Greek Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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From Everyday Food Ingredients:
4 large bell peppers |
1 (15 ounce) can cannellini beans, rinsed and drained |
1 cup crumbled feta cheese (4 oz) |
1/2 cup couscous |
4 thinly sliced scallions, white and green parts separated |
1 garlic clove, minced |
1 teaspoon dried oregano |
coarse salt |
ground black pepper |
lemon wedge |
Directions:
1. Take a thin slice off the base of each bell pepper so they stand up. Slice off tops just below stems. Discard stems. Remove seeds and ribs.
2. Chop pepper tops and place in a bowl. Add beans, feta, couscous, white part of scallions, garlic and oregano. Season with salt and pepper and toss well.
3. Fill peppers with mixture. Place upright in crockpot. Cover and cook on high, 4 hours.
4. Garnish with green part of scallions and serve with lemon wedges.
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