Thanks for joining Sarah and me for Meatless Monday today. January always feels like the longest month to me. It’s like a month where everyday feels like a Monday. Anyone else? Anyways, I have always enjoyed the Greek pairings of tomato, feta, lemon, olive oil and spinach and so I put them all together into these delicious Vegetarian Greek Stuffed Peppers with Tzatziki drizzle.
Preparing the couscous in advance will significantly cut down the prep time for this dish. I used Israeli (pearled) couscous but you can use the traditional as well. To make these Greek Stuffed peppers vegan friendly, simply omit the feta cheese. For my gluten free readers, brown rice or quinoa can easily be used instead of couscous.
The easiest way to precook the peppers is to roast them in the oven while you are preparing the filling. Then, you simply stuff them with the veggie goodness and bake them to heat throughout. I’ve also eaten these Greek Stuffed Peppers cold on top of a salad the next day and they were just as tasty.
The Tzatziki drizzle is a snap to make in seconds with your blender. It makes a great addition to the peppers and a fantastic healthy dip for raw veggies. I am all about using up my leftovers and I will be serving this drizzle as a salad dressing this week as well.