Orzo Stuffed Peppers

Vegetarian stuffed peppers are the perfect pair with grilled chicken, steak, or white fish.

 

Skip the extra boring side of rice and add some grain to your peppers instead. I added an addition of orzo which is simply just rice shaped pasta.

 

This recipe will fill your body with high levels of Vitamin K and Vitamin C from the red pepper and kale. Did you know red pepper has twice the Vitamin C content of green peppers?

 

It’s true! So next time you find yourself thinking about making stuffed peppers remember the brighter the better!  

 

Oh, and don’t forget a dollop of Daisy! Sour cream or the healthier option of Greek yogurt are always a good topping for stuffed peppers especially if you mix with your favorite spice! (Try basil, oregano, parsley, rosemary, or dill too)

 

 

½ cup whole grain orzo

2 large red bell peppers

1 zucchini

1 garlic clove, minced

½ cup cooked chickpeas, drained and rinsed

3-4 kale leaves, stems removed, chopped

⅓ cup crumbled feta cheese

1 small lemon, juice and zest

⅓ cup Greek yogurt or sour cream

EVOO

Fresh chopped fresh mint

Red pepper flakes

Salt & pepper

 

-Preheat oven to 400 degrees F.

-Cook orzo in salted boiling water until al dente.

-Meanwhile, roast your bell peppers. Slice in half, drizzle with EVOO, sprinkle with salt and pepper. Place cut side up and roast for 20 minutes or until golden brown around the edges.

-In a large glass bowl combine 1 tablespoon of EVOO, garlic, kale, chickpeas, and zucchini. When your orzo is done cooking go ahead and drain the water and add it (warm) to the bowl and toss. Stir in the feta, lemon juice, lemon zest, mint, red pepper flakes, and a generous amount of salt and pepper.


-Fill the red pepper halves with orzo salad and serve with herbed yogurt sauce. Mix Greek yogurt or sour cream, mint, lemon juice, salt, and drizzle with EVOO.