For supper tonight, we ate Greek stuffed peppers with salad (Jacob had peas) and bread. This is such an easy dish. I put it together in about 15 minutes.
Red, yellow, or orange bell peppers are stuffed with a mixture of cannellini beans, couscous, feta, garlic, and scallions. Then, they are cooked in a crock pot until tender.
Art and I loved the peppers. Jacob did not seem to enjoy his. We didn't mind finishing his pepper.
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I have to underscore just how great a meal this is. The stuffed pepper is a complete meal, and the salads (sliced grape tomatoes and sliced mozzarella with balsamic vinegar and olive oil) were a great complement. The flavors of the peppers, the beans, and the spices really complement one another, and this is especially good for people (like me) who like starch-based mixture dishes like spaghetti, couscous, or rice and beans.
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