • 150g greek yogurt 
  • 1 tbsp white wine vinegar 
  • 2 cloves pressed garlic, or more to taste 
  • 2 tbsp olive oil 
  • Salt and pepper to taste 
  • Feta (to serve) 


  • 4 bell peppers
  • Salt and pepper
  • 1/3 cup quinoa 
  • 6 medium tomatoes, finely chopped 
  • 2 tbsp parsley, finely chopped 
  • 2 cloves pressed garlic 
  • 1 tbsp olive oil
  • 2/3 cup of vegetable or chicken stock 


Step 1


Step 2

Grate the cucumber into a bowl. Add salt and then leave for a couple of minutes. Use your hands or cheesecloth to squeeze out and remove excess water. Add the rest of the ingredients to the cucumber and stir to combine.

Step 3


Step 4

Preheat oven to 180

Step 5

Cut the bell peppers about 2 cm down from the stalk. Set aside the tops with the stalks. Use your hands or a spoon to remove the seeds and white bits from the peppers. Rub the inside of the bell peppers with salt and pepper

Step 6

In a bowl, add the quinoa, tomatoes, parsley, garlic, olive oil, salt and pepper and then mix to combine. Add to the inside of each of the bell peppers up to the top of the cut and then place the stalk tops back on top

Step 7

Place the stuffed peppers in a deep baking tray so they are close together. Add the stock to the base of the tray and then place in the oven for 1 hour. If the tops start to get too crisp, place some aluminum foil over the top. Check after 1 hour, and return to oven if necessary.

Step 8

Step 9

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Step 12

Halal Friendly
Kosher Friendly
Recipe by
Head chef

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