Orzo-Stuffed Peppers

Orzo-Stuffed-Peppers
Baby argula and feta cheese combine with orzo for this simple recipe for Orzo-Stuffed Peppers. You can prepare this meatless main dish up to 12 hours before serving. Just cover baking dish with foil, refrigerate, and reheat at 400 degrees.
  • Prep Time: Cook Time: Total Time:
  • Yield: Makes 4 servings (serving size: 2 pepper halves)

Good to Know

You can prepare these up to 12 hours before serving. Just cover baking dish with foil, refrigerate, and reheat at 400 degrees.

Ingredients

  • 1 cup dry orzo
  • 3 cups baby arugula
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 4 small bell peppers, halved and seeded

Preparation

1. Preheat oven to 400°. Cook orzo according to package directions in salted water; drain. Return to pot. Add arugula, feta, oil, and 1/4 teaspoon each salt and freshly ground black pepper; stir.

2. Season inside of peppers with 1/4 teaspoon each salt and pepper. Fill peppers; transfer to a 9- x 13-inch baking dish. Cover with foil; bake until peppers are tender (35-40 minutes).

Nutrition Information

  • Calories per serving: 267
  • Fat per serving: 7.4g
  • Saturated fat per serving: 2.8g
  • Monounsaturated fat per serving: 3.1g
  • Polyunsaturated fat per serving: 0.5g
  • Protein per serving: 10g
  • Carbohydrate per serving: 41g
  • Fiber per serving: 3g
  • Cholesterol per serving: 13mg
  • Iron per serving: 2mg
  • Sodium per serving: 477mg
  • Calcium per serving: 109mg