Greek Stuffed Peppers Crockpot Recipe

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.

nutrition data

Nutritional data has not been calculated yet.