Greek Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Greek Stuffed Peppers calories by ingredient
Introduction
Adaptation of Martha Stuart's recipe, used quinoa instead of couscous. Adaptation of Martha Stuart's recipe, used quinoa instead of couscous.Number of Servings: 5
Ingredients
-
5 large bell peppers
2 can (30 ounces) cannellini beans, rinsed and drained
1 cup crumbled feta (4 ounces)
1/2 cup couscous
1 garlic clove, minced
1 teaspoon dried oregano
Tips
Find original recipe via Martha Stuart:
http://www.marthastewart.com/341733/slow-cooker-greek-stuffed-peppers
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.
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.