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Greek Orzo Stuffed Peppers

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3 Bell Peppers, sliced in half and cleaned out
4 Cloves Garlic, minced
1 Tbsp Olive Oil
1 Tbsp Oregano Seasoning
Salt and Pepper, to taste
1 -2 Cups Cooked Orzo
2 -3 Tbsp Balsamic Vinegar
1 Small Jar Kalamata Olives, halved
2 -3 Pepperocini, chopped
2 Tbsp Pine Nuts
1/4 Cup Crumbled Feta Cheese, optional
1 Bunch Fresh Basil, chopped
1/4 Cup Olive Oil
1 Tsp Red Pepper Flakes
1 -2 Tbsp Lemon Juice
Salt, to taste
1 Cup Cherry Tomatoes, halved


  1. Preheat oven to 400 degrees.
  2. Cut each bell pepper in half and remove the seeds. Toss in a bowl with the olive oil, garlic, salt, and pepper. Place in the 9x13 baking dish. Sprinkle with oregano and bake for 25 minutes.
  3. Bring a pot of water to a boil and cook the orzo according to package instructions.
  4. Drain the orzo and add to a bowl with the balsamic vinegar, olives, pepperoncini, and pine nuts (and feta if including in the dish). Toss to combine.
  5. In a small bowl, combine the basil, olive oil, red pepper flakes, lemon juice, and salt (and tomatoes if including in the dish).
  6. Add the orzo mixture to each bell pepper and top with the lemon sauce.
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