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Greek Style Couscous Stuffed Peppers
Greek Style Couscous Stuffed Peppers

Before you jump to Greek Style Couscous Stuffed Peppers recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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In order to see results, it is definitely not a necessity to drastically modify your eating habits. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. Soon enough, you will likely discover that you will eat more and more healthy food as your taste buds get accustomed to the change. As with many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.

Therefore, it should be somewhat obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to greek style couscous stuffed peppers recipe. You can cook 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. Take 3 Bell peppers, red/yellow/orange
  2. Use 100 grams Couscous
  3. You need 50 grams Feta cheese, sliced
  4. Prepare 40 grams Sundried tomatoes
  5. Take 10 Black pitted olives, halved
  6. Provide 3 tbsp Green pesto
  7. Use 30 grams Cheddar cheese
  8. Take 1 Spinach leaves, to garnish
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!!! :)

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