cookingwithlove
Gold Member
- 885
Here is a recipe that I modified for the DCB. It is from Martha Stewart's website and she originally did it in a slow cooker. We all thought it turned out great. I like it because it is not a heavy pasta dish, but it is filling with the beans. If there are suggestions to making it let me know. Anybody have anything else?
Greek Stuffed Peppers
6 large bell peppers (I used a mix of yellow and orange)
1 can (15 oz) cannellini beans (drained and rinsed)
1 cup of crumbled feta (4 oz)
1/2 cup couscous, uncooked
4 scallions, white and green parts separated, thinly sliced
1 garlic clove minced
1 Tbsp Pampered Chef Greek Rub
Lemon wedges for serving
Slice a very thin layer from the base of each 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
In a large bowl, add beans, feta, couscous, scallion whites, garlic, and Greek rub. Toss to combine and stuff peepers with the mixture.
Place is DCB, cover, and microwave on high for 10 minutes
Sprinkle with scallion greens and serve with lemon wedges.
Here is a list the products for this recipe:
DCB
Cutting board
SS Bowls or Batter Bowl
Forged Cutlery
Food Chopper
Smooth Edge Can Opener
Strainer
Kitchen Shears (open the feta)
Easy Adjustable Measuring Cup
Easy Adjustable Measuring Spoon
Garlic Press
Mix 'N Scraper
Large Scoop
Chef Tongs for Serving
Greek Stuffed Peppers
6 large bell peppers (I used a mix of yellow and orange)
1 can (15 oz) cannellini beans (drained and rinsed)
1 cup of crumbled feta (4 oz)
1/2 cup couscous, uncooked
4 scallions, white and green parts separated, thinly sliced
1 garlic clove minced
1 Tbsp Pampered Chef Greek Rub
Lemon wedges for serving
Slice a very thin layer from the base of each 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
In a large bowl, add beans, feta, couscous, scallion whites, garlic, and Greek rub. Toss to combine and stuff peepers with the mixture.
Place is DCB, cover, and microwave on high for 10 minutes
Sprinkle with scallion greens and serve with lemon wedges.
Here is a list the products for this recipe:
DCB
Cutting board
SS Bowls or Batter Bowl
Forged Cutlery
Food Chopper
Smooth Edge Can Opener
Strainer
Kitchen Shears (open the feta)
Easy Adjustable Measuring Cup
Easy Adjustable Measuring Spoon
Garlic Press
Mix 'N Scraper
Large Scoop
Chef Tongs for Serving