I really enjoyed the combination of flavours overall but admit that if i had to do them again I would prefer just cutting up the peppers in medium size chunks and throw them in the pan to cook with onions. All the same flavours without the fuss of stuffing the peppers and trying to get the filling to stay! And I would also not mash up the chickpeas when I do it like this. I will make this again, my way! Yum!
Greek Orzo Stuffed Peppers
From EatingWell: March/April 2009
We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta. This basic recipe will work with almost any filling—try substituting different types of cheese, herbs or beans. Serve with whole-wheat pita bread and cucumber salad.
25 Reviews for Greek Orzo Stuffed Peppers
These were pretty good, and a nice change from the traditional stuffed peppers. The filling was very dry when made as written. I added 1/2 cup of veggie broth, and thought it could have used more. I used quinoa instead of orzo (to make it gluten free), added extra sun-dried tomatoes, and sprinkled the feta on top of each pepper.
Loved this! We used a can of petite diced tomatoes (with the juice) instead of the sundried tomatoes, and the stuffed peppers were delicious. Served with a whole wheat pita. Loved that I didn't have to heat up the whole kitchen.
I used quinoa, black beans, shallots and pepper jack cheese as these were the ingredients I had on hand. I also added some minced garlic and corn. I couldn't call them Greek but they were delicious. A very versatile recipe.