4 yellow, orange and/or red bell peppers
½ cup whole-wheat orzo
1 15-ounce can chickpeas, rinsed
1 Tablespoon extra-virgin olive oil
1 medium onion, chopped
6 ounces baby spinach, coarsely chopped
1 Tablespoon chopped fresh oregano, or 1 teaspoon dried
¾ cup crumbled feta cheese, divided
¼ cup sun-dried tomatoes, (not oil-packed), chopped
1 Tablespoon sherry vinegar, or red-wine vinegar
¼ teaspoon salt
Directions1. Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add ½ inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
2. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
3. Mash chickpeas into a chunky paste with a fork, leaving some whole.
4. Heat oil in a large nonstick skillet over medium heat. Add onion and cook,
stirring until soft, about 4 minutes. Add spinach and oregano and cook, stirring until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, ½ cup feta, tomatoes, vinegar and salt; cook until heated through, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining ¼ cup feta.
Recipe By: Eating Well Test Kitchen