1 tablespoon(s) sherry vinegar or red-wine vinegar
1/4 teaspoon(s) salt
Instructions
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.
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.
Mash chickpeas into a chunky paste with a fork, leaving some
whole.
Heat oil in a large nonstick skillet over medium heat. Add onion
and cook, stirring, until soft, about 4 minutes. 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 though, about 1 minute.
Divide the filling among the pepper halves and sprinkle each
pepper with some of the remaining 1/4 cup feta. This basic
recipe will work with almost any filling — try substituting
different types of cheese, herbs, or beans. Serve with whole-
wheat pita bread and cucumber salad.
Originally Submitted
5/12/2009
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