Oat Stuffed Peppers

Ingredients:

• 4 bell peppers – red, yellow, orange, or green
• 1/2 cup steel cut oats
• 1 15-ounce can chickpeas, rinsed
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 6 ounces baby spinach, coarsely chopped
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 3/4 cup crumbled feta cheese, divided
• 1/4 cup sun-dried tomatoes (not oil-packed), chopped
• 1 tablespoon sherry vinegar, or red-wine vinegar
• 1/4 teaspoon salt

Directions:

1. Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on high until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
2. Meanwhile, bring a large saucepan of water to a boil. Add steel cut oats and cook until just tender, 25 minutes or according to package directions. Drain and rinse with cold water.
3. Mash chickpeas into a chunky paste with a fork, leaving some whole.
4. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the oats, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated through, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.