Try Something New!

I've never made this, but it looked and sounded delicious. I'll make it some time this week because I have all the ingredients already and can top it off with "Greek Gods" yogurt. Love that stuff! (It's really good on naan bread with a little jam for breakfast. Full fat, just fyi.)

I would probably serve these peppers with some seasoned turkey patties on the side and fresh tomato wedges alongside the lemon as well. Thanks Martha once again, for being so awesome!

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

Directions

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. 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 in a slow cooker, 4 hours.
3. Sprinkle peppers with scallion greens; serve with lemon wedges.

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.