This is another recipe from New Vegetarian Cuisine. I ended up with a feta that had very low sodium (which is shocking for feta) so I actually needed to add salt when I ate them but if you use a feta with normal salt content (mine wasn’t even marked low sodium) then you shouldn’t need any salt. These were one of my favorite things I have ever had from this cook book.
- 2 cups cooked orzo
- 1 1/4 cups chopped tomatoes
- 1 box (10oz) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup chopped scallions
- 1 oz feta cheese, crumbled
- 2tbsp chopped fresh mint
- 1 tbsp nonfat sour cream
- 4 sweet red peppers (the store was sold out so I got orange which are also sweet)
In a medium bowl, mix the orzo, tomatoes, spinach, scallions, feta, mint and sour cream; set aside.
Preheat the over to 350. Coat a 9×9 baking dish with no-stick spray; set aside.
Slice the tops off the peppers. Remove and discard the membranes and seeds. Stand the peppers upright; if necessary, cut a small slice off the bottom so that they’re stable. Divide the orzo mixture among the peppers. Place upright in the prepared baking dish.
Bake for 20 to 25 minutes, or until heated through.