Ingredients:
4 yellow, orange and/or red bell peppers
½ cup whole wheat orzo
1 15-ounce can chickpeas
1 tablespoon olive oil
1 medium onion, chopped
6 ounces spinach, coarsely chopped
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
¾ cup feta cheese, divided
¼ cup sun-dried tomatoes, (not oiled –packed)
1 tablespoon sherry vinegar or red wine vinegar
¼ teaspoon sea salt
Directions:
1. Halve the peppers lengthwise, through the stems, leaving stems attached. Remove seeds and white membrane.
2. Place the pepper cut-side down in a baking dish. Add ½ inch water and cover. Bake in a 375 degree oven for about 20 minutes, or until just tender. You want them to be a little firm. Let cool slightly, drain and set aside.
3. Meanwhile, bring a large saucepan of water to a boil. Add the orzo and cook, uncovered, until just tender, 8-10 minutes. Drain and rinse with cold water.
4. Mash the chickpeas into a chunky paste with a fork, leaving some whole.
5. Heat oil in a large skillet over medium heat. Add the onion and cook, stirring until soft, about 4 minutes. Add the spinach and oregano and cook, stirring until the spinach is wilted, about 1 minute. Stir in the chickpeas, ¼ cup feta, tomatoes, vinegar, and salt; cook until heated through, about 1 minute.
6. Divide the filling among the pepper halves and sprinkle with the remaining ¼ cup feta. Serve immediately, or refrigerate until ready to use – they keep for 2 days, covered and refrigerated.
Servings 4