4 bell peppers of your choice (Red was cheapest- so we had red!)
1/2 cup whole wheat orzo
15 oz can chickpeas, drained and rinsed
1 T Olive Oil
1 medium onion, chopped
6 oz baby spinach roughly chopped
1 t dried oregano
3/4 cup crumbled feta cheese, divided
1/4 cup sun-dried tomatoes (not oil packed), chopped
1 T Sherry Vinegar or red-wine vinegar
1/4 tsp salt
So the first thing you want to do is slice your peppers in half LENGTHWISE straight through the stem. De-seed the peppers and remove white membrane. You can leave the stem attached for easy pick up, or remove it (I removed them). Place them face down in a baking dish and fill with 1/2 inch of water. Put in the MICROWAVE for about 9 minutes or until softened. (You are basically steaming them.)
When they come out, drain the water out and flip them over.
Meanwhile, toast up your orzo in a medium sauce pan for about 1 minute. Add 1 cup of boiling water (or really hot water). Reduce heat to low, cover, and cook 8 minutes. Drain and rinse in cool water.
Mash chickpeas into a thick paste (leaving some whole) and set aside.
Heat oil in a large skillet. Add onion and cook 4 minutes until soft. Add oregano and spinach and cook 1-2 minutes until spinach is wilted
Add sun-dried tomatoes, chick peas, orzo, vinegar, and salt. Cook until heated through.
This in and of itself could be a meal or side dish. SO good! Add 1/2 cup of your feta cheese and cook 1 minute more and remove from heat.
Stuff your peppers! Sprinkle remaining feta cheese over top each pepper.
Cover pan with foil until ready to serve. They will stay pretty warm for awhile! We, of course, served ours alongside the TJ's green beans, but chose any veggie you like!
We WILL be having the leftovers tonight. These were phenomenal!
Enjoy :) It'll be a favorite!