- 3 red bell peppers, seeded and halved
- 3 cloves garlic, minced
- 1 TBS extra-virgin olive oil
- 3 sprigs of fresh oregano
- Kosher salt
- Freshly ground black pepper
- 1 cup of Orzo, uncooked
- 2 TBS balsamic vinegar
- 1/2 cup Kalamata olives, pitted
- 2 pepperoncini peppers, chopped
- 2 TBS toasted pine nuts, chopped
- 1/2 cup crumbled feta cheese
TOMATOES:
- 1 cup fresh basil, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup extra-virgin olive oil
- Crushed red pepper flakes
- 1 lemon, zested
- Kosher salt
Preheat oven to 400 degrees. In a 9 x 13-inch baking dish, toss the peppers with the olive oil, garlic, oregano and a pinch of salt and freshly ground black pepper. Place in oven and roast for 20-25 minutes or until the peppers begin to char.
While peppers are in the oven, bring a large pot of salted water to a boil. Cook the Orzo according to the package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini peppers, pine nuts, and feta. Set aside.
In a small bowl, combine the ingredients for the tomatoes and set aside. Then, stuff the peppers with Orzo. Drizzle with the lemon basil tomato sauce and enjoy.
