Ingredients
Scale
- 2 large yellow (orange, or red bell peppers (or 4 small))
- 1/2 cup orzo
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 garlic cloves (chopped)
- 1 6-ounce package baby spinach
- 2 tablespoons fresh oregano or 1 teaspoon dried
- 1 15-ounce can chickpeas, drained, rinsed and slightly mashed
- 3/4 cup crumbled feta cheese
- 1/4 cup sun dried tomatoes (oil packed, chopped)
- 1 tablespoon lemon juice
- 1 scallion (thinly sliced)
Instructions
- Cut peppers in half lengthwise through the stems. Remove the seeds and membrane. Place peppers cut side down in a large microwave safe dish and add about 1/2 cup water. Cover dish with plastic wrap and microwave on High for 7 - 9 minutes or until the peppers are just softened. Let cool slightly, drain and set aside.
- Meanwhile, cook orzo according to package directions. Drain, rinse with cool water and set aside.
- In a large saute pan over medium high heat add the olive oil. Saute the onion and garlic for about 5 minutes or until the onions are softened. Add the spinach and oregano and saute stirring for 2 - 3 minutes or until the spinach is wilted. Stir in the orzo, chickepeas, 1/2 cup of feta, tomatoes, lemon juice. Cook for 3 minutes to heat through. Divide among the pepper halves and sprinkle with remaining feta cheese and scallion.
- The peppers can be served chilled, at room temperature or of heated on 70% power in the microwave for 1 - 2 minutes.
Notes
Recipe by Amy Casey
© amycaseycooks - 2012
www.amycaseycooks.com