Slow-Cooker Greek Stuffed Peppers

By ClaudiaJan

Get a head start on dinner with this fresh take on a slow-simmered meal.

Ingredients

• 4 large bell peppers
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 cup crumbled feta (4 ounces)
• 1/2 cup couscous
• 4 scallions, white and green parts separated, thinly sliced
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Coarse salt and ground pepper
• Lemon wedges, for serving

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.

To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. 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.

From Everyday Food,

October 2008