Greek Orzo Stuffed Peppers (#1224)

Serves
Ready
4
30
Minutes
Prep
Cook
10
Minutes
20
Minutes
Categories
Greek Main Vegetarian
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Ingredients

  • 4 Sweet Red Bell Peppers yellow and orange
  • 1/2 cup Orzo Pasta whole wheat
  • 15 oz Chickpeas (Garbanzo Beans) rinsed
  • 1 Tbsp Extra-Virgin Olive Oil
  • 1 medium Onions chopped
  • 6 oz Baby Spinach coarsely chopped
  • 1 Tbsp Oregano chopped fresh
  • 3/4 cup Feta Cheese crumbled, divided
  • 1/4 cup Sundried Tomatoes not oil-packed, chopped
  • 1 Tbsp Sherry Vinegar or red-wine vinegar
  • 1/4 tsp Salt

Directions

  1. Halve peppers lengthwise through the stems, leaving the stems attached.
  2. Remove the seeds and white membrane.
  3. Place the peppers cut-side down in a large microwave-safe dish.
  4. Add 1/2 inch water, cover and microwave on high until the peppers are just softened, 7 to 9 minutes.
  5. Let cool slightly, drain and set aside.
  6. Meanwhile, bring a large saucepan of water to a boil.
  7. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions.
  8. Drain and rinse with cold water.
  9. Mash chickpeas into a chunky paste with a fork, leaving some whole.
  10. Heat oil in a large nonstick skillet over medium heat.
  11. Add onion and cook, stirring, until soft, about 4 minutes.
  12. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.
  13. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute.
  14. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.
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