I made Greek Orzo and Feta Stuffed Peppers for a personal chef client who occasionally requests a vegetarian entrée. Using steamed, tender-crisp pepper halves as edible bowls, a vibrant filling of orzo, chickpeas, feta, spinach and sun-dried tomatoes comes together in about 20 minutes.
As a personal chef, I’m always looking for fresh, reliable recipes to serve my clients. I read widely — cooking magazines and food websites inspire ideas and help me adapt dishes to fit different tastes and dietary needs.
I subscribe to several culinary magazines and enjoy spending quiet evenings with a glass of wine and the latest issue of Cooking Light, Eating Well, or Bon Appétit. I also browse recipe sites for quick inspiration, saving helpful techniques and flavor combinations to use in client menus and weeknight cooking alike.
This stuffed pepper recipe is colorful, nutritious, and simple to prepare. It’s an excellent choice for warm summer evenings and works well served chilled, at room temperature, or gently reheated.
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Tell me how it went by leaving a comment and a star rating below. Share your version on social media and tag the creator. Thanks ~ Amy
Recipe
Greek Stuffed Peppers
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Ingredients
- 2 large yellow orange, or red bell peppers (or 4 small)
- ½ cup orzo
- 1 tablespoon olive oil
- ½ cup chopped onion
- 3 garlic cloves chopped
- 1 6- ounce package baby spinach
- 2 tablespoons fresh oregano or 1 teaspoon dried
- 1 15- ounce can chickpeas drained, rinsed and slightly mashed
- ¾ cup crumbled feta cheese
- ¼ cup sun dried tomatoes oil packed, chopped
- 1 tablespoon lemon juice
- 1 scallion thinly sliced
Instructions
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Cut peppers in half lengthwise through the stems. Remove seeds and membranes. Place the halves cut-side down in a large microwave-safe dish and add about ½ cup water. Cover and microwave on High for 7–9 minutes, until just softened. Let cool slightly, drain, and set aside.
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Meanwhile, cook orzo according to package directions. Drain, rinse with cool water, and set aside.
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In a large sauté pan over medium-high heat, warm the olive oil. Sauté the onion and garlic for about 5 minutes, until the onion softens. Add the spinach and oregano and cook, stirring, for 2–3 minutes until the spinach wilts. Stir in the orzo, chickpeas (slightly mashed), ½ cup of the feta, sun-dried tomatoes, and lemon juice. Cook 2–3 minutes to heat through. Spoon the mixture into the pepper halves and sprinkle with the remaining feta and sliced scallion.
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Serve the peppers chilled, at room temperature, or warmed gently in the microwave at 70% power for 1–2 minutes.