Greek Style Stuffed Peppers

Recipe by mamasmess
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 5-6
YIELD: 6 peppers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350º F.
  • Place artichokes in a food processor, and pulse until artichokes are chopped well. Set aside.
  • Heat olive oil over medium heat. Add onion and zucchini. Cook 3-5 minutes or until vegetables are softened.
  • Lower heat, and add garlic.
  • Cook 1 minute, stirring frequently so garlic doesn't burn.
  • Add tomato sauce, artichokes, olives, oregano, parsley, and salt.
  • Cook 15 minutes, or until sauce is thickened.
  • While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes.
  • Drain in colander, and place in a large baking dish.
  • When sauce is finished, mix in the couscous and pine nuts.
  • Stir to combine. Spoon mixture evenly into pepper halves.
  • Add hot water to dish to a depth of 1/2 inch. Bake uncovered for 20 minutes.
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