Greek Orzo Stuffed Peppers

• 4 yellow bell peppers (may sub orange and or or red)
• 1/2 cup whole-wheat orzo pasta (may use regular orzo)
• 1 (15 ounce) can chickpeas, rinsed
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 6 ounces Baby Spinach, coarsely chopped
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• 3/4 cup crumbled feta cheese, divided
• 1/4 cup chopped sun-dried tomato (not oil-packed)
• 1 tablespoon sherry wine vinegar (may sub red-wine vinegar)
• 1/4 teaspoon salt

1. Halve peppers lengthwise through the stems, leaving the stems
2. attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
3. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
4. Mash chickpeas into a chunky paste with a fork, leaving some whole.
5. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes.
6. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.
7. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute.
8. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

yellow bell peppers, pasta, chickpeas, extravirgin olive oil, onion, fresh oregano, feta cheese, tomato, sherry wine vinegar, salt

Taken from www.food.com/recipe/greek-orzo-stuffed-peppers-421325 (may not work)