Ingredients
4large bell peppers
1cancannellini beans
1cupfeta,crumbled
½cupcouscous
4scallions
1garlic clove
1tsporegano,dried
coarse salt and ground pepper
lemon wedges
Preparation
Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems, then chop the tops, and place in a medium bowl. Remove the ribs and seeds from peppers.
To the bowl, add the beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine.
Stuff the peppers with bean mixture, then place it upright in the slow cooker. Cover and cook on High for 4 hours.
Sprinkle peppers with scallion greens; serve with lemon wedges.
