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, Recipe

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