pile it up. [Greek stuffed peppers]

June 27th, 2012 by | comments

It’s already Wednesday? This week is flying by for me. Of course, now that I say that, the rest of the week is going to go by painfully slow. Let’s hope not though, because I can’t wait to go home this weekend to see my cousins from Ohio–it’s been far too long!

I was home last weekend as well, so my mom and I made these unbelievably flavorful stuffed peppers served atop a couscous blend. I’ve eaten this for lunch the past three days, and wish I had enough for the rest of the week. Though the recipe was time-consuming, the hours spent were definitely worth it. Delicious, healthy, colorful–can’t go wrong. :)

Dressing recipe:

6 jarred pepperoncini, stemmed

4 tbsp. jarred pepperoncini juice

4 tbsp. olive oil

2 tbsp. plain Greek-style yogurt

2 tbsp. fresh mint, chopped

2 tbsp. fresh oregano, chopped

2 cloves garlic, chopped

1/2 tsp. red pepper flakes

Black pepper, to taste


Puree pepperoncini, pepperoncini juice, 4 tbsp. oil, yogurt, oregano, mint, garlic and pepper flakes in a mini food processor until smooth; season with black pepper.

Pepper recipe:

3 large red potatoes, sliced 1/2-inch thick

3 bell peppers, halved lengthwise, seeded

1 Japanese eggplant, halved lengthwise

3 zucchini, cut lengthwise

1 red onion, cut into 1/2-inch thick rounds

3 tbsp. olive oil

Garlic salt and pepper, to taste

2 cups sliced fresh spinach

1/2 cup crumbled feta cheese

1 bag (16 oz.) Trader Joe’s Harvest Grains Blend (Israeli Style Couscous, Orzo, Baby Garbanzo Beans and Red Quinoa), cooked according to package directions


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

Toss potato slices, bell peppers, eggplant, zucchini and onion with 1 tbsp. olive oil; season with garlic 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 6 minutes. Grill eggplant, zucchini and onion, covered, over high heat until tender, 3 minutes per side. Chop all vegetables, except peppers, into bite-size pieces.

Combine chopped vegetables with spinach, feta and dressing, then stuff into peppers. Plate couscous, then place peppers on top. Serve.

Recipe adapted from Cuisine at Home.

// share //
  • All those grilled veggies look delicious! What a healthy and fun meal! Have a great weekend with your family!

  • The week is flying by? For me the summer is flying by. Crazy times, though I’d be sure to make the time to enjoy these peppers. Perfect!

  • “Already Wednesday” – please, the weekend can’t come soon enough. I’m exhausted… looking forward greatly to a read and a chance to catch up with a number of things. These look wonderful… very summery, and SO colourful, though I’ve never heard of a “pepperoncini”… I’ll have to look it up!

  • Wow – those look crazy good! And fun to cook with your mom. :) Crossing my fingers (and toes) for more grilling weather around here. Enjoy seeing your family!

  • These peppers look absolutely fantastic! Grilled veggies are the best :D

    Choc Chip Uru

  • oooh, this sounds awesome. I always forget about stuffed peppers but they’re really a perfect meal!

  • Oh, now I’m wishing I had these for lunch the last three days too. :) They look fabulous Caroline. Have a great time with your cousins this weekend! :) And here’s to a fast end to this work week too!

  • That is too funny. I’m making stuffed peppers with veal tomorrow and was thinking how I should do a more summery version next time. This is perfect.

  • What an awesome stuffed pepper recipe! I love the twist you’ve put on it :)

  • Everything about this dish is a win. The dressing, the stuffing, and serving them atop couscous make these peppers perfect for summer. You had these for 3 lunches in a row? Lucky you! :)

  • Absolutely gorgeous an dperfect for summer. I love that cous cous blend too, so pretty!

  • egg me on

    I wish this week was flying by as fast as yours. I’m going on vacation next week so it seems painfully slow. Maybe these peppers have sped things up for you. They look awesome! So colorful and summery. I absolutely love that the dressing is made with pepperoncini puree AND pepperoncini juice.

  • yes pile it on! These look amazing

  • These look beautiful. I am making grilled veggies this weeknd. Can’t wait for those amazing flavors.

  • Oh, wow! I am in love with these! What a great vegetarian recipe. So glad you get to see your cousins! TGIF!!! You made it to Friday. I feel like we need confetti and party poppers! It’s been a very loooong week over here.

  • I’m starving now… girl, you know how I love me some cous cous!! And fresh veggies are oddly what my body devours on these wretchedly hot days! Love this recipe, Caroline!!

  • Can veggies be described as looking sinfully delicious? Because these do!

  • What a tasty meal…I would be wanting to eat it everyday as well.

  • Very tasty yet a healthy meal, thanks for sharing this

  • WOW! You know it’s a great dish when you can’t look away. These visuals are gorgeous. I can only imagine how delicious this dish actually tastes like. Yum!

  • I saw this recipe in the magazine- glad someone tried it so I know what to expect, haha!

  • Looks delicious!

  • This looks absolutely fantastic in every way. So colorful and fresh. I am definitely putting it on my list of things to make.

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  • These. Look. Amazing! :D