Slow-Cooker Greek Stuffed Peppers

Ingredients

4 large bell peppers
1 can(s) (15 ounces) cannellini beans, rinsed and drained
1 cup(s) (4 ounces) crumbled feta
1/2 cup(s) couscous
4 scallions, white and green parts separated, thinly sliced
1 clove(s) garlic , minced
1 teaspoon(s) dried oregano
Coarse salt and 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.

To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. 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.

http://www.delish.com/recipefinder/slow-cooker-greek-stuffed-peppers-recipe