An easier variation on a Martha Stewart favorite; bell peppers stuffed with cannellini beans, feta, couscous, sweet onions, and garlic.
Serves: 4 Preparation time: Cooking time: Dietry guidance: v v
Tags: main · greek · easy ·
Ingredients
4 large orange bell peppers
1/3 cup low fat feta cheese
1 can cannellini beans, drained
1 cup dry couscous (can be the five minute variety)
1/4 cup sweet onion, finely chopped
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 tablespoons olive oil
Method
1. Saute minced garlic and chopped onions until slightly brown in 2 tablespoons olive oil until slightly brown. Set garlic, onions & olive oil aside.
2. Preheat oven to 350 degrees.
3. Slice a 1/4 inch from tops of peppers, slightly below the stem. Remove top, stem, and seeds from inside and discard. May slice a thin layer from the bottom of the peppers, if necessary to make them stand upright.
4. Mix beans, feta, couscous, oregano, pepper, garlic, onion, and olive oil in bowl, spoon into the peppers.
5. Place in oven proof pot with tight-fitting lid, adding 1 cup water. Alternatively, place peppers into a high-walled, oven safe baking dish and cover top tightly with aluminum foil, adding 1 cup water.
6. Bake for about 1 hour.