Greek Stuffed Peppers

It doesn't take long to make the filling, but if you'd like to do so in advance, mix the ingredients and stuff the peppers one day ahead. The dish can be made with or without a slow cooker; oven instructions follow.

  • Servings: 4
Greek Stuffed Peppers
Recipe continues below this recipe video

Source: Martha Stewart Living, February 2009


  • 4 large bell peppers
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 cup crumbled feta (4 ounces)
  • 1/3 cup couscous
  • 4 scallions, white and green parts separated, thinly sliced
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Coarse salt and freshly ground pepper
  • Lemon wedges, for serving


  1. Slice a very thin layer from the bases of bell peppers so they sit flat. Slice off 1/4 inch from tops, just below stem. Cut out stems, and discard. Coarsely chop pepper tops, and transfer to a medium bowl. Remove ribs and seeds from peppers, and discard.

  2. Add beans, feta, couscous, scallion whites, garlic, and oregano to the bowl. Season with salt and pepper, then toss to combine. Stuff peppers with bean mixture; place upright in a slow cooker. Cover, and cook on high for 4 hours.

  3. 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.


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