• 1 cup dry orzo
• 3 cups baby arugula
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 4 small bell peppers, halved and seeded

1. Preheat your oven to 400°. Cook the orzo according to package instructions; drain. Return to pot. Add baby arugula, feta cheese, oil, and 1/4 teaspoon each salt and freshly ground black pepper; stir.

2. Season the inside of the peppers with 1/4 teaspoon each salt and pepper. Fill peppers; transfer to a 9- x 13-inch baking dish. Cover with foil; bake until peppers are tender (35-40 minutes).

Recipe courtesy of Health.com

 

Posted by Keren Fathi-Poor at 22 February, 2013

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