Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, greek style couscous stuffed peppers. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Greeks don't use cannellini beans or couscous in Stuffed Peppers. Great recipe for Greek Style Couscous Stuffed Peppers. I made these for me and my boyfriend for dinner, went down a treat!

Greek Style Couscous Stuffed Peppers is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Greek Style Couscous Stuffed Peppers is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook greek style couscous stuffed peppers using 8 ingredients and 5 steps. Here is how you can achieve 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. Take 50 grams Feta cheese, sliced
4. Get 40 grams Sundried tomatoes
5. Prepare 10 Black pitted olives, halved
6. Make ready 3 tbsp Green pesto
7. Make ready 30 grams Cheddar cheese
8. Make ready 1 Spinach leaves, to garnish

Drain in colander, and place in a large baking dish. When sauce is finished, mix in the couscous and pine nuts. Spoon mixture evenly into pepper halves. Season with salt and pepper, to taste.

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!!! :)

Stir until all the ingredients are combined. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet. The best stuffed peppers we've ever had. The raisins and feta cheese were wonderful in it. Guide for how to make these Greek-style stuffed peppers (print-friendly recipe below) Cook the meat and chickpeas for the stuffing mixture.

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