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Ingredients

Serves 4

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

Description

These Delicious Greek Stuffed Peppers, Featured In The October 2008 Issue Of Everyday Food, Are A Wonderful And Easy Dinner Option.

Martha Stewart