Greek Stuffed Peppers

If you are looking to lighten up without leaving the table hungry, this recipe for Greek Stuffed Peppers from Martha Stewart’s Everyday Food will fit the bill. Cannellini beans and couscous provide the meaty weight of the dish while the Mediterranean spices add earthiness with bursts of tangy flavor from the feta and scallions.

Besides the welcome change of pace in flavors, the other beauty of this dish is that you can set it and forget it in a slow cooker or prep the peppers ahead of time and pop them in the oven to bake for an hour.

A glass of wine completes this truly Mediterranean meal. A dry, crisp Sauvignon Blanc from California or New Zealand will work beautifully with the feta and cut through the velvety bean texture. If your preference is red, consider a simple Syrah from California or Washington. Many have a little nuance of vegetable character that could play well alongside the peppers. For the full recipe, please visit www.marthastewart.com .

--Felicia M. Sherbert