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Greek-Style Stuffed Bell Peppers
Serves 6 |
A Mediterranean twist on a classic.
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Ingredients:
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| 3 bell peppers,, halved and seeded+ Add to Shopping List |
| 4 cloves garlic, minced+ Add to Shopping List |
| 1 tablespoon olive oil+ Add to Shopping List |
| Salt, to taste+ Add to Shopping List |
| Ground black pepper, to taste+ Add to Shopping List |
| 1 tablespoon oregano+ Add to Shopping List |
| 2 cups cooked orzo+ Add to Shopping List |
| 1 jar kalamata olives, halved, 6 oz.+ Add to Shopping List |
| 3 pepperoncini, chopped+ Add to Shopping List |
| 3 tablespoon balsamic vinegar+ Add to Shopping List |
| 1/4 cup crumbled feta+ Add to Shopping List |
| 2 tablespoons pine nuts+ Add to Shopping List |
| For Lemon Sauce+ Add to Shopping List |
| 1 cup cherry tomatoes, halved+ Add to Shopping List |
| 1 bunch fresh basil, chopped+ Add to Shopping List |
| 1 teaspoon red pepper flakes+ Add to Shopping List |
| 1/4 cup olive oil+ Add to Shopping List |
| 2 tablespoon lemon juice+ Add to Shopping List |
| Salt, to taste+ Add to Shopping List |
Directions:
- Preheat oven to 400° F.
- Place the bell pepper halves in a mixing bowl. Top with garlic, olive oil, salt, and pepper. Transfer to a large baking dish. Sprinkle oregano over top. Place in the oven and bake for 25 minutes.
- Pour the orzo into a mixing bowl. Add the kalamata olives, pepperoncini, balsamic vinegar, feta and pine nuts. Toss together until combined. Set aside.
- Combine the cherry tomatoes, fresh basil, red pepper flakes, olive oil and lemon juice in a small bowl. Sprinkle salt over top and stir together.
- Transfer the bell pepper halves to serving plates. Spoon an even amount of the orzo mixture into each bell pepper half. Drizzle lemon sauce over top and enjoy!
| Main Ingredient: | Bell Pepper, Orzo |
| Cooking Method: | Bake |
| Course: | Dinner, side |
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