Thursday, March 12, 2009

Greek Stuffed Peppers

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!


Slow Cooker Greek Stuffed Peppers


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


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.

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