Greek Orzo Stuffed Peppers Recipe

Ingredients
  • 4 yellow, orange, and/or red bell peppers
  • 1/2 cup whole wheat orzo
  • 1 can chickpeas (rinsed) (15 ounce can)
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped (medium)
  • 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
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, 7-9 minutes. Let cool slightly, drain and set aside.

Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8-10 minutes or according to package directions. Drain and rinse with cold water.

Mash chickpeas into a chunky paste with a fork, leaving some whole.

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 orzo, chickpeas, 1/2 C Feta cheese, tomatoes, vinegar and salt. Cook until heated though, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 C Feta.

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