Greek Stuffed Peppers Recipe

Back to Slow-Cooker Greek Stuffed Peppers All Reviews for Slow-Cooker Greek Stuffed Peppers - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 4 hrs 15 mins Servings: 4 med104078_1008_peppers.jpg

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

Cook’s Notes 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.

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 4 hrs 15 mins Servings: 4 med104078_1008_peppers.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 4 hrs 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 4 hrs 15 mins

Servings: 4

prep: 15 mins

total: 4 hrs 15 mins

prep:

15 mins

total:

4 hrs 15 mins

Servings: 4

4

med104078_1008_peppers.jpg

med104078_1008_peppers.jpg

Ingredients

Ingredients

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

Directions

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.

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.

Sprinkle peppers with scallion greens; serve with lemon wedges.

Cook’s Notes 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.

Cook’s Notes

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.

Reviews (55)

 Add Rating & Review     264 Ratings   5 star values:        56    4 star values:        96    3 star values:        78    2 star values:        28    1 star values:        6        

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Reviews (55)

Add Rating & Review     264 Ratings   5 star values:        56    4 star values:        96    3 star values:        78    2 star values:        28    1 star values:        6       

Add Rating & Review

264 Ratings 5 star values: 56 4 star values: 96 3 star values: 78 2 star values: 28 1 star values: 6

264 Ratings 5 star values: 56 4 star values: 96 3 star values: 78 2 star values: 28 1 star values: 6

264 Ratings 5 star values: 56 4 star values: 96 3 star values: 78 2 star values: 28 1 star values: 6

• 5 star values: 56 4 star values: 96 3 star values: 78 2 star values: 28 1 star values: 6

  Martha Stewart Member     Rating: 5.0 stars       12/05/2019   Made the recipe in the oven, not the slow-cooker, exactly as written. My husband loved it--I liked it very much but found it lacked a little something. The second time I made it, I served it with a dollop of leftover tzatziki that I had. That made it a 5-star recipe. Hope this is helpful to those who said it was lacking some flavor.  
  
  Martha Stewart Member     Rating: Unrated       02/11/2015   HORRIBLE! Do not make! It COMPLETELY fell apart and left me with a slow cooker pot of feta-mush. Not to mention it tasted horrible. Has the creator of this recipe ever tried to put a stuffed pepper in a slow cooker, ever?!?! Will be ordering pizza tonight.  
  
  Martha Stewart Member     Rating: Unrated       08/22/2014   I made this last night with mixed results. My husband and I loved the peppers. Next time we'll add a some chopped olives. However, my 6 qt slow cooker is too big for this recipe. The poor peppers were cooked to death, stuck to the bottom and fell apart when I tried to serve them. Next time I'll cook them in the oven.  
  
  Martha Stewart Member     Rating: 5 stars       03/28/2014   Love Sarah Carey. She always delivers. However, not a fan of Canneli Beans I prefer chick peas or just more couscous. I Cr 13:8a, Love never fails !  
  
  Martha Stewart Member     Rating: Unrated       02/16/2014   Sorry- I also added 4 mushrooms the second time I made this. I think their moisture really helped the quinoa cook. The first time I made this, I thought this dish was a little one dimensional so definitely feel free to add your favorite ingredients.  
  
  Martha Stewart Member     Rating: Unrated       02/16/2014   This recipe was so great. I had to substitute quinoa and it was dynamite. When I placed the bell pepper in the crock pot I just drizzled some veggie broth inside each bell pepper. I also added a jalapeño and a couple dashes of thyme, cayenne, and paprika. I doubled the garlic and oregano the second time I made this. I just have to warn everyone about cooking times. They really vary from crock pot to crock pot. Mine cooked faster then four hours on "keep warm" so don't stray too far away.  
  
  Martha Stewart Member     Rating: Unrated       08/06/2013   Made this recipe the first time I had my in-laws over and haven't stopped making it since... It was such a hit!!! Last night when I made it I added some green olives...yumm!  
  
  Martha Stewart Member     Rating: Unrated       03/28/2013   About the couscous, am I supposed to cook it first?  
  
  Martha Stewart Member     Rating: Unrated       03/03/2013   I used a can of drained diced tomatoes instead of the beans, cooked in the oven and they were yummy. Served as a side with baked salmon  
  
  Martha Stewart Member     Rating: Unrated       01/20/2013   Love this! Followed recipe exactly, except I did add pre-cooked diced chicken and stuffed 6 peppers. Cooked in crockpot for 3 hours and turned out perfect! Even my little ones liked it.  
  
