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Slow-Cooker Greek Stuffed Peppers
The Martha Stewart Show, October 2008
Serves 4
I always think it’s fun to try a couple of dishes from a country or time period we are learning about. My kids are a little more likely to try something new or different if there’s a connection they can appreciate. Since we are immersing ourselves in the Ancient Greeks this trimester, we recently made these Greek Stuffed Peppers. The kids liked the couscous stuffing more than the pepper itself, but I thought it was delicious! I served grilled chicken and a salad alongside this, but it could easily be a wonderful vegetarian meal without the chicken.
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 freshly ground pepper
Lemon wedges, for serving
Cook’s Note: To make in the oven: Preheat oven to 350 degrees. In step 2, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 1 cup water. Cover; bake until peppers are tender, about 1 hour. Proceed with step 3.
Directions:
STEP 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.
STEP 2: 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.
STEP 3: Sprinkle peppers with scallion greens; serve with lemon wedges.
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