Greek Orzo Stuffed Peppers
Greek flavor perfectly matched each other. I drizzled a splash of high-quality extra-virgin olive oil just before serving. Even though it tasted clean and light, it was actually quite filling because of orzo and chickpeas. The presentation looked great as well, will definitely be making this again.
sweet red bell peppers
yellow and orange
chickpeas (garbanzo beans)
olive oil, extra-virgin
not oil-packed, chopped
or red-wine vinegar
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 ½ inch water, cover and microwave on High until the peppers are just softened, 7 to 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 to 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, ½ cup feta, 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 ¼ cup feta.