4 bell peppers (preferably orange, yellow or red)
1/2 c. orzo
15 oz. can garbanzo beans (chickpeas)
1 tbsp. olive oil
1 medium onion, chopped
6 oz. fresh spinach leaves, chopped
1 tsp. dried oregano
salt and pepper to taste
3/4 c. crumbled feta cheese, divided
1/3 c. sun-dried tomatoes, chopped
1 tbsp. red wine vinegar
Wash peppers and half them lengthwise. Remove the stems, seeds and white membrane. Place the peppers cut-side down in a microwave safe dish. Add half an inch of water, cover and microwave on high for 9 minutes, or just until softened. Drain and set aside.
Meanwhile, bring a pot of water to boil, add orzo and cook according to the package directions. Lightly mash chickpeas with a fork or pastry blender, leaving some whole.
Heat oil in a large skillet over medium heat, add onion and cook until tender, about 5 minutes. Add spinach, oregano and cook until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar, salt and pepper. Cook, stirring occasionally until heated through.
Divide the filling among the streamed pepper halves. Sprinkle each pepper with the remaining 1/4 cup of feta.
Notes: Before I was a vegetarian you'd never catch me eating bell peppers but they're really growing on me and I loved this recipe! My sister-in-law, Jessica turned me onto eating stuffed bell peppers and when I came across this recipe on EatingWell.com I knew I had to try it! The only changes I made was I added a little more sun-dried tomatoes than it called for and a threw in some black pepper with the salt...otherwise, I followed it and it was great!!