If you follow me on twitter or Instagram, then you already heard me rave about this recipe I tried! It’s healthy (I mean let’s be serious, one serving has a whole pepper in it!), quick, easy and so so delicious! To me this seems to be a difficult list of characteristics to find in a winter recipe. Cold and healthy in the summer is easy. Hot and healthy in the winter usually takes more time. So not the case for this one!
And that’s it! Aside from salt and pepper. Right up my alley! It was a cheap grocery run too… Bonus! Next time I want to substitute goat cheese. It’s my favorite cheese and has such a strong flavor, I think it would taste so good!
1. Halve and seed two peppers. Place them in a baking dish and cover them with foil. Roast at 400 degrees for 25-35 minutes. (The recipe called for four peppers, but at home it’s just Kevin and me so we didn’t use as many. The left over orzo is delicious on it’s own!)
2. Cook orzo according to box. Strain and place back in the pot.
3. Mix in the olive oil, a dash of salt and pepper, and the feta cheese. Wait until the peppers are ready to pull out before you add in the spinach. If you cook the peppers for 25 minutes, then the peppers will be soft but you may need a knife to cut. If you cook for 35 minutes then the peppers will be so soft that you can cut them with the side of your fork.
4. Once the peppers are cooked, pull them out and add the orzo and spinach mix immediately. There may be some pepper juices at the bottom of the halves. Just leave it and put the orzo on top. Serve and enjoy!
It comes together so fast! It took me 30 minutes from start to finish and it’s a healthy home-cooked meal!
I originally tried this recipe. But of course I had to make a couple, personal changes. (I’ve been do that a lot lately.) First, the recipe only called for a fourth a cup of feta cheese. Not right! I mean I at least had to double that! But I guess I love a great cheesy flavor… And Kevin had no complaints. Second, the recipe called for you to cook the pepper already filled with orzo, but this left my greens not that green. It was more like brown spinach. (Oh yeah, I substituted spinach for the arugula… Only because the other dinner I was making this week called for spinach and I don’t like to throw away food.) So I reversed the order. I baked the pepper and filled it with the hot orzo right after I pulled them out of the oven! Much better order for me and still tastes delicious!
I hope you enjoy!
Luvv, Leigh B