Categories: July2010, greek, peppers, summer, superfoods, vegetables
Ingredients
- 4 yellow, orange, and/or red bell peppers
- 1/2 cup(s) whole-wheat orzo
- 1 can(s) (15-ounce) chickpeas, rinsed
- 1 tablespoon(s) extra-virgin olive oil
- 1 medium onion, chopped
- 6 ounce(s) baby spinach, coarsely chopped
- 1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
- 3/4 cup(s) crumbled feta cheese, divided
- 1/4 cup(s) sun-dried tomatoes (not oil-packed), chopped
- 1 tablespoon(s) sherry vinegar or red-wine vinegar
- 1/4 teaspoon(s) salt
Directions
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Directions
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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.
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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.
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Mash chickpeas into a chunky paste with a fork, leaving some whole.
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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.