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
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