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Greek-Style Stuffed Bell Peppers
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Serves 6 |
A Mediterranean twist on a classic.
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Ingredients:
3 bell peppers,, halved and seeded
4 cloves garlic, minced
1 tablespoon olive oil
Salt, to taste
Ground black pepper, to taste
1 tablespoon oregano
2 cups cooked orzo
1 jar kalamata olives, halved, 6 oz.
3 pepperoncini, chopped
3 tablespoon balsamic vinegar
1/4 cup crumbled feta
2 tablespoons pine nuts
For Lemon Sauce
1 cup cherry tomatoes, halved
1 bunch fresh basil, chopped
1 teaspoon red pepper flakes
1/4 cup olive oil
2 tablespoon lemon juice
Salt, to taste
Directions:
Preheat oven to 400° F.
Place the bell pepper halves in a mixing bowl. Top with garlic, olive oil, salt, and pepper. Transfer to a large baking dish. Sprinkle oregano over top. Place in the oven and bake for 25 minutes.
Pour the orzo into a mixing bowl. Add the kalamata olives, pepperoncini, balsamic vinegar, feta and pine nuts. Toss together until combined. Set aside.
Combine the cherry tomatoes, fresh basil, red pepper flakes, olive oil and lemon juice in a small bowl. Sprinkle salt over top and stir together.
Transfer the bell pepper halves to serving plates. Spoon an even amount of the orzo mixture into each bell pepper half. Drizzle lemon sauce over top and enjoy!
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Greek-Style Stuffed Bell Peppers
Serves 6
Ingredients:
3 bell peppers,, halved and seeded
4 cloves garlic, minced
1 tablespoon olive oil
Salt, to taste
Ground black pepper, to taste
1 tablespoon oregano
2 cups cooked orzo
1 jar kalamata olives, halved, 6 oz.
3 pepperoncini, chopped
3 tablespoon balsamic vinegar
1/4 cup crumbled feta
2 tablespoons pine nuts
For Lemon Sauce
1 cup cherry tomatoes, halved
1 bunch fresh basil, chopped
1 teaspoon red pepper flakes
1/4 cup olive oil
2 tablespoon lemon juice
Salt, to taste
Directions:
Preheat oven to 400° F.
Place the bell pepper halves in a mixing bowl. Top with garlic, olive oil, salt, and pepper. Transfer to a large baking dish. Sprinkle oregano over top. Place in the oven and bake for 25 minutes.
Pour the orzo into a mixing bowl. Add the kalamata olives, pepperoncini, balsamic vinegar, feta and pine nuts. Toss together until combined. Set aside.
Combine the cherry tomatoes, fresh basil, red pepper flakes, olive oil and lemon juice in a small bowl. Sprinkle salt over top and stir together.
Transfer the bell pepper halves to serving plates. Spoon an even amount of the orzo mixture into each bell pepper half. Drizzle lemon sauce over top and enjoy!
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