Greek Orzo Stuffed Red Peppers

Name: Greek Orzo Stuffed Red Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 10 min
Ingredients: 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; 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

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Greek Orzo Stuffed Red Peppers

Recipe by GenevaWatsonCourse: MainCuisine: GreekDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

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!