Adapted from eatingwell.com
What I loved about these peppers, besides their being Greek-inspired, was the fact that they are so nutritious. They are packed with veggies, protein, whole grain and some cheese. Those are four food groups in one! You have a whole rainbow of food right there which is what we should be eating everyday.
Yields 4 servings
- 4 yellow, orange and red bell peppers
- ½ cup whole-wheat orzo, uncooked
- 1 15-ounce can chickpeas, rinsed
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 5 ounces baby spinach
- 1 teaspoon dried oregano
- ¾ cup crumbled feta cheese, divided
- 1 tablespoon aceto or red-wine vinegar
- Halve the 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 ½ inch water, cover with microwavable plastic wrap and microwave on high until peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
- Meanwhile, bring a saucepan of water to a boil. Add the orzo and cook until just tender, 8 to 10 minutes or according to the packaged instructions. Drain and return to the saucepan.
- Mash the chickpeas into a chunky paste with a fork, leaving some whole.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the spinach and oregano and cook, stirring until the spinach is wilted.
- Stir in the orzo, chickpeas, ½ cup of feta and vinegar. Cook until heated through.
- Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining ¼ cup of feta.
Comments: This is another easy and quick recipe. Goes to show that healthy can also be quick. If there is one suggestion I would make is don’t freak out with the spinach. I don’t have a very large skillet at home and when I added the spinach, I could barely stir it, which scared me a bit. Then I remembered how quickly spinach shrinks down. So don’t worry. It’ll turn out fine!