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Greek Orzo Stuffed Peppers

Kraft Memeber Recipe
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Makes: 4 servings, 1 pepper filled Total Time: 45 min
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
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