FRIDAY'S FESTIVE FARE - "Vegetarian 'Romantic Recipe' for Two"!

Greek Orzo Stuffed Peppers

My Husband and I have been having Friday date nights since the first week we were married. We are headed out right NOW!This Great tasting light recipe is a romantic little dish that you can make at home...healthy and low cal..for a DATE NIGHT RIGHT IN YOUR OWN KITCHEN! Eat up...have HIM wear the APRON and ENJOY!
Power ON,
Candace "the Fitness Diva ...:lol"

We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta. This basic recipe will work with almost any filling—try substituting different types of cheese, herbs or beans. Serve with whole-wheat pita bread and cucumber salad.
4 servings
Active Time: 40 minutes
Total Time: 40 minutes

Nutrition Profile
Diabetes appropriate
Low calorie
Low cholesterol
Healthy weight
High calcium
High fiber
High potassium

Ingredients
4 yellow, orange and/or red bell peppers
1/2 cup whole-wheat orzo
1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
6 ounces baby spinach, coarsely chopped
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
3/4 cup crumbled feta cheese, divided
1/4 cup sun-dried tomatoes, (not oil-packed), chopped
1 tablespoon sherry vinegar, or red-wine vinegar
1/4 teaspoon salt

Preparation

1.Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.

2.Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.

3.Mash chickpeas into a chunky paste with a fork, leaving some whole.

4.Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

Nutrition

Per serving: 344 calories
11 g fat ( 5 g sat , 4 g mono )
25 mg cholesterol; 48 g carbohydrates
14 g protein; 11 g fiber
 656 mg sodium; 689 mg potassium.

Nutrition Bonus: Vitamin C (340% daily value), Vitamin A (130% dv), Folate (48% dv), Magnesium & Potassium (20% dv).


From EatingWell: March/April 2009