Hey everyone, I hope you are 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. This time, I’m gonna make it a little bit tasty. This will be really 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 popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Greek Style Couscous Stuffed Peppers is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. 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. Prepare 3 Bell peppers, red/yellow/orange
2. Take 100 grams Couscous
3. Make ready 50 grams Feta cheese, sliced
4. Make ready 40 grams Sundried tomatoes
5. Make ready 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

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.

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!!! :)

We use ground lamb or other meat sauteed with onions, then add. These stuffed peppers from Delish.com pack some serious Greek flavor into one simple dish. Bring to a boil then remove pan from heat. Stir in couscous then cover the pan with a tight-forming lid until the couscous is tender. A tasty Greek twist on the classic stuffed peppers.

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