Pork and Beans Stuffed Peppers

By rwrigley

Prep Time: 15 min
Bake Time: 45 min

Ingredients

• 2 bell peppers, tops sliced off and reserved, ribs and seeds discarded
• 1.5 tablespoons extra-virgin olive oil
• 1 dash Salt and pepper
• 1/8 pound Canadian bacon, chopped
• 1.5 cloves garlic, chopped
• .5 teaspoon dried oregano
• 1 8-ounce can cannellini beans, rinsed
• 1 tomatoes, chopped
• 2 ounces mozzarella cheese, cut into cubes (about 1 cup)
• 1/4 cup breadcrumbs

Preparation

Step 1

1. Preheat the oven to 350°. Rub the peppers with 1 tablespoon olive oil; season with salt and pepper. Stand in a baking dish, cover with the tops and roast for 30 minutes.

2. Meanwhile, in a medium skillet, heat 1/4 tablespoon olive oil over medium heat. Add the bacon and cook until browned, about 4 minutes; transfer to a medium bowl. In the same skillet, heat the remaining 1/4 tablespoon olive oil. Cook the garlic and oregano until fragrant, about 2 minutes; stir into the bacon along with the beans, tomatoes, mozzarella and breadcrumbs. Season with salt and pepper.

3. Fill the peppers with the bean mixture; return to the oven and heat through, about 15 minutes. Set the tops into place.