Orzo-Stuffed Peppers

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.

Yield: Makes 4 servings (serving size: 2 pepper halves)
Total:
Recipe from Health

Recipe Time

Cook Time:
Prep Time:
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 7.4g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 10g
  • Carbohydrate: 41g
  • Fiber: 3g
  • Cholesterol: 13mg
  • Iron: 2mg
  • Sodium: 477mg
  • Calcium: 109mg

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

Preparation

  1. 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. 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).
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