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Slow-Cooker Greek Stuffed Peppers

  • prep: 15 mins
    total time: 4 hours 15 mins
  • servings: 4

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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 freshly ground pepper
  • Lemon wedges, for serving

Cook's Note

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.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Sprinkle peppers with scallion greens; serve with lemon wedges.

Source
The Martha Stewart Show, October Fall 2008

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Reviews (53)

  • twinmum74 22 Aug, 2014

    I made this last night with mixed results. My husband and I loved the peppers. Next time we'll add a some chopped olives. However, my 6 qt slow cooker is too big for this recipe. The poor peppers were cooked to death, stuck to the bottom and fell apart when I tried to serve them. Next time I'll cook them in the oven.

  • Johnny Cee 28 Mar, 2014

    Love Sarah Carey. She always delivers. However, not a fan of Canneli Beans I prefer chick peas or just more couscous.
    I Cr 13:8a, Love never fails !

  • cellochick451 16 Feb, 2014

    Sorry- I also added 4 mushrooms the second time I made this. I think their moisture really helped the quinoa cook. The first time I made this, I thought this dish was a little one dimensional so definitely feel free to add your favorite ingredients.

  • cellochick451 16 Feb, 2014

    This recipe was so great. I had to substitute quinoa and it was dynamite. When I placed the bell pepper in the crock pot I just drizzled some veggie broth inside each bell pepper. I also added a jalapeƱo and a couple dashes of thyme, cayenne, and paprika. I doubled the garlic and oregano the second time I made this. I just have to warn everyone about cooking times. They really vary from crock pot to crock pot. Mine cooked faster then four hours on "keep warm" so don't stray too far away.

  • FoHaske 6 Aug, 2013

    Made this recipe the first time I had my in-laws over and haven't stopped making it since... It was such a hit!!! Last night when I made it I added some green olives...yumm!

  • Robin Lightle-Phillips 28 Mar, 2013

    About the couscous, am I supposed to cook it first?

  • Joy Versetti 3 Mar, 2013

    I used a can of drained diced tomatoes instead of the beans, cooked in the oven and they were yummy. Served as a side with baked salmon

  • britnym 20 Jan, 2013

    Love this! Followed recipe exactly, except I did add pre-cooked diced chicken and stuffed 6 peppers. Cooked in crockpot for 3 hours and turned out perfect! Even my little ones liked it.

  • sweetpeainspain 18 Apr, 2010

    I cubed and roasted an eggplant and added that and a can of drained diced tomatoes to this recipe.

  • FLH 16 Mar, 2009

    I made these using the oven method. I liked them, although my husband and son felt different. I do agree they need "something". Not sure - maybe tomatoes?

  • QueenBriggs 12 Mar, 2009

    I have made this twice so far using the oven method. The first time, I precooked the couscous and it came out a bit mushy. The second time, I left the couscous raw and it came out PERFECT. These are healthy, easy and delicious! A family favorite for years to come and a nice change from a traditional pepper with rice and beef.

  • GigiGool 2 Mar, 2009

    This entree was easy and delicious. Healthy too. The only negative comment I have is that four hours on high in my crockpot was too long and the cous cous got mushy. Next time I will check the dish at 3 hours. Otherwise it was really yummy and fills you up without weighing you down. And a dash of Frank's Red Hot sauce on the cooked peppers adds a nice kick..

  • LKM1138 2 Feb, 2009

    I loved this recipe! We have a Celiac in the family so I substituted uncooked Quinoa for the Couscous. I mixed up the filling and stuffed the peppers the day before and placed my entire crock in the refrigerator, until I was ready to cook. I did place a small amount of water in the bottom of the crock -- I was just a little nervous about the Quinoa cooking, but everything turned out great!

  • Nyago 25 Jan, 2009

    I made this yesterday, there's no reason to cook the couscous first as it absorbs much of the liquid that comes out of the peppers while cooking. I was a bit antsy about putting the peppers into the crock pot with no liquid but I made the recipe exactly as stated and it was wonderful. The bottom of the peppers didn't scald like I'd feared, and the couscous was soft, cooked and full of flavor from getting its liquid from the other ingredients.

