Bell Pepper Salad
1 large bell pepper, yellow, orange or red
1 tsp. olive oil
4 strips soy "bacon"
½ cup canned cannellini or navy beans, drained and rinsed
½ cup cooked green peas
3 Tbs. snipped dill weed
½ cup crumbled feta cheese
3 Tbs. pine nuts
- Slice bell pepper in half lengthwise, cutting carefully through stem end to keep end intact while removing stem. Discard seeds and inner membranes, and set aside.
- Heat olive oil in large skillet over medium-low heat. Cook soy “bacon” until browned, turning several times, 5 to 7 minutes. Avoid burning.
- Combine beans, peas, dill weed, feta cheese, salt and pepper to taste in mixing bowl, and toss to mix well. Carefully spoon mixture into pepper halves, sprinkle with pine nuts and serve.