Red peppers stuffed with feta, orzo, and herbs
kristen brinkley
There is just something about orzo with feta and roasted peppers! Here’s a little different recipe.
ingredients
- 4 Tbsp olive oil
- 1 medium red onion, diced
- 2 1/2 oz. kale, washed and torn into bite-sized pieces (about 2 cups)
- kosher salt and freshly ground black pepper
- 3/4 cup dried orzo, cooked and cooled
- Grated zest from 1/2 lemon
- 1-2 Tbsp fresh lemon juice
- 1/4 lb feta cheese
- 1 tsp chopped fresh oregano
- 1 1/2 tsp chopped fresh thyme
- 1 Tbsp chopped fresh flat-leaf parsley
- 4 medium red bell peppers
- 1 1/2 cups dry white wine or water
directions
- 1
Heat oven to 350F.
- 2
Heat two Tbsp of the oil in a large skillet over medium heat. Add the onion and cook stirring occasionally, until soft, about 5 minutes. Add the kale and cook, stirring, until tender 5-7 minutes. Transfer to a medium bowl and toss with orzo, lemon zest and juice, feta, oregano, thyme, parsley, and olives.
- 3
Slice off the top 1/2 inch of each pepper and reserve. Cut away the ribs. Turn pepper upside down and pat it to get all the seeds to fall out. Divide the filling among the peppers and replace the top of each pepper. Put the peppers in a medium baking dish and sprinkle them with the remaining 2 Tbsp olive oil, salt, and pepper. Pour the wine in the pan. Bake until the peppers are very tender and slightly blackened on top, about 1.5 hours.
Source: kristen brinkley
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