Greek Stuffed Peppers

Colorful bell peppers, stuffed with couscous, cannellini beans and feta. Easy to make light dinner.

for the peppers:

  • 4 large bell peppers
  • 15 oz / 425 g canned cannellini beans
  • 1 cup crumbled feta
  • ½ cup couscous
  • 4 scallions
  • 1 garlic clove
  • 1 tsp dried oregano

for the sauce

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 egg
  • 1 tbsp lemon juice

  1. Preheat oven to 350° F / 180° C. Cut off stems of peppers, remove ribs and seeds. Cut scallions into thin slices, keeping white and green parts separated.
  2. Mix in a bowl rinsed and drained beans, feta, couscous, scallion whites, minced garlic, oregano, salt and pepper. Stuff peppers with mixture and put upright in an ovenproof pot with tight-fitting lid. Add 1 cup of water, cover and bake for 1 hour, until peppers are tender.
  3. To make the sauce, melt butter in a saucepan over moderate heat. Add flour and cook for 2 mins, whisking constantly. Whisk in the pan juices from the peppers, and stir until a smooth sauce is formed. Beat the egg in a bowl, and slowly add the sauce, whisking vigorously. Return sauce to pan, add lemon juice, and heat gently. Season to taste with salt and pepper.
  4. Sprinkle peppers with scallion greens and serve with the sauce.