I made Greek Orzo and Feta Stuffed Peppers for a personal chef client who requests vegetarian entrees periodically. Tender, steamed pepper halves act as edible serving vessels for a flavorful filling of orzo, chickpeas, feta, spinach and sun‑dried tomatoes — and it takes about 20 minutes to prepare.
As a personal chef I’m always hunting for fresh ideas to serve my clients. I subscribe to several cooking magazines and love settling in with the latest issue of Cooking Light, Eating Well, or Bon Appétit and flipping through for inspiration.
I also spend time online browsing recipe sites, collecting ideas for dishes from simple baked teriyaki salmon to indulgent peanut butter chocolate energy bites and playful mac and cheese appetizers.
This stuffed‑pepper dish is colorful, light and satisfying — perfect for warm summer evenings and quick enough for a weeknight dinner.
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Recipe
Greek Stuffed Peppers
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4
Amy Casey
Ingredients
- 2 large yellow, orange, or red bell peppers (or 4 small)
- ½ cup orzo
- 1 tablespoon olive oil
- ½ cup chopped onion
- 3 garlic cloves, chopped
- 1 6-ounce package baby spinach
- 2 tablespoons fresh oregano or 1 teaspoon dried
- 1 15-ounce can chickpeas, drained, rinsed and slightly mashed
- ¾ cup crumbled feta cheese
- ¼ cup sun‑dried tomatoes, oil packed and chopped
- 1 tablespoon lemon juice
- 1 scallion, thinly sliced
Instructions
- Cut the peppers in half lengthwise through the stems. Remove seeds and membranes. Place the pepper halves cut side down in a large microwave‑safe dish with about ½ cup water. Cover and microwave on high for 7–9 minutes, until just softened. Let cool slightly, drain and set aside.
- Meanwhile, cook the orzo according to package directions. Drain, rinse with cool water and set aside.
- In a large sauté pan over medium‑high heat, add the olive oil. Sauté the onion and garlic for about 5 minutes, until the onion softens. Add the spinach and oregano and cook, stirring, for 2–3 minutes until the spinach wilts. Stir in the orzo, chickpeas, ½ cup of the feta, sun‑dried tomatoes and lemon juice. Cook 2–3 minutes to heat through.
- Spoon the filling into the pepper halves. Sprinkle with the remaining feta and the sliced scallion. Serve chilled, at room temperature, or warmed: heat on 70% power in the microwave for 1–2 minutes if desired.
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