No. 171: Greek Stuffed Peppers

Many of us struggle to answer the question of what to eat for dinner regularly. That's when monotony can set in, where we grab a few easy and handy ingredients for that thing we always make.

But it doesn't have to be that way! For those of you still trying to decide what to eat for dinner tonight, here are a few great links to occupy your time and offer some inspiration:

Greek Stuffed Peppers

These versatile peppers can cook in the slow cooker or oven, depending on how hasty you need the process to be.


Serves 4
4 large bell peppers
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup crumbled feta (4 ounces)
1/2 cup couscous (cooked according to package directions or uncooked based on baking method chosen below)
4 scallions, white and green parts separated, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt and freshly ground pepper
Lemon wedges, for serving

To make

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.

Prepped peppers

Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl with the chopped pepper tops. Season with salt and pepper and toss to combine.

Bean mixture

To make in the slow cooker:
Use uncooked couscous in the bean mixture. Place peppers upright in slow cooker with a 1/4 cup of water. Cover; cook on high, 4 hours.

To make in the oven:
Preheat oven to 350 degrees. Place prepped peppers in a baking dish sprayed with cooking spray (a loaf pan works perfectly for two peppers too) and bake 15 minutes unstuffed. Use cooked couscous in your bean mixture and stuff peppers after 15 minutes of cooking. Bake an additional 15 minutes until peppers are tender but still have some crisp to them.

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

The results

This is a nice, easy dinner. Start to finish it takes less than 40 minutes if you are starting from scratch.

FInal peppers

We used our extra warmed bean/couscous stuffing for a side and loved it all! You could also make the full recipe for two for dinner and use any extra stuffing as a great lunch or greens topping the next day.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina