Eating My Empire

Name: Eating My Empire
Ingredients: 4 4 large bell peppers; 1 1 can (15 ounces) cannellini beans, rinsed and drained; 1 1 cup crumbled feta (4 ounces); 1 1/2 cup couscous; 4 4 scallions, white and green parts separated, thinly sliced; 1 1 garlic clove, minced; 1 1 teaspoon dried oregano; 1 Coarse salt and freshly ground pepper; 1 Lemon wedges, for serving

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Ingredients

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4 4 large bell peppers1 1 can (15 ounces) cannellini beans, rinsed and drained1 1 cup crumbled feta (4 ounces)1 1/2 cup couscous4 4 scallions, white and green parts separated, thinly sliced1 1 garlic clove, minced1 1 teaspoon dried oregano1 Coarse salt and freshly ground pepper1 Lemon wedges, for serving

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Instructions

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Step 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. Advertisement Step 2 Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. 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. Step 3 Sprinkle peppers with scallion greens; serve with lemon wedges.