Greek Orzo Stuffed Peppers Recipe

  • 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
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.

Similar Recipes
Orzo Vegetable Stuffed Peppers
Italian seasoning
olive oil
olive oil
orzo pasta
Inside Out Stuffed Peppers
green pepper
Ground Beef
Easy Rice Stuffed Peppers
green peppers
ground beef
Minute Rice

Greek Orzo Stuffed Peppers Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2019 Tecstra Systems, All Rights Reserved,