Greek Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 large bell peppers2 can (30 ounces) cannellini beans, rinsed and drained1 cup crumbled feta (4 ounces)1/2 cup couscous1 garlic clove, minced1 teaspoon dried oregano
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.
Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. 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.
Serving Size: Makes 5 peppers, 1/4 cup mixture left
Number of Servings: 5
Recipe submitted by SparkPeople user LUCKI_LEE.
Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. 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.
Serving Size: Makes 5 peppers, 1/4 cup mixture left
Number of Servings: 5
Recipe submitted by SparkPeople user LUCKI_LEE.
Nutritional Info Amount Per Serving
- Calories: 406.9
- Total Fat: 7.9 g
- Cholesterol: 9.6 mg
- Sodium: 307.8 mg
- Total Carbs: 64.1 g
- Dietary Fiber: 16.3 g
- Protein: 22.3 g
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