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Ingredients

• 4 yellow, orange and/or red bell peppers
• 1/2 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
• 3/4 cup crumbled feta cheese, divided
• 1/4 cup sun-dried tomatoes (not oil-packed), chopped
• 1 tablespoon sherry vinegar or red-wine vinegar
• 1/4 teaspoon salt

Description

Greek Orzo Stuffed Peppers - The Huffington Post

Kitchen Daily