Roasted Bell Peppers Stuffed with Greek Orzo

These bell peppers were delicious! They provided an interesting take on traditional stuffed bell peppers. I used green bell peppers, but this would also work with either red, yellow or orange bell peppers as well. The chickpeas and orzo really worked well together, and I enjoyed the feta and sundried tomatoes as well. You can make further variations to this recipe, including adding baby spinach or pine nuts.

4 green bell peppers

½ C uncooked orzo

1 15-ounce can of low-sodium chickpeas, rinsed and drained

1 T extra virgin olive oil

1 medium red onion, diced

1 t. ground oregano

¾ C low-fat feta, crumbled and divided

¼ C sundried tomatoes

1 T sherry vinegar

1 t. kosher salt

Slice the bell peppers lengthwise through the stems. Remove the seeds and the membrane. Place the bell pepper halves cut-side sown in a microwave-safe dish. Add ½“ water to the dish, then microwave on high for 5 minutes. Cool and drain.

Meanwhile, cook the orzo in boiling water for 9 minutes. Drain and set aside.

Mash the chickpeas, leaving a few whole. Heat the oil in a medium pan. Add the onion and sauté for 5 minutes. Add the oregano, orzo, chickpeas, ½ C feta, tomatoes, vinegar and salt. Cook for an additional 2 minutes until heated through. Divide the chickpea mixture among the pepper halves, topping with the remaining feta.

You can either serve them immediately after stuffing them, or pop them in the oven to get a nice crusty top. If you choose to do this, place the bell pepper halves on an aluminum foil lined baking sheet. Bake in the oven at 350F for about 10 minutes, or until the tops are golden. Likewise, you can put them under the broiler for a few minutes to obtain the same results.