Greek Stuffed Peppers

4 large bell peppers
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup (4 ounces) crumbled feta
½ cup couscous
4 scallions, white and green parts separated, thinly sliced
1 clove garlic, minced
1 teaspoon dried oregano
Coarse salt and freshly ground pepper
Lemon wedges, for serving

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. Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl with pepper tops. Season with salt and pepper and toss to combine; Stuff peppers with bean mixture.
3. If using a slow cooker, place stuffed peppers upright in slow cooker. Cover and cook on high for 4 hours. If using an oven, preheat to 350° F. Place peppers upright in a 5-quart Dutch oven with a tight-fitting lid. Add 1 cup water, cover, and bake until peppers are tender, about 1 hour.
4. Sprinkle peppers with scallion greens; serve with lemon wedges.

Serves: 4