SUPER GREEK STUFFED PEPPERS
This is a great vegetarian main dish. Perfect for meatless Mondays!!! These peppers also make a great side dish to serve with grilled chicken, fish, or shrimp.
4 large bell peppers (you can use green, yellow, red, or orange)
One 15 oz can of diced tomatoes
One 15 oz can of cannellini beans, rinsed and drained
1 cup of crumbled feta cheese
½ cup of uncooked couscous
4 scallions, white and green parts separated and sliced thinly
1 cup of Greek yogurt
DAK'S SUPER GREEK
Slice a thin layer from the base of each bell pepper so they will sit flat at in the bottom of your crock pot. Slice off pepper tops just below the stem. Discard stems and tops. Remove the ribs and seeds from each pepper in order to have large hole for the stuffing.
In a bowl, combine tomatoes, beans, feta cheese, the white part of the green onions, and couscous. Stir. Drizzle the mixture with olive oil and the juice from half of the lemon. Stir. Then add 1 - 1 ½ tablespoons of DAK's SUPER GREEK depending on how much seasoning you want. DAK's likes extra spice!!! Stir until well combined.
Stuff the peppers with the mixture. Place upright in the crock pot. Drizzle with some additional olive oil.
Cover and cooked on high for 4 hours or low from 6 hours
While peppers are cooking, in a small bowl add the Greek yogurt, the zest and juice from the other half of the lemon, and 1-2 teaspoons for DAK's SUPER GREEK. Stir. This can be refrigerated for several hours before serving.
Place each pepper on an individual plate, garnish the pepper with the green parts of the green onions. Put a spoonful of the Greek yogurt sauce next to the pepper.
This dish can be cooked in the oven. Preheat oven to 350 degrees. Put the peppers in a Dutch oven or oven proof pot with a tight fitting lid. Add one cup of water to the bottom of the pan/pot. Cover, bake until peppers are tender, about one hour
GDA Cooking - June 19, 2013
1720 Valley View Drive