Mushroom and Feta Stuffed Bell Peppers with Orzo

Instructions

1. 1

   Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

   ~5 min
2. 2

   Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.

   ~5 min
3. 3

   Add minced garlic to the skillet and cook for 1 minute until fragrant.

   ~1 min
4. 4

   Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes.

   ~10 min
5. 5

   While mushrooms are cooking, cook orzo pasta according to package directions in a medium saucepan. Drain and set aside.

   ~10 min
6. 6

   In a mixing bowl, combine the cooked orzo, sautéed mushroom mixture, crumbled feta cheese, chopped fresh parsley, dried oregano, salt, and black pepper. Stir well to combine.

   ~3 min
7. 7

   Stuff the bell peppers generously with the orzo and mushroom mixture. Place the stuffed peppers on a baking sheet.

   ~5 min
8. 8

   Pour about 1/4 inch of water into the bottom of the baking sheet to create steam. Cover the baking sheet with foil.

   ~2 min
9. 9

   Bake for 30 minutes covered, then remove the foil and bake for another 15-20 minutes, or until the peppers are tender and the filling is lightly golden.

   ~45 min
10. 10

    Let stand for a few minutes before serving.

    ~3 min