250ml orzo pasta
6 sweet peppers
200ml olive oil
2 cloves garlic, minced
2 onions, finely chopped
4 zucchini, diced
50g pine nuts, toasted
50g feta cheese, crumbled
50g black olives, pitted and chopped
250ml chopped tomato
Preheat your oven to 180℃.
Cook the orzo pasta according to packet instructions and keep aside.
Cut the tops off the peppers so that you have a “lid”. Scoop out the insides with a teaspoon and sprinkle with salt and pepper.
Place the peppers in an ovenproof dish and set aside.
Heat 100ml olive oil in a frying pan, add the garlic, onion and zucchini and cook gently for 10 minutes.
Add the cooked orzo, pine nuts, feta cheese, olives and tomatoes and stir through.
Spoon the mixture into the peppers and pour over the remaining olive oil. You may place the tops which you cut off onto the peppers.
Bake in the oven for 35 minutes.
Serve warm or at room temperature.
My Whisk and I 