  • cynthia75024 24 Jan, 2009

    I tried this tonight and loved it. I used cooked rice instead of couscous, and shallot instead of green onion. I added oregano and basil. Baked it wrapped in foil in a water bath. Very easy and tasty.

  • mrsctoo 19 Jan, 2009

    I think the couscous should be cooked before adding it to the mixture. I just made these this weekend and substituted some left-over orzo (already cooked) for the couscous. I also drizzled a small amount of olive oil over the top of each pepper(~ 1/2 teaspoon per pepper) before turning the cooker on. Peppers have a lot of water in them that is given off during the cooking process. They came out great. I think this is a great basic recipe theat you can add to, i.e. sausage or more veggies.

  • betjentol 4 Jan, 2009

    I'm looking forward to trying this recipe, but I have a question... is the n n cup of couscous cooked or uncooked?

  • sdalten 16 Dec, 2008

    I have never made something in my slow cooker without adding any liquid - slightly skeptical. Anyone out there that can attest to this method?

  • 2arms 20 Nov, 2008

    I am unclear on whether or not to use cooked or uncooked couscous in the recipe. Since there is no liquid added, I assume that I need to cook the couscous first...

    For some reason I can't see any of the other comments, so I am on my own here, I guess.

  • 3Christine 3 Nov, 2008

    I made this on Friday, and both my husband and I thought it was really good. I added extra garlic and oregano. I also added 1 cup of chopped, cooked chicken. Next time I will add two cups of chicken, and an additional pepper to stuff. I did add a little salt, despite the salty feta and beans, and it kicked up all the flavors a bit.

  • jimsusan 2 Nov, 2008

    I used more garlic and oregano PLUS I added 1/4 cup of sliced black olives for great flovor!

  • lululili101 30 Oct, 2008

    I like spice and garlic. I followed directions and added more garlic and oregano and found it boring. I'm going to add even more garlic and spice tonite when I reheat it. Any other suggestions?

  • dreamydandelion 28 Oct, 2008

    This dish was so super yummy. Lots of flavor, super filling because of all the beans, and low calorie. Does it get any better? I will be making this one over and over.

  • 3Christine 28 Oct, 2008

    oops ... sorry .. found my answer further down in the comments. Uncooked cous cous. I like the idea of adding red onion and some parsley.

  • 3Christine 28 Oct, 2008

    I have the same question about the cous cous. Do you need to cook it beforehand if using a crock pot? My husband didn't like the idea of a recipe without meat (LOL!) so I am going to add some pre-cooked chicken.

  • gsnmama 25 Oct, 2008

    My boyfriend doesn't like beans in general so won't eat this if he knows it has beans. Do you think I could smash the beans and mix in with the cheese and couscous? Any suggestions?

  • MrsLucky 24 Oct, 2008

    This looks like something I would like, so I will try this recipe. I will bake these in the oven covered. Just a suggestion when preparing stuffed peppers I usually blanch my peppers first. This way they are completely tender when the baking is done without overcooking the inside goodness.

  • panda5 24 Oct, 2008

    Is the couscos cooked before it goes into peppers?

  • Barnyard 24 Oct, 2008

    I baked these stuffed peppers in the oven. Used what I had on hand, substituting crumbled goat cheese for feta

  • Maureen971 12 Oct, 2008

    I made this last night and we really enjoyed it. I used what I had (Israelie couscous/red onion) and it tasted better than I thought it would. It was not bland. I used my own dried oregano also. I used the oven method, not the slo cooker..perfect.

  • Squrel 10 Oct, 2008

    The one with the rice - this is what I am looking for. Will the above recipe follow for amounts of liquid, etc. if I use ground meat and uncooked rice? Haven't found the recipe I'm looking for.

  • tigerlille 8 Oct, 2008

    I would bind the filling with a little tahini thinned with water, and add chopped parsley.

