I was so proud of myself last Thursday for planning to actually cook, but then Joe called and asked if I wanted to go out for dinner. It WAS Nashville Restaurant Week AND F. Scott's had half-off their delicious burger, but I told him that I already had dinner in the Crockpot. However, I quickly folded, and we decided to go to ChaChah instead. It was totally worth it, and I've been using the leftovers for lunches all week. But that's also why this picture doesn't look that attractive. While I love eating them, leftovers just never quite look as appetizing as the original product.One of the complaints on the Martha Stewart website for this recipe was that they weren't really "GREEK" stuffed peppers. Blah blah blah, "real Greek stuffed peppers are made like so." Well, these are Greek-flavored or Greek-inspired stuffed peppers. The lemon really brightens up the flavors, and I enjoyed the way the beans make it heartier.
The other reason to make this recipe is because slow-cookers are magic. No added liquid or anything, but the couscous cooks up perfectly. The peppers barely even scalded on the bottom like I thought they would.
Slow-Cooker Greek Stuffed Peppers
source: Everyday Food via Erin's Food Files
Ingredients
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 ground pepper
Lemon wedges, for serving
Preparation
Slice a very thin layer from the base of each bell pepper so they sit flat (if you need to). 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.
