Wednesday, January 28, 2009

Crock Pot Stuffed Peppers

I have never before found a Martha recipe so simple to make. I just put it together and it is cooking, and I bet it will be yummy. It threw me off to put raw couscous into the peppers, but the way the recipe reads, I am trusting that it will soften up fine!

Martha's Greek Stuffed Peppers


Serves 4

  • 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


  1. 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.
  2. 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.
  3. Sprinkle peppers with scallion greens; serve with lemon wedges.


To make in the oven: Preheat oven to 350 degrees. In step 2, use a 5-quart Dutch oven or oven proof pot with a tight-fitting lid; add 1 cup water. Cover; bake until peppers are tender, about 1 hour. Proceed with step 3.

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