Greek Orzo Stuffed Peppers

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Greek Orzo Stuffed Peppers calories by ingredient

Introduction

Can add a pound of ground turkey to add some protein. Can add a pound of ground turkey to add some protein.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 4

Ingredients

4 Yellow, Orange and/or Red Bell Peppers

1/2 cup uncooked orzo

1 15oz can garbanzo beans, rinsed and drained

1 Tbsp olive oil

1 medium onion, chopped

6oz baby spinach, roughly chopped

1 Tbsp fresh oregano or 1 tsp dried

3/4 cup feta cheese, divided

1/4 cup sun-dried tomatoes, roughly chopped

1 Tbsp red wine vinegar

1/4 tsp salt

Directions

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.