Ingredients
Scale
- 4 large red bell peppers
- 1 cup uncooked orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- to taste salt and pepper
- 1/2 cup feta cheese, crumbled (optional)
- for garnish fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium pot, bring the vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute.
- Add the cherry tomatoes and spinach to the skillet, cooking until the spinach wilts, about 2 minutes.
- Combine the cooked orzo with the sautéed vegetables in a large bowl. Stir in the lemon juice, lemon zest, salt, and pepper. If using, mix in the crumbled feta cheese.
- Cut the tops off the red peppers and remove the seeds. Stuff each pepper with the orzo mixture, packing it in gently.
- Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
- Remove the foil and bake for an additional 10 minutes to slightly brown the tops.
- Garnish with fresh parsley before serving.
- Prep Time: 15
- Cook Time: 35