"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Slow-Cooker Greek Stuffed Peppers Recipe

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This recipe for Slow-Cooker Greek Stuffed Peppers, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Poltrock
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large bell peppers
1 can (15 ounces) cannellini beans (rinsed and drained)
1 c crumbled feta
1/2 c couscous
4 scallions
1 clove garlic
1 t dried oregano
coarse salt and ground pepper

Directions:
Directions:
Slice a very thin layer from the base of each pepper so they sit flat. Slice off tops just below the stems,chop the tops, and place in a bowl. Mix in beans, feta, couscous, scallions whites, garlic and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture; place in slow cooker; place upright in slow cooker. Cover; cook on high, 4 hours

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I am sure you can cook these in the oven, but you need to cook the couscous first. If you cannot find the beans Great Northern beans will do!

 

 

 

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