Orzo-Stuffed Peppers
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).
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- Prep Time:
- Cook Time:
- Total Time:
- Yield: Makes 4 servings (serving size: 2 pepper halves)
Nutritional 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 |
| Carbohydrates per serving: | 41g |
| Fiber per serving: | 3g |
| Cholesterol per serving: | 13mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 477mg |
| Calcium per serving: | 109mg |
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.
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