  Martha Stewart Member     Rating: Unrated       04/18/2010   I cubed and roasted an eggplant and added that and a can of drained diced tomatoes to this recipe.  
  
  Martha Stewart Member     Rating: Unrated       03/16/2009   I made these using the oven method. I liked them, although my husband and son felt different. I do agree they need "something". Not sure - maybe tomatoes?  
  
  Martha Stewart Member     Rating: Unrated       03/12/2009   I have made this twice so far using the oven method. The first time, I precooked the couscous and it came out a bit mushy. The second time, I left the couscous raw and it came out PERFECT. These are healthy, easy and delicious! A family favorite for years to come and a nice change from a traditional pepper with rice and beef.  
  
  Martha Stewart Member     Rating: Unrated       03/02/2009   This entree was easy and delicious. Healthy too. The only negative comment I have is that four hours on high in my crockpot was too long and the cous cous got mushy. Next time I will check the dish at 3 hours. Otherwise it was really yummy and fills you up without weighing you down. And a dash of Frank's Red Hot sauce on the cooked peppers adds a nice kick..  
  
  Martha Stewart Member     Rating: Unrated       02/02/2009   I loved this recipe! We have a Celiac in the family so I substituted uncooked Quinoa for the Couscous. I mixed up the filling and stuffed the peppers the day before and placed my entire crock in the refrigerator, until I was ready to cook. I did place a small amount of water in the bottom of the crock -- I was just a little nervous about the Quinoa cooking, but everything turned out great!  
  
  Martha Stewart Member     Rating: Unrated       01/25/2009   I made this yesterday, there's no reason to cook the couscous first as it absorbs much of the liquid that comes out of the peppers while cooking. I was a bit antsy about putting the peppers into the crock pot with no liquid but I made the recipe exactly as stated and it was wonderful. The bottom of the peppers didn't scald like I'd feared, and the couscous was soft, cooked and full of flavor from getting its liquid from the other ingredients.  
  
  Martha Stewart Member     Rating: Unrated       01/24/2009   I tried this tonight and loved it. I used cooked rice instead of couscous, and shallot instead of green onion. I added oregano and basil. Baked it wrapped in foil in a water bath. Very easy and tasty.  
  
  Martha Stewart Member     Rating: Unrated       01/19/2009   I think the couscous should be cooked before adding it to the mixture. I just made these this weekend and substituted some left-over orzo (already cooked) for the couscous. I also drizzled a small amount of olive oil over the top of each pepper(~ 1/2 teaspoon per pepper) before turning the cooker on. Peppers have a lot of water in them that is given off during the cooking process. They came out great. I think this is a great basic recipe theat you can add to, i.e. sausage or more veggies.  
  
  Martha Stewart Member     Rating: Unrated       01/04/2009   I'm looking forward to trying this recipe, but I have a question... is the n n cup of couscous cooked or uncooked?  
  
  Martha Stewart Member     Rating: Unrated       12/16/2008   I have never made something in my slow cooker without adding any liquid - slightly skeptical. Anyone out there that can attest to this method?  
  
  Martha Stewart Member     Rating: Unrated       11/20/2008   I am unclear on whether or not to use cooked or uncooked couscous in the recipe. Since there is no liquid added, I assume that I need to cook the couscous first... For some reason I can't see any of the other comments, so I am on my own here, I guess.  
  
  Martha Stewart Member     Rating: Unrated       11/03/2008   I made this on Friday, and both my husband and I thought it was really good. I added extra garlic and oregano. I also added 1 cup of chopped, cooked chicken. Next time I will add two cups of chicken, and an additional pepper to stuff. I did add a little salt, despite the salty feta and beans, and it kicked up all the flavors a bit.  
  
  Martha Stewart Member     Rating: Unrated       11/02/2008   I used more garlic and oregano PLUS I added 1/4 cup of sliced black olives for great flovor!  
  
  Martha Stewart Member     Rating: Unrated       10/30/2008   I like spice and garlic. I followed directions and added more garlic and oregano and found it boring. I'm going to add even more garlic and spice tonite when I reheat it. Any other suggestions?  
  
  Martha Stewart Member     Rating: Unrated       10/28/2008   This dish was so super yummy. Lots of flavor, super filling because of all the beans, and low calorie. Does it get any better? I will be making this one over and over.  
  
