2 tablespoons Greek yogurt
2 tablespoons fresh parsley, chopped
For the Yogurt Sauce:
3 tablespoons Greek yogurt
2 tablespoons tomato paste
1 tablespoon chili sauce
1 pickled cucumber, finely chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
DirectionsPrepare the Filling:
In a pan over medium heat, sauté the onion, carrots, and zucchini until soft (about 5 minutes).
Season with salt, black pepper, and paprika, then remove from heat.
In a bowl, mix the sautéed vegetables, diced tomato, crumbled feta, shredded cheese, Greek yogurt, and fresh parsley.
Stuff the Peppers:
Preheat the oven to 360°F (180°C).
Place the pepper halves on a baking tray, cut side up.
Spoon the vegetable and cheese mixture into each pepper.
Bake:
Bake in the preheated oven for 35 minutes, or until the peppers are tender and the cheese is golden.
Prepare the Yogurt Sauce:
In a small bowl, mix Greek yogurt, tomato paste, chili sauce, pickled cucumber, fresh parsley, and dill.
Stir until smooth and refrigerate until ready to serve.
Serve:
Remove the peppers from the oven and serve warm with a dollop of the yogurt sauce.
Serving Suggestions
Serve with a side of crusty bread or pita.
Pair with a light green salad for a complete meal.
Enjoy with quinoa or rice for extra heartiness.
Drizzle with extra olive oil and a sprinkle of chili flakes for a spicy kick.
Cooking Tips
For extra flavor, roast the bell peppers first before stuffing them.
Use a mix of cheeses for a richer taste.
If you prefer a meat version, add cooked ground chicken or turkey to the filling.
To make it vegan, swap feta for vegan cheese or mashed tofu.
Nutritional Benefits
Bell peppers are rich in vitamin C and antioxidants.
Feta cheese provides protein and calcium for bone health.
Zucchini and carrots add fiber and essential vitamins.
Greek yogurt supports gut health with probiotics.
