Greek Orzo Stuffed Peppers |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Recipe from Eating Well Magazine, March/April 2009. This is a low calorie option and I love that it's cooked in micro and stovetop. . .no heating up the house with the oven! Ingredients:
4 yellow bell peppers (may sub orange and or or red) |
1/2 cup whole-wheat orzo pasta (may use regular 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 chopped sun-dried tomato (not oil-packed) |
1 tablespoon sherry wine vinegar (may sub red-wine vinegar) |
1/4 teaspoon salt |
Directions:
1. Halve peppers lengthwise through the stems, leaving the stems
2. 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.
3. 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.
4. Mash chickpeas into a chunky paste with a fork, leaving some whole.
5. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes.
6. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.
7. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute.
8. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.
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