With their chickpea, orzo, and spinach filling, these stuffed peppers are a delightful vegetarian meal. Although there are several steps, this recipe is quick and uncomplicated. The pepper shells are flash cooked in the microwave, but if you prefer to throw them on the grill instead, do so. The stuffing mixture is adaptable, so you can take advantage of ingredients you already have at home: goat cheese can replace feta and fresh tomatoes stand in nicely for sun-dried tomatoes. To learn the technique, read more.
From Eating Well Ingredients 4 yellow, orange and/or red bell peppers Directions Serves 4.
Greek Orzo-Stuffed Peppers
1/2 cup whole-wheat orzo
1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
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
From Eating Well
4 yellow, orange and/or red bell peppers