vegetarian orzo stuffed peppers

Ingredients:

4 red bell peppers

1 cup dry whole wheat orzo

2 tablespoons extra virgin olive oil

1 teaspoon minced garlic

1 package (about 8 cups) baby spinach

1 can of low sodium chickpeas

Half a large 28 oz can of canned crushed tomatoes (or small 14 oz can if you can find)

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon oregano

1 cup crumbled feta cheese

Instructions:

1. Heat oven to 425F. Cut peppers in half and cut out stem, seeds, and white inside ribs. Roast for 25 minutes.

2. While the peppers are cooking, make your orzo. Bring a large pot of water to a boil. Add orzo and cook for 8 minutes. Drain into a colander.

3. Put the large pot back on the burner and heat olive oil over medium heat. Add garlic and cook for about a minute. Then add spinach and cook down until wilted.

4. Add the orzo, chickpeas, tomatoes, and herbs/spices. Stir well and cook for another few minutes until heated through.

5. Turn off the burner and mix in the feta cheese.

6. Divide the filling evenly among pepper halves. Serve.