Ingredients Jump to Instructions ↓

  1. 4 yellow bell peppers (may sub orange and or or red)

  2. 1/2 cup whole-wheat orzo pasta (may use regular orzo)

  3. 1 (15 ounce) can chickpeas , rinsed

  4. 1 tablespoon extra-virgin olive oil

  5. 1 medium onion , chopped

  6. 6 ounces baby spinach, coarsely chopped

  7. 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

  8. 3/4 cup crumbled feta cheese , divided

  9. 1/4 cup chopped sun-dried tomato (not oil-packed)

  10. 1 tablespoon sherry wine vinegar (may sub red-wine vinegar)

  11. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  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.

  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.

  5. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.

  6. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute.

  7. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta. ?


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