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
- 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.
- 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.
- 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.
- Sprinkle peppers with scallion greens and serve with the sauce.
