Full of flavor, this dish leaves you satisfied without busting a gut. Praise the Lord.
Check it out:
Stuffed Peppers with Orzo, Baby Spinach and Chickpeas
Makes 6 servings
6 bell peppers, any color, tops sliced off and seeded
1 1/2 cups chicken broth
3/4 cup orzo
4 garlic cloves, minced
1 small onion, minced
1 15-ounce can chickpeas, drained and rinsed
3 cups baby spinach, chopped
2 Tbsp. basil, minced
3 Tbsp olive oil, divided
1/4 cup grated parmesan cheese
1/2 cup feta cheese crumbles
2 cups marinara sauce, warmed
Salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
In a small pot of boiling salted water, cook orzo according to package instructions. Drain. Set aside.
In a medium saucepan, heat 2 Tbsp. olive oil over medium heat. Add onion and garlic. Cook for 3-5 minutes. Add spinach. Cook for a minute or two, until wilted. Remove from heat Add chickpeas, basil and orzo. Toss. Add remaining Tbsp olive oil and cheeses. Stir together. Season with salt and pepper to taste.
Stuff each pepper and stand in a roasting pan large enough to fit all of them. (I used a 12-inch-by-9-inch pan.)
Top each pepper with 1/3 cup marinara sauce.
Pour the chicken broth into the bottom of the roasting pan.
Cover roasting pan with lid, or aluminum if you do not have a lid.
Roast for 45 minutes.
Serve with extra sauce and cheese, if desired.