Greek Style Couscous Stuffed Peppers
Greek Style Couscous Stuffed Peppers

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, greek style couscous stuffed peppers. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Greek Style Couscous Stuffed Peppers is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Greek Style Couscous Stuffed Peppers is something that I have loved my whole life.

The best stuffed peppers we've ever had. The raisins and feta cheese were wonderful in it. An absolutely delicious dish that can be served as a vegetarian main or a hearty side!

To get started with this recipe, we must prepare a few ingredients. You can have greek style couscous stuffed peppers using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Greek Style Couscous Stuffed Peppers:
  1. Get 3 Bell peppers, red/yellow/orange
  2. Get 100 grams Couscous
  3. Take 50 grams Feta cheese, sliced
  4. Prepare 40 grams Sundried tomatoes
  5. Prepare 10 Black pitted olives, halved
  6. Make ready 3 tbsp Green pesto
  7. Get 30 grams Cheddar cheese
  8. Make ready 1 Spinach leaves, to garnish

These red peppers stuffed with couscous, feta and olives are quick to make and incredibly satisfying. I baked these stuffed peppers in the oven. Used what I had on hand, substituting crumbled goat cheese for feta. This is simply a made up vegertarian concoction.

Instructions to make Greek Style Couscous Stuffed Peppers:
  1. Preheat the oven and put the kettle on to boil. Measure out 50g couscous (per person) and add 80ml (per person) boiling water and mix in a measuring jug. Cover and leave water to soak in for 10 mins, while you prepare the peppers.
  2. Cut peppers in half down the middle. I find this method much easier to eat than cutting the top off and filling the whole pepper, although it is down to personal preference. Deseed and devein the peppers, and put them in the oven/microwave until slightly soft (5 mins on high in the oven worked for me)
  3. Stir couscous with a fork and mix in the feta, sundried tomatoes and olives. Spread the pesto evenly on the inside of the peppers before spooning in the stuffing and packing it down.
  4. Add the grated cheddar on top of the peppers and place in the oven for 5-10 minutes, or until the cheese has melted and starts to brown.
  5. Add salad to garnish such as spinach leaves, and enjoy!!! :)

Greeks don't use cannellini beans or couscous in Stuffed Peppers. We use ground lamb or other meat sauteed with onions, then add. Perfectly portioned for two, these Greek-Style Stuffed Peppers make a healthy, low-carb dinner that's fast for weekdays and tastes fresh + delicious! They're simple and they're satisfying, making them a practical dinner for two. But my favorite way to cook them right now are these Greek style stuffed.

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