Greek Orzo-Stuffed Peppers

This colorful and healthy meal can be on the dinner table in no time at all. Mix red, yellow, and green peppers for a colorful meal that’s also full of flavor and good for you. From the kitchen of Blue Zones Project^®.

Ingredients
4 yellow, orange, and/or red bell peppers
½ cup whole-wheat orzo
1 15-ounce can 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 teaspoon dried
¾ cup crumbled feta cheese, divided
¼ cup sun-dried tomatoes, (not oil-packed), chopped
1 tbsp. sherry vinegar, or red-wine vinegar
¼ tsp. salt

Directions
Halve peppers lengthwise through the stems, leaving stems attached. Remove seeds & white membrane. Place peppers cut-side down in dish. Add ½ inch water, cover & microwave on High until peppers are just softened, 7–9 min. Let cool slightly, drain & set aside. Meanwhile, bring large saucepan of water to boil. Add orzo & cook until just tender, 8–10 min. Drain & rinse with cold water. Mash chickpeas into a chunky paste with a fork, leaving some whole. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach & oregano & cook, stirring, until the spinach is wilted, ~1 min. Stir in orzo, chickpeas, ½ cup feta, tomatoes, vinegar, & salt; cook until heated though, ~1 min. Divide filling among the pepper halves & sprinkle each pepper with some of the remaining ¼ cup feta.

Source: EatingWell.com

Yields
Serves 4
Per Serving: 344 calories, 11 g. fat, 656 mg. sodium, 11 g. fiber, 14 g. protein

Download the recipe card. 

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