I've got another recipe for you today! This time it's Mediterranean Stuffed Peppers. We make this recipe a lot, it's the only vegetarian meal my husband will eat without complaining about the lack of meat. The couscous and beans really fill you up! All it takes is 15 minutes of prep time and a few hours in the crockpot! They are great as leftovers as well.
Mediterranean Stuffed Peppers (makes about 5 peppers)
Adapted from this Martha Stewart recipe.
4-5 large bell peppers
2 medium tomatoes
1 small onion
1 can cannellini or white beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chickpeas (garbanzo beans), rinsed and drained
8 oz. crumbled feta
1 garlic clove, minced
1-2 tbsp olive oil
1 (4.7 oz) box of Near East Roasted Garlic and Olive Oil couscous (do not cook it first!) and seasoning packet, or about 1 c. couscous. You can also use 1 c. quinoa to make this gluten free, but I would cook it halfway before adding it to the peppers.
1 tsp mediterreanean seasoning (if you can find it, I got mine at World Market...otherwise just use oregano)
Coarse sea salt and pepper to taste
Cut the tops off of the peppers and arrange them in the crockpot standing up. Dice tomatoes and onions and place in a large bowl. Add the rest of the ingredients to the tomatoes and onions and mix together. Fill peppers with the mixture, any extra stuffing can be placed in the gaps between the peppers. You can drizzle some additional olive oil into each pepper as well to keep them moist. Cook in the crockpot on high for about 4 hours or until peppers are tender and couscous is cooked.
Note: You can also stuff tomatoes instead...just swap the pepper and tomato quantities in the recipe.