RECIPE BOX: Greek Orzo Stuffed Peppers

CHEF DIRK GOES Mediterranean with a mouth-watering recipe for stuffed peppers.

Ingredients

• 4 yellow, orange, and/or red bell peppers
• ½ cup whole wheat or tri-colored orzo
• 15 oz can garbanzo beans
• 1 TBL extra virgin olive oil
• 1 medium onion (diced)
• 6 oz baby spinach (coarsely chopped)
• 1 TBL chopped fresh oregano
• ¾ cup feta cheese (divided)
• ¼ cup sun-dried tomatoes (not oil packed) chopped
• 1 TBL sherry or red wine vinegar
• ¼ tsp salt

Method

1. Halve peppers lengthwise through the stems, leaving stems attached.
2. Remove seeds and white membrane. Set aside.
3. Bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8-10 minutes or according to package directions.
4. Drain and rinse with cold water.
5. Mash garbanzo beans into a chunky paste, leaving some whole.
6. 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 spinach is wilted, about 1 minute. Stir in orzo, mashed garbanzo beans, ½ cup of the feta cheese, tomatoes, vinegar, and salt. Cook until heated through, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining feta cheese.
7. Bake in an oven-proof dish at 350 degrees for 45-60 minutes or until internal temperature is 165 degrees.

NOTE: Grilled chicken (fully cooked) may be added during the last step. Dice the chicken into 1-inch pieces before adding to mixture.

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