Greek Stuffed Bell Peppers
- Ready In:
- 4hrs 15mins
- Ingredients:
- 10
- Serves:
-
4
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
- 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.
- 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.
- Fill peppers with mixture. Place upright in crockpot. Cover and cook on high, 4 hours.
- Garnish with green part of scallions and serve with lemon wedges.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!