Greek Stuffed Peppers for 2

Chef’s Note

“Something different…”








  • 1 cup cooked orzo pasta (approximately 2/3 cup dry)
  • 2 largebell peppers
  • 1 tablespoonolive oil, divided
  • 12 cupdiced onion
  • 12 mediumzucchini, grated
  • 12 teaspoondried oregano
  • 1 small lemon, zest of
  • 1 small lemon, juice of
  • 12 cup crumbled feta cheese
  • salt and pepper, to taste
  • Directions

  • Preheat oven to 350°F.
  • Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Drizzle with 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Place the peppers upright in a baking dish and roast for 20 minutes or until just tender.
  • Meanwhile, in a medium saucepan over medium heat, drizzle the remaining olive oil and add the onion, zucchini, oregano and lemon zest. Season with the salt and pepper. Cook for 5 minutes, stirring frequently or until the vegetables are softened.
  • Remove from heat and stir in the orzo, lemon juice and 2/3 of the feta. Fill the peppers with the mixture and top with the remaining feta.
  • Return them to the oven for 20 minutes and bake until the cheese is golden brown. Serve warm or at room temperature.
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