Slow-Cooker Greek Stuffed Peppers
Prep: 15 minutes Total: 4 1/4 hours
Get a head start on dinner with this fresh take on a slow-simmered meal.
Ingredients
Serves 4.
- 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
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.
First published