Greek Style Stuffed Pepper with a side of Toasted Chickpeas
I love to make stuffed peppers at the house, but I was feeling in a rut. I decided to use orzo instead of a grain, and take a different approach for fillings and seasonings. This is what I came up with. . .
Ingredients:
-2 red bell peppers
-1/2 Cup dry orzo
-1/2 6 oz. jar of marinate artichokes, diced
-6 olives, minced (I used 3 black and 3 green olives from the olive bar. If you use canned, you might want to use more, since they tend to be smaller)
-3 clove garlic, minced and separated
-1 plum tomato, diced
-1 onion, sliced
-1 can of chickpeas, drained and rinsed
-2 handfuls of parsley, chopped and separated
-3 TBSP olive oil, separated
-2 TBSP lemon juice, separated
-Salt and pepper
Method:
-Boil the orzo for about 9-10 minutes in salted water
-Mix together the orzo, olives, artichokes, tomato, 1 clove garlic, 1/2 the parsley, 1 TBSP oil, 1 TBSP lemon juice and salt and pepper to taste
-Cut the top off of the pepper and remove the seeds, then boil it for about 3 or 4 minutes
-Stuff the pepper and cook for about 15-20 minutes in the oven at about 375 degrees F until it looks lightly charred.
-For the chickpeas, sautee the ramaining garlic and the onions over medium heat until soft in about 1 TBSP oil
-Add the chickpeas, then sautee until the chickpeas are lightly toasted
-Mix the chickpeas with the remaining oil, lemon juice, parsley and salt and pepper, serve.
*I found a recipe for the sauce here; I just cut it in 1/2 and sustituted Tofutti sour cream for the yogurt
Here is the text of the recipe (halved and veganized)
Ingredients:
1 container of Tofutti Better than Sour Cream
1 cucumbers - peeled, seeded and diced
1 tablespoons olive oil
1/4 lemon, juiced
salt and pepper to taste
1/2 tablespoon chopped fresh dill
1 large cloves garlic, peeled
Method:
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Ingredients:
-2 red bell peppers
-1/2 Cup dry orzo
-1/2 6 oz. jar of marinate artichokes, diced
-6 olives, minced (I used 3 black and 3 green olives from the olive bar. If you use canned, you might want to use more, since they tend to be smaller)
-3 clove garlic, minced and separated
-1 plum tomato, diced
-1 onion, sliced
-1 can of chickpeas, drained and rinsed
-2 handfuls of parsley, chopped and separated
-3 TBSP olive oil, separated
-2 TBSP lemon juice, separated
-Salt and pepper
Method:
-Boil the orzo for about 9-10 minutes in salted water
-Mix together the orzo, olives, artichokes, tomato, 1 clove garlic, 1/2 the parsley, 1 TBSP oil, 1 TBSP lemon juice and salt and pepper to taste
-Cut the top off of the pepper and remove the seeds, then boil it for about 3 or 4 minutes
-Stuff the pepper and cook for about 15-20 minutes in the oven at about 375 degrees F until it looks lightly charred.
-For the chickpeas, sautee the ramaining garlic and the onions over medium heat until soft in about 1 TBSP oil
-Add the chickpeas, then sautee until the chickpeas are lightly toasted
-Mix the chickpeas with the remaining oil, lemon juice, parsley and salt and pepper, serve.
*I found a recipe for the sauce here; I just cut it in 1/2 and sustituted Tofutti sour cream for the yogurt
Here is the text of the recipe (halved and veganized)
Ingredients:
1 container of Tofutti Better than Sour Cream
1 cucumbers - peeled, seeded and diced
1 tablespoons olive oil
1/4 lemon, juiced
salt and pepper to taste
1/2 tablespoon chopped fresh dill
1 large cloves garlic, peeled
Method:
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.