Orzo Stuffed Peppers (RECIPE)

Orzo Stuffed Peppers (RECIPE)

Ingredients

• ½ cup uncooked orzo (whole wheat or regular)
• 2 large red bell peppers
• 1 tablespoon extra-virgin olive oil, plus more for drizzling (Used Laconiko EVOO)
• 1 garlic clove, minced
• ½ cup cooked chickpeas, drained and rinsed
• 3-4 kale leaves, stems removed, chopped
• ⅓ cup crumbled feta cheese
• Juice and zest of 1 small lemon
• Big handful of chopped fresh mint
• Pinch of red pepper flakes
• Sea salt and freshly ground black pepper

herbed yogurt sauce (optional):

• ⅓ cup Greek yogurt
• Drizzle of olive oil
• Finely chopped mint, basil or oregano
• Squeeze of lemon
• Sea salt

Instructions

• 1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

• 2. In a pot of salted boiling water, cook the orzo pasta for about 7-9 minutes, or until al dente.

• 3. Meanwhile, roast your bell peppers. Slice them in half and remove the seeds and ribbing. Then, drizzle each half with olive oil and sprinkle generously with salt and pepper. Place cut side up and roast them for 20 minutes or until they become soft and golden brown around the edges.

• 4. Next, prepare your filling. In a large glass bowl, combine the olive oil, garlic, kale and chickpeas. When your orzo is al dente, drain it and add it (warm) to the bowl and toss. Stir in the feta cheese, lemon juice, lemon zest, mint, red pepper flakes, and generous pinches of salt and pepper. Taste and adjust seasonings.

• 5. Finally, fill the red pepper halves with the orzo salad and serve.

• 6. Optional: mix together the yogurt sauce ingredients and serve on the side.

Enjoy!!

Servings : 2
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish

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