The kale and bulgar wheat add a nice texture to these stuffed peppers. The ham is a pleasant change from the usual meat filling.
|2 tbsp||(30 mL) Olive oil|
|1||Onion, finely chopped|
|3||Cloves garlic, minced|
|4 cups||(1 L) Kale, stems removed and chopped|
|2 1/2 cups||(625 mL) Schneiders® Deli Best® Carving Ham, finely diced|
|1 tbsp||(15 mL) Chili powder|
|1/2 tsp||(2 mL) Ground cinnamon|
|1 can||(796 mL/ 28 oz) crushed tomatoes or tomato sauce, divided|
|1/4 cup||(60 mL) Golden raisins or currants|
|2 cups||(500 mL) Cooked bulgur|
|4||Bell peppers (assorted colours)|
|Fresh cilantro or parsley, chopped|
HEAT olive oil in a large skillet over medium-high. Add onions and garlic. Cook for 2-3 minutes or until slightly softened and fragrant. Stir in kale, diced ham and spices. Cook until kale is wilted. Add 1 cup (250 mL) crushed tomatoes; bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and stir in raisins or currants and bulgar wheat.
PREHEAT oven to 375°F (190°C).
CUT peppers in half and remove seeds and membrane. Fill each pepper with a generous amount of the filling. Place in a 9x13” (3.5 L) baking dish and bake in the preheated oven for 20 minutes or until the peppers are tender. Meanwhile, warm the remaining tomato sauce. Spoon over the peppers and serve sprinkled with cilantro or parsley.
Top with a dollop of plain yogurt.
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