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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 Try Using Food to Elevate Your Mood.

A lot of us have been trained to think that comfort foods are not good and should be avoided. At times, if your comfort food is a sugary food or another junk food, this holds true. Other times, though, comfort foods can be completely nutritious and it’s good for you to eat them. There are some foods that, when you consume them, could boost your mood. If you seem to feel a little bit down and need a happiness pick me up, try some of these.

Make several trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all fantastic for helping to boost your mood. This is possible as these foods have a bunch of magnesium which raises serotonin production. Serotonin is the “feel good” chemical substance that tells your brain how you feel at all times. The more serotonin in your brain, the more pleasant you’ll feel. Not only that, nuts, specifically, are a fantastic source of protein.

Now you know that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try several of these instead!

We hope you got insight from reading it, now let’s go back to greek style couscous stuffed peppers recipe. You can have greek style couscous stuffed peppers using 8 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Greek Style Couscous Stuffed Peppers:
  1. Use Bell peppers, red/yellow/orange
  2. You need Couscous
  3. Provide Feta cheese, sliced
  4. Use Sundried tomatoes
  5. Get Black pitted olives, halved
  6. Take Green pesto
  7. You need Cheddar cheese
  8. Get 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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