Greek Stuffed Bell Peppers - cooking recipe

Ingredients

4 large bell peppers
1 (15 ounce) can cannellini beans, rinsed and drained
1 cup crumbled feta cheese (4 oz)
1/2 cup couscous
4 thinly sliced scallions, white and green parts separated
1 garlic clove, minced
1 teaspoon dried oregano
coarse salt
ground black pepper
lemon wedge

Preparation

Take a thin slice off the base of each bell pepper so they stand up. Slice off tops just below stems. Discard stems. Remove seeds and ribs.
Chop pepper tops and place in a bowl. Add beans, feta, couscous, white part of scallions, garlic and oregano. Season with salt and pepper and toss well.
Fill peppers with mixture. Place upright in crockpot. Cover and cook on high, 4 hours.
Garnish with green part of scallions and serve with lemon wedges.