This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Greek Stuffed Peppers
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- #99218
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 large bell peppers
2 small ripe tomatoes, peeled, seeded and diced OR
1 can (15 ounce size) chopped tomatoes, drained
1 can (15 ounce size) cannellini beans, rinsed and drained
1 cup crumbled feta cheese
10 kalamata olives, pitted and finely chopped
1/2 cup couscous
4 scallions, white and green parts separated, thinly sliced
1 clove garlic, minced
1 teaspoon fresh or dried oregano, chopped
kosher salt and ground pepper
extra virgin olive oil
directions
Slice a thin layer from the base of each bell pepper so they sit flat in the bottom of your slow cooker. Slice off pepper tops just below stem. Discard stems, chop tops, and place in a medium bowl. Remove ribs and seeds from each pepper, leaving whole.
Add tomatoes, beans, feta cheese, olives, couscous, white parts of scallion, garlic, and oregano to bowl with chopped pepper. Season with salt and pepper and toss to combine.
Stuff peppers with bean mixture. Place upright in slow cooker and drizzle lightly with olive oil. Cover and cook on high for 4 hours, or low 6-8 hours.
Garnish peppers with scallion greens and serve.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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