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Greek Stuffed Peppers
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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 (3/4-ounce) slices Land O Lakes® Italian Blend

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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

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

  4. STEP 4

    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.

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