Try this Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 400 degrees F.
2. In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini, pine nuts, and feta.
4. Make the lemon basil tomatoes by combining all ingredients in a small bowl.
5. Stuff the warm orzo inside the peppers. Drizzle with the lemon basil tomato sauce. Pop back in oven for 5 mins. Enjoy!
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 114 | ||
Calories from Fat: 73 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 11.1mg | 3 % | |
Sodium 293.8mg | 10 % | |
Potassium 239.6mg | 6 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5.6g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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