Greek Stuffed Peppers
Betsy Gibson
ingredients
- 4 large bell peppers
- 1 can (15 oz) cannelloni beans, rinsed and drained
- 1 cup crumbled feta cheese (4 oz)
- 1/2 cup couscous
- 4 scallions, white and green parts separated, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- course salt & ground pepper
- lemon wedge for serving
directions
- 1
1-Slice thin layer from base of bell pepper so they sit flat. Slice off top, discard stem, top..remove ribs and seeds
- 2
2-Mix beans, feat, couscous, scallion whites, garlic and oregano. Season with s&p. Stuff peppers with bean mixture, place upright in slow cooker. Cover and cook in high 4 hours
- 3
3-Sprinkle peppers with scallion greens and serve with lemon wedges.
- 4
(For oven heat to 350 add 1 cup water, cover and bake 1 hour)
Source: Betsy Gibson
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