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Greek Orzo Stuffed Peppers

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Ingredients:

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

Directions:

  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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