Greek Stuffed Peppers with Dairy-Free Tzatziki

GREEK STUFFED PEPPERS (Yemista)😍

I truly don’t get bored of eating healthy because there are SO many ways you can switch up flavors and techniques to create variety in your diet, like these Greek Stuffed Peppers with Dairy-Free Tzatziki😍 Great for a low carb weeknight meal, and perfect for meal prep since they taste just as delicious the next day. Do yourself a favor and add these to your menu for the week!

The flavors in this dish pull inspiration from Yemista, which are Greek stuffed peppers or tomatoes. They are typically filled with rice, sometimes ground meat, and a myriad of super flavorful spices, like allspice, which I used here. I remember having these in Greece and loving how the subtle sweetness in the dried fruit and allspice paired so well with the lamb and the crunch from the pine nuts. It is the ultimate comfort food and makes for a healthy and filling dinner. I adapted this to make it Whole30 approved, great for those looking for a little flavor variety on their dinner menus this month.

Serves 4-5

Ingredients:

For the Greek Stuffed Peppers:

• 5 large bell peppers (whichever color you prefer)

• 1 lb ground lamb or beef

• 1 small onion, chopped

• 3 tbsps olive oil

• 3 cloves minced garlic

• 1½ tsp allspice

• ¼ tsp smoked paprika

• ½ tsp cumin

• 2 cups cauliflower rice

• 2 tbsps tomato paste

• 1 cup crushed tomatoes

• ½ cup sliced almonds or pine nuts

• ½ cup golden raisins or finely chopped dried apricots (check your labels)

• ¼ cup chopped fresh parsley

• ½ cup chicken broth

• Salt to taste

For the Dairy Free Tzatziki Sauce:

• ¼ cup dairy-free, sugar-free mayo (I like ChosenFoods Avocado oil mayo)

• ¼ cup Chaokoh canned coconut milk or coconut cream

• ½ cup grated persian cucumber

• Juice from 2 lemons

• 2 tbsps fresh chopped dill

• 2 tsps grated garlic

• Salt and pepper to taste

Directions:

For the Greek Stuffed Peppers:

• Slice off the tops of the bell peppers and set aside. Remove the membrane using a paring knife and tap upside down on a cutting board to get rid of the seeds.

• Rub 2 tbsps olive oil and a pinch of salt all over the peppers. 

• Place the peppers sideways in a baking dish or cast iron, as well as the tops stem side up and broil for 5 minutes. 

• Remove the tops from the oven and set aside, flip the peppers and broil for 2-3 more minutes or until slightly charred. Flip the peppers upside down and set aside to cool (this will help them retain their shape).

• Preheat the oven to 350 degrees.

• Heat 1 tbsp olive oil in a large high sided skillet on medium heat. Add in onions and season with salt and pepper.

• Add in ground lamb and crumble with a wooden spoon. Cook on medium high heat until browned. Drain any excess fat.

• Add in garlic and season with salt, pepper, allspice, cumin, and smoked paprika. Cook for 30-60 seconds until the spices are well distributed.

• Add in the cauliflower rice and stir. Cook for 2-3 minutes until just starting to soften.

• Season with a pinch of salt and stir in tomato paste. 

• Pour in pureed tomatoes and mix through. Simmer for 5 minutes to let the flavors develop.

• Shut off heat and stir in the almonds or pine nuts, raisins, and parsley.

• Place peppers cut side up in a baking dish or cast iron - you want to ensure the peppers fit closely together and there is not too much open space.

• Fill with equal parts stuffing mixture and cover with the tops of the peppers. Add the chicken broth to the bottom of the baking dish around the peppers.

• Cover the dish with foil, ensuring the foil is not touching the peppers so it does not squish them.

• Bake for 20 minutes, remove the foil and bake for 30 minutes more or until the peppers are soft and tender.

• While the peppers are baking, make the tzatziki sauce by mixing the mayonnaise, coconut milk, grated cucumber, lemon juice, dill, garlic, salt and pepper. Taste and adjust for seasonings.

• Serve the peppers with the tzatziki sauce and enjoy!