Orzo Stuffed Bell Peppers

Name: Orzo Stuffed Bell Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 cups cooked orzo pasta; 1 1/4 cups chopped tomatoes; 1 (10 ounce) box frozen chopped spinach, thawed and drained; 1/2 cup chopped geen onion; 3 ounces feta, crumbled; 2 tablespoons chopped of fresh mint; 1 tablespoon nonfat sour cream; 4 sweet red peppers

Submitted by ButterflyVioletta

"Although you can serve these peppers hot, they make a refreshing cold entree on hot summer evenings."

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Ready In:: 40mins
Ingredients:: 8
Serves:: 4

ingredients

2 cups cooked orzo pasta
1 ¹⁄₄ cups chopped tomatoes
1 (10 ounce) box frozen chopped spinach, thawed and drained
¹⁄₂ cup chopped geen onion
3 ounces feta, crumbled
2 tablespoons chopped of fresh mint
1 tablespoon nonfat sour cream
4 sweet red peppers

directions

In a medium bowl, mix the orzo, tomatoes, spinach, green onions, fetamint and sour cream; set aside.
Preheat oven to 350. Coat a 9x9 baking dish with nonstick spray; set aside.
Slice the tops off the peppers. Remove and discard the membranes and seeds. Stand peppers upright (if necessary, cut a small slice off the bottom so that they are stable). Divde the orzo mixture among the peppers. Place upriht in the prepared baking dish.
Bake for 20-25 minutes or until heated through.

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Reviews

Everyone loved this! My only change was to use fresh spinach and to halve the epeppers so that I had eight portions. We ate this hot as a side with grilled lamb. The leftovers (not much!) were consumed cold. We'll be making this again! Thanks!

Chef Kate