Greek Style Couscous Stuffed Peppers. Great recipe for Greek Style Couscous Stuffed Peppers. I made these for me and my boyfriend for dinner, went down a treat! Great with Ainsley Harriet's Spicy Couscous if you can find it!
Greeks don't use cannellini beans or couscous in Stuffed Peppers.
We love a trip to the local Greek restaurant as much as anyone else, but there's something so satisfying about whipping up Greek dishes in the comfort of your own kitchen.
This recipe for Greek stuffed peppers will satisfy at dinnertime and will wow guests.
Actually this is an easy recipe just gone the additional ones. I think the hardest part is to locate the best ingredients consequently you can enjoy the tasty Greek Style Couscous Stuffed Peppers for your dinner with your connections or family.
You can cook Greek Style Couscous Stuffed Peppers using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Greek Style Couscous Stuffed Peppers
- It's 3 of Bell peppers, red/yellow/orange.
- Prepare 100 grams of Couscous.
- You need 50 grams of Feta cheese, sliced.
- Prepare 40 grams of Sundried tomatoes.
- Prepare 10 of Black pitted olives, halved.
- It's 3 tbsp of Green pesto.
- It's 30 grams of Cheddar cheese.
- You need 1 of Spinach leaves, to garnish.
It's easy as can be to make, but the dramatic presentation belies the simplicity of this stuffed peppers recipe's preparation (which. Tip the couscous into a bowl, add a little salt and pepper and a tablespoon of olive oil. Fluff up the couscous with a fork, then divide and spoon into the softened peppers. Season mixture with salt and pepper.
Greek Style Couscous Stuffed Peppers instructions
- 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!!! :).
The Spruce Eats / Diana Rattray. Large peppers are not the only option for stuffing. This stuffed mini pepper recipe creates a colorful, easy, and irresistible appetizer you'll want to make all the time. The filling is a combination of dry ranch dressing mix, cream cheese, and mayonnaise. Serve colourful, flavour-packed stuffed peppers for a light Mediterranean-style supper.
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