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Before you jump to Greek Style Couscous Stuffed Peppers recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.
We are all aware that having healthy meals can help us really feel better inside our bodies. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy ones plays a part in a more wholesome feeling. Eating more fresh vegetables helps you feel much better than eating a slice of pizza. Sometimes it’s difficult to find healthier foods for snacks between meals. Finding goodies that really help us feel better and boost our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try some of the following nutritious snacks the next time you need some extra energy?
If you might be looking for a fast snack, you can’t go drastically wrong with a whole grain one. Starting your working day with a piece of whole grain toasted bread can give you that extra boost you need to get going. Chips and crackers produced from whole grains can be excellent for quick treats to eat on the go. Make the change from refined products just like white bread to the healthier whole grain options.
A large assortment of instant health snacks is easily accessible. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to greek style couscous stuffed peppers recipe. To cook greek style couscous stuffed peppers you need 8 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Greek Style Couscous Stuffed Peppers:
- Get 3 Bell peppers, red/yellow/orange
- Get 100 grams Couscous
- You need 50 grams Feta cheese, sliced
- You need 40 grams Sundried tomatoes
- Take 10 Black pitted olives, halved
- Prepare 3 tbsp Green pesto
- Use 30 grams Cheddar cheese
- Prepare 1 Spinach leaves, to garnish
Steps 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!!! :)
They're simple and they're satisfying, making them a practical dinner for two. But my favorite way to cook them right now are these Greek style stuffed. Pour the tomatoes with their juices over the peppers and sprinkle with the feta. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Uncover and bake until the meat.
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