Greek Pork Stuffed Peppers

with dill tzatziki, feta and olives

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ oz. Pitted Kalamata Olives
  • Info
    2 oz. Feta Cheese
  • 3 Green Bell Pepper
  • 2 Dill Sprigs
  • 2 Persian Cucumber
  • Info
    2 oz. Sour Cream
  • 2 tsp. Greek Seasoning Blend
  • 12 oz. Ground Pork

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

  • 1

    prepare the ingredients

    Halve green bell peppers lengthwise and remove seeds and ribs. trim cucumbers and coarsely chop. mince dill. stems and all. slice olives into thin rounds.

  • 2

    roast the peppers

    Place green bell peppers on prepared baking sheet, cut side down, and spray with cooking spray. Roast in hot oven until tender and lightly browned, 14-16 minutes. While peppers roast, make filling.

  • 3

    make the filling

    line a plate with paper towel. Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, ground pork to hot pan Cook, breaking up meat with a spoon, until no pink remains, 5-7 minutes. transfer to paper towel lined plate. combine pork with seasoning blend, and feta cheese.

  • 4

    stuff and bake the peppers

    Carefully, flip roasted peppers to cut side up. Divide filling between each pepper and top with mozzarella cheese. Roast until cheese is melted, 8-10 minutes.

  • 5

    make the sauce and finish the dish

    combine sour cream, dill, cucumber, and a pinch of salt and pepper. plate as shown. garnish with olives.

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