Greek Stuffed Peppers For 2

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Drizzle with 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Place the peppers upright in a baking dish and roast for 20 minutes or until just tender.

3. 3

   Meanwhile, in a medium saucepan over medium heat, drizzle the remaining olive oil and add the onion, zucchini, oregano and lemon zest. Season with the salt and pepper. Cook for 5 minutes, stirring frequently or until the vegetables are softened.

4. 4

   Remove from heat and stir in the orzo, lemon juice and 2/3 of the feta. Fill the peppers with the mixture and top with the remaining feta.

5. 5

   Return them to the oven for 20 minutes and bake until the cheese is golden brown. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.