Thursday, March 12, 2009

Greek Stuffed Peppers

Posted by Erin / 8 comments » / slow cooker, vegetarian

My good friend Liesl and I are cooking buddies. We really inspire each other, and often ask each other for advice, or share our cooking & baking adventures. She recently told me about these Greek Stuffed Peppers from Everyday Food she had made. I knew the flavors sounded like something I would like; and I should make it sometime. Then, when I saw red peppers were on sale at Kroger, I bought 4, and decided to use them for this recipe.

She made hers in the oven, but due to my wacky work schedule, it better suited The Boy and I to make them in the slow cooker. Luckily Miss Martha provided instructions for both methods. These were pretty easy to throw together, and I was surprised you didn’t have to cook the couscous first! I definitely recommend this recipe if you’re looking for a filling, vegetarian meal that you can easily prepare ahead of time. I ate mine alongside hummus & carrots, and a greek salad. Thanks again Liesl for sharing this recipe with me!

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Slow Cooker Greek Stuffed Peppers

from Everyday Food, as seen on Liesl's Confection Dissection

Ingredients:

4 large bell peppers (I used red)
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 ground pepper
Lemon wedges, for serving

Directions:

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.

To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.

Sprinkle peppers with scallion greens; serve with lemon wedges.

Posted by Erin on March 12, 2009
8 Comments »
 

8 Responses to “Greek Stuffed Peppers”

  1. 1
    KMAYS — March 12, 2009 @ 10:20 am

    Oh yay! I’ve been looking for more veggie slow-cooker recipes that aren’t soups/stews. Thanks!

  2. 2
    Liesl — March 12, 2009 @ 10:29 am

    yea!!! you made them!!! They look yummy! I think the orange peppers are much prettier, but I am curious to talk to you and see what they were like in the slow cooker! Glad you liked them!

  3. 3
    Katie — March 12, 2009 @ 11:15 am

    I bookmarked these when I saw them on Liesl’s blog. They have looked great both times! I’m excited that you can make them in a slowcooker too that’s handy.

  4. 4
    Sara — March 12, 2009 @ 12:57 pm

    I pulled this recipe out of the magazine a while back, but haven’t made it yet. I love Everyday Food, I have a lot of success with their recipes.

  5. 5
    Kerstin — March 13, 2009 @ 8:52 pm

    What a great idea to stuff peppers with couscous instead of rice – looks yummy.

    I just found your blog and I’m really enjoying it!

  6. 6
    Pearl — March 14, 2009 @ 5:38 am

    i’ve never heard of making stuffed peppers in the slow cooker before – what a brave and great idea! stuffed peppers are yummmmmmz :)

  7. 7
    Erin — March 15, 2009 @ 9:17 am

    I gave up meat for lent, and this sounds like a great meatless meal! I bet it would be tasty with chickpeas, too.

  8. 8
    sheryl — March 19, 2009 @ 4:40 pm

    I LOVE stuffed peppers, but never think to make them. Thanks for the recipe!

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