Greek Stuffed Peppers
Slow-cooker bell peppers stuffed with cannellini beans, feta, couscous and oregano.
🍳 Cook: 240 min
Ingredients
| 4 | large bell peppers | |
| 1 can (15 ounces) | cannellini beans, rinsed and drained | |
| 1 cup (4 ounces) | crumbled feta | |
| 1/2 cup | 120 ml | couscous |
| 4 | scallions, white and green parts separated, thinly sliced | |
| 1 | garlic clove, minced | |
| 1 teaspoon | 5 ml | dried oregano |
| — | coarse salt and freshly ground pepper | |
| — | lemon wedges, for serving |
Instructions
- Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
- Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
- Sprinkle peppers with scallion greens; serve with lemon wedges.
Cook's Notes — To make in the oven: Preheat oven to 350 degrees. In step 2, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 1 cup water. Cover; bake until peppers are tender, about 1 hour. Proceed with step 3.
From https://www.marthastewart.com/341733/slow-cooker-greek-stuffed-peppers