Greek Stuffed Peppers {Paleo, Whole30, Keto}

These flavor-packed Greek Stuffed Peppers have a savory beef or lamb mixture baked inside bell peppers and topped with a dairy-free tzatziki sauce.They’re easy to throw together and can be made ahead of time as well!  Paleo, Whole30, and Keto.

It took me awhile to warm up to stuffed peppers, but after making this bacon cheeseburger version and these pizza ones, I was completely hooked!

Since my Greek Gyro Bowls have also been such a hit, I decided to combine recipes and make Greek Stuffed Peppers.  Complete with an easy seasoned beef (or lamb) mixture with kalamata olives and topped with dairy-free tzatziki sauce.

You can make everything ahead of time too so they’re perfect for meal prep!  If you’re a fan of stuffed peppers, this version is an absolute must-try.

What You Need to Make Whole30 Greek Stuffed Peppers

The tzatziki sauce is completely dairy free so instead of using Greek yogurt, we’re using coconut cream (the thick part of a chilled can of coconut milk.)

For the ground meat mixture, you can use either ground beef or lamb, or even a combination of the two if you prefer.  Here’s everything you’ll need to prepare the stuffed peppers:

Tzatziki: 

• canned full fat coconut milk
• fresh garlic
• lemon
• fresh dill 
• cucumber
• ground cumin
• sea salt and black pepper

Peppers:

• bell peppers, any color
• avocado oil or olive oil
• red onion
• garlic
• grass fed ground beef or lamb 
• coriander
• cumin
• dried oregano *You can also use Balanced Bites Greek Seasoning Blend in place of these spices
• lemon
• sea salt and black pepper
• fresh parsley
• pitted kalamata olives

How to Make Greek Stuffed Peppers with Dairy Free Tzatziki Sauce

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

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.

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.  

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.  

How to Meal Prep Greek Stuffed Peppers

If you’re making the stuffed peppers ahead of time, cover and refrigerate the tzatziki sauce after preparing it.  You can keep it for 4 days in the refrigerator.  If you need to prep further ahead of time, just make the tzatziki a day or two before serving.

For the peppers, prepare and bake them as instructed, then cover and refrigerate (without the tzatziki) for up to 4 days.  To keep longer, cover tightly with plastic wrap or parchment, and freeze for up to one month.

I hope you’re ready for a seriously delicious dinner that’s low carb and keto friendly, Whole30 compliant, made with real food ingredients and packed with flavor!  Hope you enjoy – let’s cook!

Greek Stuffed Peppers {Paleo, Whole30, Low Carb}

Greek Stuffed Peppers {Paleo, Whole30, Keto}

These flavor packed Greek Stuffed Peppers have a savory beef or lamb mixture baked inside bell peppers and topped with a dairy-free tzatziki sauce. They’re easy to throw together and can be made ahead of time as well!

Author: Michele Rosen

Prep Time: 20 minutes

Cook Time: 30 minutes

Course: Dinner, Lunch

Cuisine: low carb, Paleo, Whole30

Keyword: keto, low carb, paleo, peppers, whole30

Servings: 6 servings

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4.5 from 20 votes

Ingredients

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

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

Instructions

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.

Nutrition

Calories: 334kcal

Carbohydrates: 7g

Protein: 16g

Fat: 28g

Saturated Fat: 17g

Cholesterol: 51mg

Sodium: 353mg

Potassium: 507mg

Fiber: 1g

Sugar: 3g

Vitamin A: 1878IU

Vitamin C: 80mg

Calcium: 35mg

Iron: 4mg

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Want More Whole30 Dinner Recipes?  Try One of These!

Paleo Bacon Cheeseburger Stuffed Peppers

Paleo Pizza Stuffed Peppers

Whole30 Gyro Bowls 

Chicken Burrito Bowls 

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