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Greek-Style Stuffed Bell Peppers
Serves 6
A Mediterranean twist on a classic.
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Ingredients:
| 3 bell peppers,, halved and seeded |
| 4 cloves garlic, minced |
| 1 tablespoon olive oil |
| Salt, to taste |
| Ground black pepper, to taste |
| 1 tablespoon oregano |
| 2 cups cooked orzo |
| 1 jar kalamata olives, halved, 6 oz. |
| 3 pepperoncini, chopped |
| 3 tablespoon balsamic vinegar |
| 1/4 cup crumbled feta |
| 2 tablespoons pine nuts |
| For Lemon Sauce |
| 1 cup cherry tomatoes, halved |
| 1 bunch fresh basil, chopped |
| 1 teaspoon red pepper flakes |
| 1/4 cup olive oil |
| 2 tablespoon lemon juice |
| Salt, to taste |
Directions:
- Preheat oven to 400° F.
- Place the bell pepper halves in a mixing bowl. Top with garlic, olive oil, salt, and pepper. Transfer to a large baking dish. Sprinkle oregano over top. Place in the oven and bake for 25 minutes.
- Pour the orzo into a mixing bowl. Add the kalamata olives, pepperoncini, balsamic vinegar, feta and pine nuts. Toss together until combined. Set aside.
- Combine the cherry tomatoes, fresh basil, red pepper flakes, olive oil and lemon juice in a small bowl. Sprinkle salt over top and stir together.
- Transfer the bell pepper halves to serving plates. Spoon an even amount of the orzo mixture into each bell pepper half. Drizzle lemon sauce over top and enjoy!
| Course: | Dinner, side |
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