  • Freakymom 8 Oct, 2008

    This is not a traditional way to make Greek Stuffed Peppers. I am Greek and in 40 years have never heard or seen anything like this recipe. This is simply a made up vegertarian concoction. Greeks don't use cannellini beans or couscous in Stuffed Peppers. We use ground lamb or other meat sauteed with onions, then add uncooked rice, a little tomato paste, spices, i.e., cinnamon, nutmeg, etc.; then stuff into Green Bell Peppers, Tomatoes, or Banana pepers and roast for 1hr or longer.

  • morgang 7 Oct, 2008

    It appears you can either cook the assembled peppers in a regular oven in a Dutch Oven or pot, OR you can put them in a slow cooker. The directions just aren't sequenced as clearly as they might have been. Looks like a great recipe, I'm going to try it.

  • morgang 7 Oct, 2008

    It appears you can either cook the assembled peppers in a regular oven in a Dutch Oven or pot, OR you can put them in a slow cooker. The directions just aren't sequenced as clearly as they might have been. Looks like a great recipe, I'm going to try it.

  • morgang 7 Oct, 2008

    It appears you can either cook the assembled peppers in a regular oven in a Dutch Oven or pot, OR you can put them in a slow cooker. The directions just aren't sequenced as clearly as they might have been. Looks like a great recipe, I'm going to try it.

  • morgang 7 Oct, 2008

    It appears you can either cook the assembled peppers in a regular oven in a Dutch Oven or pot, OR you can put them in a slow cooker. The directions just aren't sequenced as clearly as they might have been. Looks like a great recipe, I'm going to try it.

  • morgang 7 Oct, 2008

    It appears you can either cook the assembled peppers in a regular oven in a Dutch Oven or pot, OR you can put them in a slow cooker. The directions just aren't sequenced as clearly as they might have been. Looks like a great recipe, I'm going to try it.

  • morgang 7 Oct, 2008

    It appears you can either cook the assembled peppers in a regular oven in a Dutch Oven or pot, OR you can put them in a slow cooker. The directions just aren't sequenced as clearly as they might have been. Looks like a great recipe, I'm going to try it.

  • morgang 7 Oct, 2008

    It appears you can either cook the assembled peppers in a regular oven in a Dutch Oven or pot, OR you can put them in a slow cooker. The directions just aren't sequenced as clearly as they might have been. Looks like a great recipe, I'm going to try it.

  • Jenapea 7 Oct, 2008

    uncooked- otherwise it will be mushy and pasty

  • Jenapea 7 Oct, 2008

    uncooked- otherwise it will be mushy and pasty

  • ellencav 7 Oct, 2008

    Uncharacteristically confusing recipe. What does Step 4 mean?

  • ellencav 7 Oct, 2008

    Uncharacteristically confusing recipe. What does Step 4 mean?

  • ellencav 7 Oct, 2008

    Uncharacteristically confusing recipe. What does Step 4 mean?

  • otismanda 7 Oct, 2008

    do I use cooked or uncooked couscous? Confused

  • otismanda 7 Oct, 2008

    do I use cooked or uncooked couscous? Confused

  • otismanda 7 Oct, 2008

    do I use cooked or uncooked couscous? Confused

  • otismanda 7 Oct, 2008

    do I use cooked or uncooked couscous? Confused

  • otismanda 7 Oct, 2008

    do I use cooked or uncooked couscous? Confused

  • Allybean 6 Oct, 2008

    I par cooked my couscous and it was FABULOUS! I made 6 for for a family dinner and EVERYone loved them! I will definitely make this again!

  • ehguy11 1 Oct, 2008

    I don't have a slow-cooker, so used my trusty dutch oven. No worries about using dry couscous.....it came out great! I guess the couscous gets steamed. A very flavorful main dish without the fuss. Next time I will add some chopped parsley as well.

  • lij 28 Sep, 2008

    I'm unsure if the couscous should be cooked or dry when added to the mixture. I'm using a slow cooker. thanks!