Greek-style stuffed peppers

Description

Cut the top off each bell pepper. Remove the seeds. Finely chop the reserved pepper tops. In a bowl, mix beans, feta cheese, couscous, white part of the onion, garlic, oregano, and chopped pepper tops. Season with salt and pepper and mix well. Fill the bell peppers with the mixture. For slow cooking: place the stuffed peppers upright in a pot, cover with a lid, and cook for 4 hours. For oven baking: preheat the oven to 175°C (350°F). Place the peppers upright in a pot with a tight-fitting lid. Add 1 cup of water, cover, and bake until peppers are tender, about 1 hour. Sprinkle with green onion tops and serve with lemon wedges.

Instructions