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Slow Cooker Greek Stuffed Peppers Recipe

Sunday Slow Cooker: Greek Stuffed Peppers

Looking for a low-key Sunday night meal? Look no further than tender, slow-cooked red bell peppers, stuffed with a Greek-inspired filling of fiber-rich cannellini beans, crumbled feta cheese, scallions, and herbed couscous.

Like many Mediterranean specialties, this meal is satisfyingly hearty, yet light and nutritious at the same time. For a low-carb or gluten-free version, consider swapping out the couscous for a grain like quinoa. To make this for your next meal,


Greek Stuffed Peppers

Greek Stuffed Peppers

Recipe for Slow Cooker Greek Stuffed Peppers


  1. 4 large bell peppers
  2. 1 can (15 ounces) cannellini beans, rinsed and drained
  3. 1 cup crumbled feta (4 ounces)
  4. 1/2 cup couscous
  5. 4 scallions, white and green parts separated, thinly sliced
  6. 1 garlic clove, minced
  7. 1 teaspoon dried oregano
  8. Coarse salt and ground pepper
  9. 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. 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 slow cooker. Cover; cook on high, 4 hours.
  3. Sprinkle peppers with scallion greens; serve with lemon wedges.

Serves 4.

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