Greek Orzo Stuffed Peppers

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.

Greek orzo stuffed peppers:
Total Time: 40 min

Prep Time: 40 min

Ingredients
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    * 4  yellow, orange, and/or red bell peppers
    * 1/2 cup(s) whole-wheat orzo
    * 1 can(s) (15-ounce) chickpeas, rinsed
    * 1 tablespoon(s) extra-virgin olive oil
    * 1  medium onion, chopped
    * 6 ounce(s) baby spinach, coarsely chopped
    * 1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
    * 3/4 cup(s) crumbled sundried tomato basil feta cheese, divided
    * 1/4 cup(s) sun-dried tomatoes (not oil-packed), chopped
    * 1 tablespoon(s) roasted garlic red-wine vinegar
    * 1/4 teaspoon(s) garlic herb seasoning (no salt)

Directions

    * 1. 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.
    * 2. 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.
    * 3. Mash chickpeas into a chunky paste with a fork, leaving some whole.
    * 4. 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.