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Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves

INGREDIENTS

1 cup

Basil, fresh

1 cup

Cherry tomatoes

3 cloves

Garlic

1

Lemon, zest from

3

sprigs Oregano, fresh

2

Pepperoncini

3

Red bell peppers

2 tbsp

Balsamic vinegar

1/2 cup

Kalamata olive, pitted

1 cup

Orzo or quinoa, dry

1

Kosher salt

1

Kosher salt and pepper

1

Red pepper flakes

5 tbsp

Olive oil, extra virgin

2 tbsp

Pine nuts, toasted

1/2 cup

Feta cheese