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.
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
How to Make It
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.
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).
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This was really disappointing. It was missing any real flavor, even though I added some marinated artichoke hearts to the mix, some garlic and a fair amount of basil. I also had to another pepper to hold the filling, even though I followed the amounts in the recipe.We ended up salting this at the table and adding some balsamic vinegar to bring some flavor to the dish. Even though this recipe could probably be tweaked, we won't be making this again.
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