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Fresh bell peppers, with their meaty texture and robust flavor, can make a healthy and filling stand-in for meat if served whole. In this rustic vegetarian dish, adapted from the New York Times, the peppers are roasted until the skins are caramelized, then served atop well-seasoned white beans and greens. A crumble of feta — and a dollop of yogurt if you so desire — adds a cooling touch. Pita or crusty bread soak up more of the juices. Serves 4. – Susan Puckett
Ingredients
· 4 red bell peppers (or any color)
· ¼ cup extra-virgin olive oil, plus more for serving
· Salt
· 3 cups cooked white beans (or two 15-ounce cans), rinsed
· 3 to 4 cups stemmed, chopped kale, spinach, or other dark leafy greens
· 1 large garlic clove, finely grated
· 1 tablespoon harissa paste or sauce (or ½ teaspoon smoked paprika)
· 1 teaspoon dried oregano
· Pinch of red pepper flakes
· Freshly ground black pepper
· ½ cup crumbled feta cheese
· 1 tablespoon vinegar (any kind) or lemon juice, plus more, if needed
· Plain yogurt and warmed pita or crusty bread for serving, optional
Instructions
1. Preheat the oven to 400 degrees. In a large cast-iron skillet, toss the bell peppers with 2 tablespoons of the oil and season lightly with salt. Roast on their sides, flipping halfway through, until browned and starting to wrinkle, 40 to 45 minutes.
2. Transfer the roasted peppers to a plate. To the skillet, add the beans, greens, garlic, harissa or paprika, oregano, red pepper flakes, a few grindings of black pepper, and the remaining 2 tablespoons of oil. Stir well, taste for seasoning, and sprinkle with feta.
3. Set the roasted peppers on top of the beans, return to the oven, and roast until the beans are hot and the greens wilted, about 10 minutes.
4. Drizzle the beans with the vinegar. Serve each person a helping of beans along with a whole pepper. They can core and scrape out the seeds as they eat, allowing the juices within to flavor the bean mixture.
5. Serve with pita, yogurt, and more oil and vinegar on the side, if desired.
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