  Martha Stewart Member     Rating: Unrated       10/28/2008   oops ... sorry .. found my answer further down in the comments. Uncooked cous cous. I like the idea of adding red onion and some parsley.  
  
  Martha Stewart Member     Rating: Unrated       10/28/2008   I have the same question about the cous cous. Do you need to cook it beforehand if using a crock pot? My husband didn't like the idea of a recipe without meat (LOL!) so I am going to add some pre-cooked chicken.  
  
  Martha Stewart Member     Rating: Unrated       10/25/2008   My boyfriend doesn't like beans in general so won't eat this if he knows it has beans. Do you think I could smash the beans and mix in with the cheese and couscous? Any suggestions?  
  
  Martha Stewart Member     Rating: Unrated       10/24/2008   This looks like something I would like, so I will try this recipe. I will bake these in the oven covered. Just a suggestion when preparing stuffed peppers I usually blanch my peppers first. This way they are completely tender when the baking is done without overcooking the inside goodness.  
  
  Martha Stewart Member     Rating: Unrated       10/24/2008   Is the couscos cooked before it goes into peppers?  
  
  Martha Stewart Member     Rating: Unrated       10/24/2008   I baked these stuffed peppers in the oven. Used what I had on hand, substituting crumbled goat cheese for feta  
  
  Martha Stewart Member     Rating: Unrated       10/12/2008   I made this last night and we really enjoyed it. I used what I had (Israelie couscous/red onion) and it tasted better than I thought it would. It was not bland. I used my own dried oregano also. I used the oven method, not the slo cooker..perfect.  
  
  Martha Stewart Member     Rating: Unrated       10/10/2008   The one with the rice - this is what I am looking for. Will the above recipe follow for amounts of liquid, etc. if I use ground meat and uncooked rice? Haven't found the recipe I'm looking for.  
  
  Martha Stewart Member     Rating: Unrated       10/08/2008   I would bind the filling with a little tahini thinned with water, and add chopped parsley.  
  
  Martha Stewart Member     Rating: Unrated       10/08/2008   This is not a traditional way to make Greek Stuffed Peppers. I am Greek and in 40 years have never heard or seen anything like this recipe. This is simply a made up vegertarian concoction. Greeks don't use cannellini beans or couscous in Stuffed Peppers. We use ground lamb or other meat sauteed with onions, then add uncooked rice, a little tomato paste, spices, i.e., cinnamon, nutmeg, etc.; then stuff into Green Bell Peppers, Tomatoes, or Banana pepers and roast for 1hr or longer.  
  
  Martha Stewart Member     Rating: Unrated       10/07/2008   It appears you can either cook the assembled peppers in a regular oven in a Dutch Oven or pot, OR you can put them in a slow cooker. The directions just aren't sequenced as clearly as they might have been. Looks like a great recipe, I'm going to try it.  
  
  Martha Stewart Member     Rating: Unrated       10/07/2008   uncooked- otherwise it will be mushy and pasty  
  
  Martha Stewart Member     Rating: Unrated       10/07/2008   Uncharacteristically confusing recipe. What does Step 4 mean?  
  
  Martha Stewart Member     Rating: Unrated       10/07/2008   do I use cooked or uncooked couscous? Confused  
  
  Martha Stewart Member     Rating: Unrated       10/06/2008   I par cooked my couscous and it was FABULOUS! I made 6 for for a family dinner and EVERYone loved them! I will definitely make this again!  
  
  Martha Stewart Member     Rating: Unrated       10/01/2008   I don't have a slow-cooker, so used my trusty dutch oven. No worries about using dry couscous.....it came out great! I guess the couscous gets steamed. A very flavorful main dish without the fuss. Next time I will add some chopped parsley as well.  
  
  Martha Stewart Member     Rating: Unrated       09/28/2008   I'm unsure if the couscous should be cooked or dry when added to the mixture. I'm using a slow cooker. thanks!  
  

  Martha Stewart Member

  Rating: 5.0 stars 12/05/2019

Made the recipe in the oven, not the slow-cooker, exactly as written. My husband loved it–I liked it very much but found it lacked a little something. The second time I made it, I served it with a dollop of leftover tzatziki that I had. That made it a 5-star recipe. Hope this is helpful to those who said it was lacking some flavor.

Rating: 5.0 stars

Rating: Unrated 02/11/2015

HORRIBLE! Do not make! It COMPLETELY fell apart and left me with a slow cooker pot of feta-mush. Not to mention it tasted horrible. Has the creator of this recipe ever tried to put a stuffed pepper in a slow cooker, ever?!?! Will be ordering pizza tonight.

