Recipe: Tasty Greek Style Couscous Stuffed Peppers

Greek Style Couscous Stuffed Peppers. Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl.

Season mixture with salt and pepper. Greek-Style Stuffed Peppers The bounty of peppers found at the local farmers market in the early fall, combined with some standard Greek ingredients, creates a dish that bursts with color and fresh flavor. —Renee Murby, Johnston, Rhode Island Greek-Style Stuffed Peppers Recipe photo by Taste of Home Preparation. Coat a small baking dish with cooking spray. You can have Greek Style Couscous Stuffed Peppers using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Greek Style Couscous Stuffed Peppers

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

Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Season with salt and pepper, to taste. Stir until all the ingredients are combined. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown.

Greek Style Couscous Stuffed Peppers instructions

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!!! :).

In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Arrange the pepper halves cut side up in a. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Gemista or yemista (which in Greek means 'filled with') is a traditional recipe for Greek stuffed tomatoes and/or other vegetables that are baked, until soft and nicely browned.