Orzo & Feta Stuffed Peppers
Recipe: #33274
September 06, 2019
Categories: Beans, Orzo, Peppers Middle Eastern, Oven Bake, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"From our newspaper the Sunday Times. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (245.1 g)
- Calories 514.4
- Total Fat - 19.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 8.4 mg
- Sodium - 127.4 mg
- Total Carbohydrate - 61.6 g
- Dietary Fiber - 25.9 g
- Sugars - 13.2 g
- Protein - 25.3 g
- Calcium - 221.5 mg
- Iron - 7 mg
- Vitamin C - 100.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
Step 2
Put the peppers in a roasting dish and rub 2 tablespoons of the oil all over them and season with salt and roast for 40–45 minutes until golden and tender and ransfer to a serving dish and set aside.
Step 3
Meanwhile, drop the orzo into a pan of boiling water and stir well to stop it sticking and cook for 6–8 minutes until tender but still with a little bite and then drain and refresh under cold running water and drain again and tip into a mixing bowl.
Step 4
Add the lentils, spring onions, pomegranate molasses and 1 tablespoon of the olive oil and season with salt and mix well.
Step 5
Stuff the cooked peppers with the mix and spoon the remaining orzo around them and arrange the cherry tomatoes and feta over the top.
Step 6
Bash the garlic with a little salt into a paste and then add the coriander and bash again into a paste, add the lemon juice, remaining olive oil and 1 tablespoon of water and mix into a dressing and drizzle over the stuffed peppers and scatter over the pine nuts and serve immediately.
Tips
No special items needed.