Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, greek style couscous stuffed peppers. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The best stuffed peppers we've ever had. The raisins and feta cheese were wonderful in it. An absolutely delicious dish that can be served as a vegetarian main or a hearty side!
Greek Style Couscous Stuffed Peppers is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Greek Style Couscous Stuffed Peppers is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have greek style couscous stuffed peppers using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Greek Style Couscous Stuffed Peppers:
- Make ready 3 Bell peppers, red/yellow/orange
- Make ready 100 grams Couscous
- Prepare 50 grams Feta cheese, sliced
- Get 40 grams Sundried tomatoes
- Take 10 Black pitted olives, halved
- Prepare 3 tbsp Green pesto
- Get 30 grams Cheddar cheese
- Take 1 Spinach leaves, to garnish
We use ground lamb or other meat sauteed with onions, then add. These red peppers stuffed with couscous, feta and olives are quick to make and incredibly satisfying. 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.
Instructions to make Greek Style Couscous Stuffed Peppers:
- 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!!! :)
Cooking Channel serves up this Greek-Style Stuffed Peppers recipe from Ellie Krieger plus many other recipes at CookingChannelTV.com. A tasty Greek twist on the classic stuffed peppers. This vibrant version at Tesco Real Food includes all the delicious flavours of the Mediterranean. Ensure your peppers can stand upright, slicing slivers from the bottom, if needed (but don't discard). Pour the tomatoes over the peppers and sprinkle with the feta cheese.
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