Greek Stuffed Peppers

Greek Stuffed Peppers

The flavors of the Mediterranean combine for a simple weeknight meal.

20 min. prep time
8 servings
000 Ratings


4 medium red, orange or yellow bell peppers, split in half vertically, seeds removed, stems intact
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces mild bulk Italian sausage
5 ounces uncooked couscous
1/4 cup kalamata olives, chopped
1/4 cup Italian dressing
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
1 medium (1/2 cup) tomato, chopped


Heat oven to 350°F.

Place peppers onto rimmed baking sheet, cut-sides up. Sprinkle with salt and pepper. Bake, turning once, 20 minutes or until just beginning to soften. Remove from oven; place 2 slices cheese over each pepper half. Bake 2-3 minutes or until cheese is melted.

Cook sausage in 10-inch nonstick skillet over medium heat until browned; drain. Set aside.

Cook couscous according to package directions. Place into bowl; add cooked sausage, olives, dressing, parsley and lemon juice; mix well. Fill each pepper with about 1/2 cup sausage mixture; sprinkle with tomatoes.

Nutrition Facts (1 serving)

Calories: 290

Fat: 18g

Cholesterol: 40mg

Sodium: 680mg

Carbohydrates: 21g

Dietary Fiber: 2g

Protein: 11g

Recipe #15982©2013Land O'Lakes, Inc.

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