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Greek Stuffed Peppers

Presented by:
Land O' Lakes
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Fresh bell peppers stuffed with couscous, sausage, cheese and Kalamata olives make a perfect weeknight meal full of Mediterranean flavor.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
45 min
Recipe Servings


4 medium peppers (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® Deli 4 Cheese 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


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.


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