Greek Stuffed Peppers

Ingredients

• 4 large bell peppers
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup (4 ounces) crumbled feta
• 1/2 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

Directions

• Step 1
  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.
• Step 2
  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.
• Step 3
  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 degrees. 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.
• Step 4
  4. Sprinkle peppers with scallion greens; serve with lemon wedges.

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