Rating: Unrated

Rating: Unrated 08/22/2014

I made this last night with mixed results. My husband and I loved the peppers. Next time we’ll add a some chopped olives. However, my 6 qt slow cooker is too big for this recipe. The poor peppers were cooked to death, stuck to the bottom and fell apart when I tried to serve them. Next time I’ll cook them in the oven.

Rating: 5 stars 03/28/2014

Love Sarah Carey. She always delivers. However, not a fan of Canneli Beans I prefer chick peas or just more couscous. I Cr 13:8a, Love never fails !

Rating: 5 stars

Rating: Unrated 02/16/2014

Sorry- I also added 4 mushrooms the second time I made this. I think their moisture really helped the quinoa cook. The first time I made this, I thought this dish was a little one dimensional so definitely feel free to add your favorite ingredients.

This recipe was so great. I had to substitute quinoa and it was dynamite. When I placed the bell pepper in the crock pot I just drizzled some veggie broth inside each bell pepper. I also added a jalapeño and a couple dashes of thyme, cayenne, and paprika. I doubled the garlic and oregano the second time I made this. I just have to warn everyone about cooking times. They really vary from crock pot to crock pot. Mine cooked faster then four hours on “keep warm” so don’t stray too far away.

Rating: Unrated 08/06/2013

Made this recipe the first time I had my in-laws over and haven’t stopped making it since… It was such a hit!!! Last night when I made it I added some green olives…yumm!

Rating: Unrated 03/28/2013

About the couscous, am I supposed to cook it first?

Rating: Unrated 03/03/2013

I used a can of drained diced tomatoes instead of the beans, cooked in the oven and they were yummy. Served as a side with baked salmon

Rating: Unrated 01/20/2013

Love this! Followed recipe exactly, except I did add pre-cooked diced chicken and stuffed 6 peppers. Cooked in crockpot for 3 hours and turned out perfect! Even my little ones liked it.

Rating: Unrated 04/18/2010

I cubed and roasted an eggplant and added that and a can of drained diced tomatoes to this recipe.

Rating: Unrated 03/16/2009

I made these using the oven method. I liked them, although my husband and son felt different. I do agree they need “something”. Not sure - maybe tomatoes?

Rating: Unrated 03/12/2009

I have made this twice so far using the oven method. The first time, I precooked the couscous and it came out a bit mushy. The second time, I left the couscous raw and it came out PERFECT. These are healthy, easy and delicious! A family favorite for years to come and a nice change from a traditional pepper with rice and beef.

Rating: Unrated 03/02/2009

This entree was easy and delicious. Healthy too. The only negative comment I have is that four hours on high in my crockpot was too long and the cous cous got mushy. Next time I will check the dish at 3 hours. Otherwise it was really yummy and fills you up without weighing you down. And a dash of Frank’s Red Hot sauce on the cooked peppers adds a nice kick..

Rating: Unrated 02/02/2009

I loved this recipe! We have a Celiac in the family so I substituted uncooked Quinoa for the Couscous. I mixed up the filling and stuffed the peppers the day before and placed my entire crock in the refrigerator, until I was ready to cook. I did place a small amount of water in the bottom of the crock – I was just a little nervous about the Quinoa cooking, but everything turned out great!

Rating: Unrated 01/25/2009

I made this yesterday, there’s no reason to cook the couscous first as it absorbs much of the liquid that comes out of the peppers while cooking. I was a bit antsy about putting the peppers into the crock pot with no liquid but I made the recipe exactly as stated and it was wonderful. The bottom of the peppers didn’t scald like I’d feared, and the couscous was soft, cooked and full of flavor from getting its liquid from the other ingredients.

Rating: Unrated 01/24/2009

I tried this tonight and loved it. I used cooked rice instead of couscous, and shallot instead of green onion. I added oregano and basil. Baked it wrapped in foil in a water bath. Very easy and tasty.

Rating: Unrated 01/19/2009

I think the couscous should be cooked before adding it to the mixture. I just made these this weekend and substituted some left-over orzo (already cooked) for the couscous. I also drizzled a small amount of olive oil over the top of each pepper(~ 1/2 teaspoon per pepper) before turning the cooker on. Peppers have a lot of water in them that is given off during the cooking process. They came out great. I think this is a great basic recipe theat you can add to, i.e. sausage or more veggies.

