These roasted red peppers are packed with flavor and nutrients! Red peppers are actually a great source of vitamin C and the combination of veggies and tangy feta make for a delicious and nutritious meal, all “stuffed” in one!
Ingredients (Serves 3, two pepper-halves each)
*1 cup orzo
*1/2 cup red onion, chopped
*3 cloves garlic, crushed
*1/3 cup sun-dried tomatoes, chopped
*2 cups fresh spinach, chopped
*1/3 cup pepperoncini, chopped
*1/2 cup crumbled feta
*3 slices of provolone cheese, cut in half
*2 Tbs. olive oil
*3 Tbs. balsamic vinegar
*1 Tbs. lemon juice
*1 ½ tsp. salt
*1 tsp. black pepper
Directions
1. Boil a large pot of water and quickly blanch the red peppers so soften. (Hold each pepper in the waterfor about 4 minutes).
2. If you have a gas stove, you can char the peppers by using tongs and holding each pepper over the flame for a few seconds.
3. Place the peppers in a 13x9 glass dish and preheat the oven to 375 degrees.
4. Boil the orzo until al dente, slightly undercooking the pasta because it will continue to cook in the oven. Drain the pasta and place in a bowl.
5. Mix-in the red onion, garlic, sun-dried tomato, spinach, pepperoncini, feta, and salt and pepper. Add the olive oil, balsamic vinegar, and lemon juice. Stir to combine and let the spinach wilt. (Feel free to add fresh herbs if you like!)
6. Divide the orzo filling equally among the peppers. Top with ½ slice of provolone. Roast for 10 to 15 minutes, or until the cheese is melted and the peppers are tender.
Serve with extra balsamic and enjoy!
No comments:
Post a Comment