Red Peppers Stuffed with Feta, Orzo, Lemon & Oregano

Ingredients

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

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