Greek Orzo Stuffed Peppers
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
4 Yellow, Orange and/or Red Bell Peppers1/2 cup uncooked orzo1 15oz can garbanzo beans, rinsed and drained1 Tbsp olive oil1 medium onion, chopped6oz baby spinach, roughly chopped1 Tbsp fresh oregano or 1 tsp dried3/4 cup feta cheese, divided1/4 cup sun-dried tomatoes, roughly chopped1 Tbsp red wine vinegar1/4 tsp salt
1. Halve peppers lenghtwise through 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" water, cover and microwave on High until peppers are just softened, 7-9 minutes. Let cool slightly, drain and set aside.
2. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until tender, 8-10 minutes or according to package directions. Drain and rinse with cold water.
3. Mash garbanzos into a chunky paste with a fork, leaving some whole.
4. Heat oil in a large non-stick skillet over medium heat. Add onion and cook, stirring until soft, about 4 minutes. Add spinach and oregano and cook,s tirring 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. Divide the filling among the pepper halves and sprinkle each with the remaining feta.
Serving Size: Makes 4 (2 pepper-halve) servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPARTANBABE.
2. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until tender, 8-10 minutes or according to package directions. Drain and rinse with cold water.
3. Mash garbanzos into a chunky paste with a fork, leaving some whole.
4. Heat oil in a large non-stick skillet over medium heat. Add onion and cook, stirring until soft, about 4 minutes. Add spinach and oregano and cook,s tirring 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. Divide the filling among the pepper halves and sprinkle each with the remaining feta.
Serving Size: Makes 4 (2 pepper-halve) servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPARTANBABE.
Nutritional Info Amount Per Serving
- Calories: 367.7
- Total Fat: 12.7 g
- Cholesterol: 25.0 mg
- Sodium: 1,317.1 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 9.7 g
- Protein: 18.1 g
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