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Greek Orzo Stuffed Peppers

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“Recipe from Eating Well Magazine, March/April 2009. This is a low calorie option and I love that it's cooked in micro and stovetop. . .no heating up the house with the oven!”
READY IN:
40mins
SERVES:
6-8
YIELD:
8 pepper halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve peppers lengthwise through the stems, leaving the stems
  2. attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
  3. 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.
  4. Mash chickpeas into a chunky paste with a fork, leaving some whole.
  5. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes.
  6. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.
  7. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute.
  8. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

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