Orzo-stuffed Peppers with Kale

It’s like a stoplight

Stuffed peppers that are delicious and healthy — We impress even ourselves. Yes, we’re fixated on stuffed peppers. For those who are counting this is our fourth stuffed pepper recipe, not counting these hot little buggers.

Orzo Stuffed Peppers with Kale

• 6 bell peppers
• 8 ounces orzo
• 1/2 cup chopped green onion
• 4 ounces feta
• 4 ounces mushrooms, sliced
• 1 bunch kale
• 1 tbsp olive oil
• juice from half a lemon
• pepper/salt

Drizzle about half the olive oil in a large frying pan. When hot, add the mushrooms and cook until tender, about five minutes. Add the kale and saute to wilt, about 3-5 minutes. (It doesn’t shrink like spinach.) Remove from heat and set aside. Cook orzo according to package instructions. Drain and put in a large bowl. Mix in remaining olive oil, kale and mushrooms, feta, lemon juice, green onions and salt and pepper to taste. Cut tops off peppers and remove pith. If necessary, trim the tips off the bottoms to get peppers to sit flat. (Do so without creating a hole, or shove the pepper bits into the bottom inside the pepper to prevent leakage.) Chop any remaining pepper bits and mix into the orzo mix. Divide filling between each pepper. Bake in a grease casserole dish at 365 until the orzo is browned on top and the peppers are tender, about 35-40 minutes.