Yield: 4 peppers
In this dish, roasted red peppers are stuffed with Canadian bacon, white beans, tomatoes, feta, wilted arugula, and your grain of choice. I use quinoa; however bulgur, brown rice, or whole wheat couscous would work just as well. This is a great way to use leftover cooked grains. You can also substitute spinach for the arugula. This makes for a nice main dish when served with a side salad and some crusty bread. The best part is – you get to eat the “bowl”!
• 4 small red bell peppers (or yellow – you choose!)
• 3 tablespoons olive oil
• 6 ounces Canadian bacon, chopped
• 1 ½ teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 15-ounce can cannellini beans, rinsed and drained
• 2 tomatoes, chopped
• 1 cup arugula, chopped
• ½ cup crumbled fat-free feta cheese
• ½ cup cooked quinoa, whole wheat couscous, brown rice or bulgur
1. Preheat oven to 350 degrees.
2. Slice the top off of the peppers. Save the tops. Remove and discard the ribs and seeds. Rub the peppers with olive oil and season with salt and pepper. Place peppers upright in a baking dish; cover with tops. If necessary, use crumpled up aluminum foil to secure peppers in dish. Bake in oven for 30 minutes.
3. In a medium skillet, heat 1 tablespoon olive oil. Add the Canadian bacon and sauté for 2 minutes. Add the garlic and oregano to the skillet and sauté for another 2 minutes. Add the beans, tomatoes, and arugula to the skillet. Stir until the arugula wilts. Add the feta cheese and cooked grain. Combine; add salt and pepper to taste. Set the filling aside.
4. Remove peppers from the oven. Dump out any liquid that may have accumulated in the peppers while cooking. Divide and spoon filling into the peppers. Replace the tops. Return stuffed peppers to the oven to heat through, for about 15 minutes.