Ingredients (serves 4):
- 4 yellow, orange and/or red bell peppers
- 1/2 cup whole-wheat orzo, or brown rice
- 1 15-oz can chickpeas, rinsed
- 1 tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 6 oz baby spinach, chopped
- 1 tbsp oregano
- 3/4 cup crumbled feta cheese
- 1/4 cup sun dried tomatoes, chopped
- 1/4 tsp salt
Directions:
Half peppers lengthwise and remove seeds. Place cut-side down in dish, add 1/2 inch water, cover and microwave 7-9 min (until softened). Let cool slightly, drain and set aside. Then bring large saucepan of water to boil, add orzo and cook 8-10 min (until tender), then drain. Mash chickpeas into chunky paste. Heat oil in large skillet over medium heat. Add onion and cook about 4 min (until soft). Add spinach and oregano and stir until wilted. Stir in orzo, chickpeas, 1/2 cup feta, tomatoes and salt; cook about 1 min (until heated through). Divide among pepper halves and sprinkle remaining feta on top. Enjoy!
Recipe suggested by Alaina S. — Credit Blue Zones Project.
