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Greek-Style Stuffed Bell Peppers





Serves 6 |
A Mediterranean twist on a classic.
Ingredients:
3 bell peppers,, halved and seeded |
4 cloves garlic, minced |
1 tablespoon olive oil |
Salt, to taste |
Ground black pepper, to taste |
1 tablespoon oregano |
2 cups cooked orzo |
1 jar kalamata olives, halved, 6 oz. |
3 pepperoncini, chopped |
3 tablespoon balsamic vinegar |
1/4 cup crumbled feta |
2 tablespoons pine nuts |
For Lemon Sauce |
1 cup cherry tomatoes, halved |
1 bunch fresh basil, chopped |
1 teaspoon red pepper flakes |
1/4 cup olive oil |
2 tablespoon lemon juice |
Salt, to taste |
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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