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Stuffed Pepper Recipe 2009-07-20 12:22:10

Greek Orzo-Stuffed Peppers

Greek Orzo-Stuffed Peppers

From Eating Well


  1. 4 yellow, orange and/or red bell 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


  1. Halve peppers lengthwise through the stems, leaving the stems 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. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated through, about 1 minute.
  6. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

Serves 4.

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