Greek Orzo Stuffed Peppers

I'm still getting caught up on posts from our time in Maine...there just aren't enough hours in the day! One of the best dishes we made was Greek orzo stuffed peppers from Half Baked Harvest. My mom found this recipe and boy was it delicious! We served the peppers with beer can chicken and it was a great compliment.

I made a few tweaks to the recipe - see below.

Ingredients

• 3 red bell peppers, halved
• 3 cloves garlic, minced or grated
• 1 tablespoon extra virgin olive oil
• 3 sprigs fresh oregano
• kosher salt and pepper
• 1 cup dry orzo
• 2 tablespoons balsamic vinegar
• 1/2 cup pitted kalamata olive
• 2 tablespoons toasted pine nuts, chopped
• 1/2 cup crumbled feta cheese
• Lemon Basil Tomatoes
• 1 cup fresh basil, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• crushed red pepper flakes
• zest from 1 lemon
• kosher salt

Directions

1. Preheat the oven to 400 degrees F. 

2. In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char. 

3. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini, pine nuts, and feta. 

4. Make the lemon basil tomatoes by combining all ingredients in a small bowl. 

5. Stuff the warm orzo inside the peppers. Drizzle with the lemon basil tomato sauce. Enjoy!

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