I want to get something off my chest. It is random, and it has absolutely nothing to do with the recipe that I am sharing with you today. But it is something that really bugs me. It haunts me down to my core. Feel free to scroll down and get to the good stuff….. Why does Geico have so many different commercials? They have the cavemen, the gecko, the two guys playing guitar, and the annoying squealing pig that I just want to throw out the passenger window and turn into bacon. Enough, already! Make up your mind, because it really makes me want to buy every other insurance but yours. And what? Okay, a Geico commercial just came on the TV while I was writing that sentence. No joke. Urgh.
Thank you for letting me rant. And if you decided to take my advice and scroll right on through that first paragraph, welcome! The moral of my story was that the DVR was a much-needed technological innovation. Changing gears here, I made these Orzo-Stuffed Peppers for dinner tonight. As simple as they seem, these stuffed peppers are by far one of my favorite meals. I could eat them every week. They are healthy, filling, and full of some of my favorite Mediterranean flavors. I toss whole wheat orzo with chickpeas, crumbled feta cheese, and sweet currants to make a flavorful filling. Then I pile this mixture into the cavities of colorful bell peppers and bake until tender. The best part? The top of the filling gets nice and golden brown and crusty, which I just love. Another great part? Any extra filling that you can’t fit into the bell peppers is a great snack while you’re waiting for your dinner to cook.
- 1 cup orzo
- 1 cup canned chickpeas, drained and rinsed
- 1 cup baby spinach leaves, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup dried currants
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 2 red bell peppers
- 1 orange bell pepper
- 1 yellow bell pepper
- Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Add the orzo and cook for 4 minutes. Drain the orzo and transfer to a large bowl. Add the chickpeas, spinach, feta cheese, currants, and olive oil and toss to combine. Season with salt and pepper, to taste.
- Slice the tops off the peppers and remove the ribs and seeds. Cut a thin slice from the bottom of the pepper so that it stands upright. Spoon the filling into the peppers and transfer to an 8-inch square baking dish. Fill the dish with enough hot water to come halfway up the side of the pan. Bake for about 45 minutes, until the peppers are tender.