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STUFFED MEDITERRANEAN PEPPERS

Fan Fare Cookbook
120 Slow Cooker Recipe Favorites
by Mary Engelbreit

I made this recipe for my daughter, who is a vegetarian and loves Mediterranean food.
L.S., Indianapolis, Indiana
Makes 4 servings
 

INGREDIENTS

• 4 large red or yellow bell peppers
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/2 cup crumbled goat cheese
• 1/2 cup uncooked couscous
• 4 green onions, thinly sliced
• 1 garlic clove, minced
• 2 teaspoons dried oregano leaves
• Salt and black pepper
• 1 tablespoon olive oil
 

DIRECTIONS

Slice a thin layer from the base of each pepper so it sits flat. Slice off the top and discard the stem. Chop the tops and put them in a bowl. Remove the ribs and seeds from the peppers.

Add the beans, feta, goat cheese, couscous, green onions, garlic, and oregano to the bowl. Season with salt and pepper and toss.

Stuff the peppers with the bean mixture; place upright in a 5-quart slow cooker.

Drizzle with olive oil, cover, and cook on high for 4 hours.