- 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
- 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.
Cook's NoteTo 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.
I didn't like the taste of the Greek stuffed peppers at all. The presentation was beautiful- I mean, who wouldn't love seeing a vibrant yellow pepper stuffed with couscous? The flavor was lacking though and I think it could could have used more spice.
Nobody ate my dinner! Well, I was the only one to eat a few bites of the pepper, but that was it. Everyone just looked at me like, "you're kidding?" I looked back at them like, "Nope, I'm totally serious kids". If you make these, I suggest adding a lot of pepper and don't be afraid to add some of your favorite spices to the mix. This recipe is meant to be modified...trust me. You will enjoy the stuffed peppers as long as you make it your own. But that's with anything, isn't it?