Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, greek style couscous stuffed peppers. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Greek Style Couscous Stuffed Peppers is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Greek Style Couscous Stuffed Peppers is something which I’ve loved my entire life.

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. Stuff peppers with the mixture, and arrange in a baking dish.

To begin with this particular recipe, we must first prepare a few components. You can have greek style couscous stuffed peppers using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Greek Style Couscous Stuffed Peppers:

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

Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. I baked these stuffed peppers in the oven. Used what I had on hand, substituting crumbled goat cheese for feta.

Steps 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!!! :)

This is simply a made up vegertarian concoction. Greeks don't use cannellini beans or couscous in Stuffed Peppers. We use ground lamb or other meat sauteed with onions, then add. Stuffed peppers are a delicious way to get a few of your five-a-day in one tasty meal serving as just A colourful Mediterranean-style dish with sun blushed tomatoes and melting mozzarella, you Top tip for making Stuffed peppers with couscous, courgette and mozzarella. Drain in colander, and place in a large baking dish.

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