Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, greek style couscous stuffed peppers. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
An absolutely delicious dish that can be served as a vegetarian main or a hearty side! These vegetarian stuffed peppers & tomatoes are filled with herb. The best stuffed peppers we've ever had.
Greek Style Couscous Stuffed Peppers is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Greek Style Couscous Stuffed Peppers is something that I have loved my entire life. They are nice and they look fantastic.
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 can achieve that.
The ingredients needed to make Greek Style Couscous Stuffed Peppers:
- Get 3 Bell peppers, red/yellow/orange
- Make ready 100 grams Couscous
- Make ready 50 grams Feta cheese, sliced
- Get 40 grams Sundried tomatoes
- Take 10 Black pitted olives, halved
- Get 3 tbsp Green pesto
- Make ready 30 grams Cheddar cheese
- Prepare 1 Spinach leaves, to garnish
Greeks don't use cannellini beans or couscous in Stuffed Peppers. We use ground lamb or other meat sauteed with onions, then add. These red peppers stuffed with couscous, feta and olives are quick to make and incredibly satisfying. Drain in colander, and place in a large baking dish.
Steps to make Greek Style Couscous Stuffed Peppers:
- 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.
- 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)
- 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.
- 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.
- Add salad to garnish such as spinach leaves, and enjoy!!! :)
When sauce is finished, mix in the couscous and pine nuts. Spoon mixture evenly into pepper halves. 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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