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Greek Style Stuffed Peppers

6 large Green bell peppers
1/2 lb Orzo pasta (uncooked measurement-half of a one pound box)
8 oz Fresh spinach, uncooked weight
15 oz Can of diced tomatoes
1 cup Diced onion
6 clove Garlic, minced
1/3 cup Olive oil
1 tbsp Dried basil
1 tsp Black pepper
8 oz Feta cheese, crumbled
2 cup Shredded mozzarella cheese or Italian blend


Clean peppers and cut in half from top to bottom. Creating 12 halves. Clean out the stem, seeds and ribs. Cook orzo according to box directions, but undercook it a few minutes, since it will continue to cook in the oven. Meanwhile, in a skillet, cook the onion in the olive oil until tender and translucent. Add the garlic and other spices. Cook one minute...careful not to burn the garlic. Add the spinach, torn up a bit into smaller pieces. Stir and cook over low heat until wilted. Add the can of tomatoes and the cooked and drained pasta. Add in the crumbled feta and stir well. Taste and adjust seasoning as desired. Stuff the pepper halves with the orzo mixture. Place in a large casserole dish. Sprinkle tops with the grated cheese. Bake at 350 for about 30 minutes.

Source: cookpad.com