Makes:
4 servings, 1 pepper filled
Total Time:
45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 4 yellow, orange, and/or red bell peppers
- 1/2 cup whole-wheat orzo
- 1 can (15-ounce) chickpeas, rinsed
- 1 Tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 6 ounces baby spinach, coarsely chopped
- 1 Tbsp. chopped fresh oregano, or 1 tsp. dried
- 3/4 cup crumbled feta cheese, divided
- 1/4 cup sun-dried tomatoes (not oil-packed), chopped
- 1 Tbsp. sherry vinegar or red-wine vinegar
- 1/4 tsp. salt
make it
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 orzo and cook until just tender, 8 to 10 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 orzo, chickpeas, 1/2 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 1/4 cup feta.
Notes
