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Greek Orzo Stuffed Peppers

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta. This basic recipe will work with almost any filling—try substituting different types of cheese, herbs or beans. Serve with whole-wheat pita bread and cucumber salad.
4   yellow, orange and/or red bell peppers
1/2 cup  whole-wheat orzo
1 15-ounce can   chickpeas, rinsed
1 tablespoon   extra-virgin olive oil
1   medium onion, chopped
6 ounces  baby spinach, coarsely chopped
1 tablespoon   chopped fresh oregano or 1 teaspoon dried
3/4 cup  crumbled feta cheese, divided
1/4 cup  sun-dried tomatoes (not oil-packed), chopped
1 tablespoon   sherry vinegar or red-wine vinegar
1/4 teaspoon   salt
Greek Orzo Stuffed Peppers Recipe at
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.

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.

Mash chickpeas into a chunky paste with a fork, leaving some whole.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 344
Fat. Total: 11g
Protein: 14g
Carbohydrates, Total: 48g
Fat, Saturated: 5g
Fiber: 11g
Cholesterol: 25mg
Sodium: 656mg
% Cal. from Fat: 29%
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