Greek Stuffed Peppers

I saw these browsing Everyday Food's website and I couldn't resist the urge I knew I just had to make them! They were just so colorful and sounded so tasty! I love anything "Greek" inspired, especially if it calls for Feta cheese! Greek flavors are just a party in your mouth! I really have enjoyed finding some of Martha's hidden treasures on Everyday Food's website, can you tell!!

I wasn't sure how my husband was going to feel about these, because I knew it was a "different" take on a stuffed pepper, which he loves. But I like that they were healthy and I especially liked that they called for couscous. I love couscous!! So really these peppers were perfect, seeing as how I really liked each individual ingredient so much!!!

I didn't stray from this recipe, as I tend to normally do, other than the fact that I didn't cook them in the slow cooker. I actually prepared them the day before and then instructed my husband to put them in the oven when he got home from work so they would be ready to eat when I got home!

Greek Stuffed Peppers

(per Everyday Food)

4 large orange bell peppers
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup crumbled feta (4 ounces)
1/2 cup couscous
4 scallions, white and green parts separated, thinly sliced
3 garlic cloves, minced
1 teaspoon dried oregano
Coarse salt and ground pepper

Preheat oven to 325 degrees.

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.

To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture. Place upright in an 8x8 inch glass baking dish. Cover with aluminum foil. Bake at 325 degrees for 2 hours.

Top with green parts of scallions and serve with lemon wedges if desired.