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.

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