Slow Cooker Week Day 5

I copied this one out of a magazine at a friend's house where I was babysitting. I've never made, or eaten, stuffed peppers before in my life but these just sounded good. Hazel helped me mix the filling and put them together in the afternoon and they filled the house with yummy herbal scents for a few hours. They came out beautifully. I liked them. But next time I would change a few things, like decrease the oregano which seemed a little bitter, and add a seasoning mix my palate is more familiar with like Montreal Steak seasoning. Also I used fat free feta which tasted like nothing and lacked the salty tang these needed. Chickpeas would be a yummy substitute for the canellinis, too. Totally healthy, and lots of potential.

Greek Stuffed Peppers

4 large bell peppers (any color)
1 (15 oz) can canellini beans, rinsed and drained
1 cup crumbled feta (4 oz)
1/2 cup couscous
4 scallions, white and green parts separated, thinly sliced
1 garlic clove, minced
1 tsp dried oregano
Coarse salt and ground pepper
Lemon wedges, for serving

1. Slice a very thin layer from the base of each pepper so they can sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove rinds 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, and place upright in slow cooker. Cover; cook on HIGH 4 hours.

3. Sprinkle peppers with scallion greens; serve with lemon wedges.