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Orzo-Stuffed Peppers

Photo: Jonathan Kantor
Prep time 10 mins
Cook time 35 mins
Total time 45 mins
Yield Makes 4 servings (serving size: 2 pepper halves)
Baby argula and feta cheese combine with orzo for this simple recipe for Orzo-Stuffed Peppers. You can prepare this meatless main dish up to 12 hours before serving. Just cover baking dish with foil, refrigerate, and reheat at 400 degrees.

Ingredients

  • 1 cup dry orzo
  • 3 cups baby arugula
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 4 small bell peppers, halved and seeded

Nutrition Information

  • calories 267
  • fat 7.4 g
  • satfat 2.8 g
  • monofat 3.1 g
  • polyfat 0.5 g
  • protein 10 g
  • carbohydrate 41 g
  • fiber 3 g
  • cholesterol 13 mg
  • iron 2 mg
  • sodium 477 mg
  • calcium 109 mg

How to Make It

  1.  Preheat oven to 400°. Cook orzo according to package directions in salted water; drain. Return to pot. Add arugula, feta, oil, and 1/4 teaspoon each salt and freshly ground black pepper; stir.

  2.  Season inside of peppers with 1/4 teaspoon each salt and pepper. Fill peppers; transfer to a 9- x 13-inch baking dish. Cover with foil; bake until peppers are tender (35-40 minutes).