How to Make Yummy Greek Style Couscous Stuffed Peppers

Greek Style Couscous Stuffed Peppers. 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.

When sauce is finished, mix in the couscous and pine nuts. Spoon mixture evenly into pepper halves. Pour the tomatoes over the peppers and sprinkle with the feta cheese. You can have Greek Style Couscous Stuffed Peppers using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Greek Style Couscous Stuffed Peppers

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

This wholesome, Moroccan-style veggie dish is filled with flavour - make double and take for your lunch, from BBC Good Food Magazine. Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin. This recipe for Greek stuffed peppers will satisfy at dinnertime and will wow guests. It's easy as can be to make, but the dramatic presentation belies the simplicity Add a few tomatoes, olives, a bit of feta, and couscous, and you are practically standing in the sand, feeling the sea wash over your ankles.

Greek Style Couscous Stuffed Peppers step by step

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!!! :).

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. Greeks don't use cannellini beans or couscous in Stuffed Peppers. We use ground lamb or other meat sauteed with onions, then add.