Recipe: Mediterranean Stuffed Peppers with Chickpeas
Mediterranean Stuffed Bell Peppers
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
2 tbsp canola oil
½ tsp garlic powder
½ tsp paprika
¼ tsp oregano
Salt and pepper, to taste
4 red bell pepper, halved lengthwise and seeded
2 cups water
1 cup dry orzo
2 cups spinach, stems removed and roughly chopped
2 tbsp lemon juice
2 cloves garlic, minced
2 cups cooked chickpeas or 1 can (19oz/540 ml) chickpeas, drained & rinsed
½ cup grape tomatoes, quartered
200ml can sliced black olives, drained
¼ cup shallot, minced
½ cup crumbled feta cheese
⅛ tsp red pepper flakes
Fresh basil and crumbled feta, to garnish
Instructions
Preheat oven to 450 F. In a small bowl, combine oil, garlic powder, paprika, oregano, salt and pepper. Stir to combine.
Use half the spiced oil to brush all over the peppers and arrange them on a large cookie sheet with the open side facing up. Transfer to the oven and cook for 20 minutes, or until peppers start to get charred in spots.
While the peppers are cooking, bring water to a boil in a large pot or saucepan. Add orzo and bring to a simmer, before lowering the heat, covering and cooking for an additional 15 minutes, or until most of the liquid has been absorbed and orzo is tender.
Add spinach, lemon juice, garlic, chickpeas, tomatoes, olives, shallot, feta, and red pepper flakes to the pot. Stir to combine and remove from heat.
When the peppers are cooked, stuff the orzo mixture into each pepper. Sprinkle with additional feta and fresh basil, if desired. Serve immediately.
