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. You can prepare these 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)

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