Description
For the Peppers:
4 large bell peppers (red, yellow, or orange), halved and deseeded
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the Filling:
1 cup cooked orzo
1/2 cup canned chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
1/4 cup red onion, finely diced
2 tbsp fresh parsley, chopped
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
For the Lemon Herb Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Directions:
Prepare the Peppers: Preheat oven to 375°F (190°C). Drizzle bell pepper halves with olive oil, sprinkle with salt and black pepper, and place them cut-side up
on a baking sheet. Roast for 15 minutes until slightly softened.
Make the Filling: In a large bowl, mix orzo, chickpeas, feta cheese, dried cranberries, toasted walnuts, red onion, parsley, oregano, and red pepper flakes.
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper. Pour over the orzo
mixture and toss to combine.
Stuff the Peppers: Divide the orzo mixture evenly among the roasted bell pepper halves.
Bake & Serve: Return stuffed peppers to the oven and bake for 10 minutes until warmed through. Serve immediately and enjoy this flavorful, nutritious dish!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
