Greek Orzo Stuffed Peppers Recipe

Name: Greek Orzo Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Greek Orzo Stuffed Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Orzo Stuffed Peppers

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