Slow-Cooker Stuffed Peppers
Martha Stewart Everyday Foods’ Sarah Carey says slow cookers are perfect for cooking stuffed peppers! ” It’s so simple, you don’t even need to precook the filling. Mix together white beans, uncooked couscous, feta cheese, and some seasonings; spoon into peppers; and four hours later, you’ll have a light, fresh meal, straight from the slow cooker,” she imparted. Check out the video above and recipe below. Then. Just. Enjoy!
Cook’s Note
To make in the oven: Preheat oven to 350 degrees. In step 2, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 1 cup water. Cover; bake until peppers are tender, about 1 hour. Proceed with step 3.
What can be a better dinner than stuffed peppers filled with greek goodness? NOTHING! Mmmm Thank you Martha Stewart!