Red Peppers Stuffed with Feta, Orzo, Lemon & Oregano

Red Peppers Stuffed with Feta, Orzo, Lemon & Oregano
Photo by Mark Thomas and Ben Fink


  • 1 medium red onion, cut into large dice
  • 8 Kalamata olives, pitted and chopped
  • ¼ lb. feta cheese
  • 4 Tbs. olive oil
  • 4 medium red bell peppers
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. chopped fresh flat-leaf parsley
  • + 7 more ingredients
    • 1-2/3 cups cooked orzo, cooled (from ¾ cup raw orzo)
    • 1-½ cups dry white wine or water
    • 2-½ oz. kale, washed and torn into bite-size pieces (2 cups lightly packed)
    • 1 tsp. chopped fresh oregano or ½ tsp. dried
    • 1 to 2 Tbs. fresh lemon juice (from about ½ lemon)
    • Grated zest from ½ lemon
    • 1-½ tsp. chopped fresh thyme

Heat the oven to 350°F. Heat 2 Tbs. of the oil in a large skillet until moderately hot. Add the red onion and cook over moderate heat, stirring occasionally until soft, about 5 min. Add the kale and cook, stirring often, until wilted and tender, 5 to 7 min. Season with a little salt and pepper an...

View full recipe at Fine Cooking


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