Recipe: Red Peppers Stuffed with Feta, Orzo, Lemon and Oregano

RED PEPPERS STUFFED WITH FETA,
ORZO, LEMON AND OREGANO

"Cooking the peppers uncovered gives them a delicious, slightly roasted flavor. Serve them with a little of the pan juices spooned over them."

4 Tablespoons olive oil
1 medium red onion, cut into large dice
2 1/2 ounces kale, washed, torn into bite-size pieces (about
2 cups lightly packed)
Salt and freshly ground black pepper
1 2/3 cups cooked orzo, cooled (or 3/4 cup raw orzo)
1/2 lemon, grated zest and 1 tablespoon lemon juice
1/4 pound feta cheese
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)
1 1/2 teaspoons chopped fresh thyme
1 Tablespoon chopped fresh flat-leaf parsley
8 each Kalamata olives; pitted, chopped
4 medium red bell peppers (preferably Holland peppers*)
1 1/2 cups dry white wine or water

Preheat the oven to 350 degrees F.

Heat 2 tablespoons of the oil in a large skillet until moderately hot. Add the red onion and cook, stirring, until soft, about 5 minutes.

Add the kale and cook, stirring often, until tender, 5 to 7 minutes. Season with a little salt and pepper and reserve.

In a medium bowl, combine the onion and kale with the orzo, lemon zest, lemon juice, feta, oregano, thyme, parsley, and olives. Toss gently until combined, season with salt and pepper.

Slice off the top 1/2 inch of each pepper and reserve. With a paring knife, cut away the ribs. Pat out the seeds.

Divide the filling among the peppers and replace the top. Put the peppers in a baking dish and sprinkle them with the remaining 2 tablespoons olive oil, salt, and pepper. Pour the wine in the pan.

Bake until very tender and slightly blackened on top, about 1 1/2 hours.

*Pick a pretty pepper. Holland peppers, with their even size and shape, look great and will stand up in the pan. If they do wobble, trim a tiny bit from the bottom to even the base.

Makes 4 peppers
Source: Cooking New American: How to Cook the Food You Love to Eat by Fine Cooking Magazine