Rating: Unrated 01/04/2009

I’m looking forward to trying this recipe, but I have a question… is the n n cup of couscous cooked or uncooked?

Rating: Unrated 12/16/2008

I have never made something in my slow cooker without adding any liquid - slightly skeptical. Anyone out there that can attest to this method?

Rating: Unrated 11/20/2008

I am unclear on whether or not to use cooked or uncooked couscous in the recipe. Since there is no liquid added, I assume that I need to cook the couscous first… For some reason I can’t see any of the other comments, so I am on my own here, I guess.

Rating: Unrated 11/03/2008

I made this on Friday, and both my husband and I thought it was really good. I added extra garlic and oregano. I also added 1 cup of chopped, cooked chicken. Next time I will add two cups of chicken, and an additional pepper to stuff. I did add a little salt, despite the salty feta and beans, and it kicked up all the flavors a bit.

Rating: Unrated 11/02/2008

I used more garlic and oregano PLUS I added 1/4 cup of sliced black olives for great flovor!

Rating: Unrated 10/30/2008

I like spice and garlic. I followed directions and added more garlic and oregano and found it boring. I’m going to add even more garlic and spice tonite when I reheat it. Any other suggestions?

Rating: Unrated 10/28/2008

This dish was so super yummy. Lots of flavor, super filling because of all the beans, and low calorie. Does it get any better? I will be making this one over and over.

oops … sorry .. found my answer further down in the comments. Uncooked cous cous. I like the idea of adding red onion and some parsley.

I have the same question about the cous cous. Do you need to cook it beforehand if using a crock pot? My husband didn’t like the idea of a recipe without meat (LOL!) so I am going to add some pre-cooked chicken.

Rating: Unrated 10/25/2008

My boyfriend doesn’t like beans in general so won’t eat this if he knows it has beans. Do you think I could smash the beans and mix in with the cheese and couscous? Any suggestions?

Rating: Unrated 10/24/2008

This looks like something I would like, so I will try this recipe. I will bake these in the oven covered. Just a suggestion when preparing stuffed peppers I usually blanch my peppers first. This way they are completely tender when the baking is done without overcooking the inside goodness.

Is the couscos cooked before it goes into peppers?

I baked these stuffed peppers in the oven. Used what I had on hand, substituting crumbled goat cheese for feta

Rating: Unrated 10/12/2008

I made this last night and we really enjoyed it. I used what I had (Israelie couscous/red onion) and it tasted better than I thought it would. It was not bland. I used my own dried oregano also. I used the oven method, not the slo cooker..perfect.

Rating: Unrated 10/10/2008

The one with the rice - this is what I am looking for. Will the above recipe follow for amounts of liquid, etc. if I use ground meat and uncooked rice? Haven’t found the recipe I’m looking for.

Rating: Unrated 10/08/2008

I would bind the filling with a little tahini thinned with water, and add chopped parsley.

This is not a traditional way to make Greek Stuffed Peppers. I am Greek and in 40 years have never heard or seen anything like this recipe. This is simply a made up vegertarian concoction. Greeks don’t use cannellini beans or couscous in Stuffed Peppers. We use ground lamb or other meat sauteed with onions, then add uncooked rice, a little tomato paste, spices, i.e., cinnamon, nutmeg, etc.; then stuff into Green Bell Peppers, Tomatoes, or Banana pepers and roast for 1hr or longer.

Rating: Unrated 10/07/2008

It appears you can either cook the assembled peppers in a regular oven in a Dutch Oven or pot, OR you can put them in a slow cooker. The directions just aren’t sequenced as clearly as they might have been. Looks like a great recipe, I’m going to try it.

uncooked- otherwise it will be mushy and pasty

Uncharacteristically confusing recipe. What does Step 4 mean?

do I use cooked or uncooked couscous? Confused

Rating: Unrated 10/06/2008

I par cooked my couscous and it was FABULOUS! I made 6 for for a family dinner and EVERYone loved them! I will definitely make this again!

Rating: Unrated 10/01/2008

I don’t have a slow-cooker, so used my trusty dutch oven. No worries about using dry couscous…..it came out great! I guess the couscous gets steamed. A very flavorful main dish without the fuss. Next time I will add some chopped parsley as well.

Rating: Unrated 09/28/2008

I’m unsure if the couscous should be cooked or dry when added to the mixture. I’m using a slow cooker. thanks!

All Reviews for Slow-Cooker Greek Stuffed Peppers

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All Reviews for Slow-Cooker Greek Stuffed Peppers

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest