Stuffed with kalamata olives, feta cheese and balsamic flavored orzo, these stuffed peppers are a great side dish or even a main course.
Greek Orzo Stuffed Red Peppers
3 red bell peppers, halved
3 cloves garlic, minced or grated
3 sprigs fresh oregano
1 cup dry orzo or quinoa
2 tablespoons balsamic vinegar
1/2 cup pitted kalamata olives
2 tablespoons toasted pine nuts, chopped
1/2 cup crumbled feta cheese
1 cup fresh basil, chopped
1 cup cherry tomatoes, halved
1/4 cup plus 1 tablespoon extra virgin olive oil
Crushed red pepper flakes
Zest from 1 lemon
Preheat the oven to 400 degrees.
In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char.
Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente.
Drain and toss with the balsamic vinegar, olives, pine nuts and feta.
Make the lemon basil tomatoes by combining all ingredients in a small bowl.
Stuff the warm orzo inside the peppers. Top with lemon basil tomatoes.