Slow-Cooker Greek Stuffed Peppers


  • 4 large bell peppers

  • 1 cup crumbled feta

  • 4 scallions, white and green parts separated, thinly sliced

  • 1 teaspoon dried oregano

  • Lemon wedges, for serving

  • 1 can cannellini beans, rinsed and drained

  • 1/2 cup couscous

  • 1 garlic clove, minced

  • Coarse salt and freshly ground pepper


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