Orzo Stuffed Peppers with Feta and Olives

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If you’re starting to cook and want to up your game a little bit, a stuffed pepper recipe is great to have in your back pocket. They look so fancy, but in reality if you can mix stuff together and turn on an oven, you’re good to go. I always love a dish that makes you look like a culinary school grad!

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I based this recipe off of one from Love and Lemons. I basically used most of the same ingredients, but eyeballed a lot of the amounts and streamlined the whole process. Basically it’s cook orzo, dump in all mix-ins, taste, add more if needed and stuff! I opted to smother in cheese, because why wouldn’t you?

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So try these out–I promise you they won’t be that difficult and you can use them to impress your next dinner guests. At the very least, you’ll make everyone at lunch very envious!

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Orzo Stuffed Peppers with Feta and Olives

adapted from Love and Lemons

3 Bell Peppers {I used red, but anything is fine}
3/4 cup orzo
1/3 cup kalamata olives, chopped
1 can Garbanzo beans, drained and rinsed
1/3 cup Feta cheese, crumbled
1/2-1 tbs fresh mint, chopped
Salt and Pepper to taste
Monterey Jack, Pepper Jack or Cheddar, grated–I used most of an 8oz block, but use more or less as you pease

Preheat your oven to 375 degrees F. Slice your bell peppers in half and placed on a baking sheet. Drizzle with olive oil and use your hands or a pastry brush to spread it evenly all over the pepper. Slide your baking sheet in the oven and roast the peppers until slightly soft, but still holding their shape, approximately 10 minutes. Remove from the oven, though keep the oven on.

Meanwhile, bring a large pot of water to a boil. Add your orzo and cook until al dente, approximately 7 to 8 minutes. Once it’s done, drain the pasta and put in a large bowl. Add the mint, olives, feta and garbanzo beans.  Mix it all together. Take a taste and add more mix-ins as you see fit. Add salt and pepper to taste.

Carefully fill your pepper halves with the orzo mixture. I usually fill them to the brim and then a little. Cover the tops with cheese. Stick the pan back in the oven until the filling is warmed and cheese is melted. I like to serve with salsa, which makes no sense, but a Greek sauce like tzatziki would also be good!

 

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