Greek Orzo Stuffed Red Peppers
Course: MainCuisine: GreekDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
454
kcalIngredients
3 red bell peppers, halved
1 cup dry orzo or quinoa
1/2 cup pitted kalamata olive
2 pepperoncini, chopped
2 tablespoons toasted pine nuts, chopped
1/2 cup crumbled feta cheese
3 cloves garlic, minced or grated
1 tablespoon extra virgin olive oil
3 sprigs fresh oregano
kosher salt and pepper
2 tablespoons balsamic vinegar
- Lemony Basil Tomatoes
1 cup cherry tomatoes, halved
1 cup fresh basil, chopped
1/4 cup extra virgin olive oil
crushed red pepper flakes
zest from 1 lemon
kosher salt
Directions
- Preheat oven to 400 degrees F. Prepare a 9×13 inch baking dish.
- Toss peppers with olive oil, garlic, and a pinch each of salt and pepper. Add oregano and mix well.
- Place in baking dish and roast for 20-25 minutes; until peppers begin to char.
- Bring a large pot of salted water to a boil. Cook orzo according to package directions.
- Remove, and drain. Toss with balsamic vinegar, olives, pepperoncini, pine nuts, and feta.
- To make lemony basil tomatoes, combine ingredients in a small bowl. Set aside.
- Scoop warm orzo into peppers. Drizzle with lemon basil tomato sauce.
- Serve!
