February 5, 2011

Greek Stuffed Peppers

I found this recipe on Martha Stewart's site and made a few adjustments to suit the taste buds for 18 people. Overall, the recipe turned out great but I would recommend using a sweeter bell pepper, such as red or orange. The green seemed a little too bitter.

Serves 4

  • 4 large bell peppers
  • 1 (15-ounce) can cannellini beans, rinsed and drained [we left this ingredient out]
  • 1 cup (4 ounces) crumbled feta
  • ½ cup whole grain couscous (*Can sub quinoa to make a GF option)
  • 4 scallions, white and green parts separated, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Coarse salt and freshly ground pepper
  • Lemon wedges, for serving
  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 with pepper tops. Season with salt and pepper and toss to combine; Stuff peppers with bean mixture.
  3. If using a slow cooker, place stuffed peppers upright in slow cooker. Cover and cook on high for 4 hours. If using an oven, preheat to 350°F. Place peppers upright in a 5-quart Dutch oven with a tight-fitting lid. Add 1 cup water, cover, and bake until peppers are tender, about 1 hour. (Adding the water is important so the peppers don't dry out in the oven)
  4. Sprinkle peppers with scallion greens; serve with lemon wedges.

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