Greek Stuffed Peppers Over Herbed Couscous

29 06 2012

Typically stuffed peppers are loaded with rice and meat, but this version is packed with freshly grilled veggies, lending to a lighter meal. Use any color of bell pepper that tickles your fancy, here I’ve used a combo of red, orange and yellow. I recommend a glass of crisp, dry Chardonnay to accompany this flavorful meal!

Greek Stuffed Peppers Over Herbed Couscous

The following serves 2 with leftovers (compliments of Cuisine at Home):

  • 1 large red potato, sliced 1/2-inch thick
  • 2 bell peppers (or 3 smaller bell peppers), halved lengthwise and seeded
  • 1 eggplant, halved lengthwise
  • 1/2 zucchini, cut lengthwise
  • 1/2 red onion, cut into 1/2-inch-thick rounds
  • 3 Tbsp extra-virgin olive oil
  • 3 jarred pepperoncini, stemmed
  • 2 Tbsp jarred pepperoncini juice
  • 1 Tbsp plain Greek-style yogurt
  • 3 Tbsp chopped fresh mint
  • 2 tsp dried oregano
  • 1 clove garlic
  • 1/4 tsp red pepper flakes
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pitted and quartered kalamata olives
  • 1 cup baby spinach or diced cucumber
  • Box of instant couscous
  • Lemon zest of half a lemon
  • Salt and pepper to taste

Prepare the grill for indirect grilling, heating one side to high heat and the other side to low heat. Brush grill grate with oil.

For the dressing, puree pepperoncini, pepperoncini juice, 2 Tbsp olive oil, yogurt, 1 Tbsp mint, 1 tsp dried oregano, garlic and pepper flakes in a mini food processor until smooth; season with black pepper and set aside.

For the peppers, toss potato slices, bell peppers, eggplant, zucchini, and onion with 1 Tbsp olive oil; season with salt and pepper.

Grill potatoes, covered, over low heat until tender, about 4 minutes per side. Grill peppers, covered, cut side down only, over low heat, until tender about 5 minutes. Grill eggplant, zucchini and onion, covered, over high heat, until tender, 3 minutes per side. Once cool enough to handle, chop all veggies, except peppers, into bite-size pieces.

Combine chopped veggies with feta cheese, olives, spinach or cucumber and dressing, then stuff into peppers.

Meanwhile,saute couscous in 1 tsp olive oil in a saucepan over medium-high heat until light brown, about 2 minutes. Add water and prepare couscous according to package directions. Toss couscous with 1 tsp dried oregano, 1 Tbsp chopped mint and lemon zest. Season with salt and pepper.

Serve stuffed peppers over couscous.

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