Slow-Cooker Greek Stuffed Peppers
- 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
- This recipe is vegetarian
- Produce
- Bell peppers, large (4)
- Cannellini beans (1 can)
- Lemon, wedges (1)
- Oregano, dried (1 teaspoon)
- Scallions (4)
- Cooking & Baking
- Garlic clove (1)
- Salt and freshly ground pepper, Coarse (1)
- Pasta & Grains
- Couscous (1/2 cup)
- Dairy
- Feta (1 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published April 19, 2011 (1 year ago).
28 people saved this recipe.
