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You need to prepare Bell peppers, red/yellow/orange.
Prepare Couscous.
You need Feta cheese, sliced.
Use Sundried tomatoes.
You need Black pitted olives, halved.
Provide Green pesto.
Use Cheddar cheese.
You need to prepare Spinach leaves, to garnish.

Greeks don't use cannellini beans or couscous in Stuffed Peppers. 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.

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!!! :).

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. Cooking Channel serves up this Greek-Style Stuffed Peppers recipe from Ellie Krieger plus many other recipes at CookingChannelTV.com. 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.

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