Give the meal deliciously savory flavor when you make these Athenian Stuffed Peppers. No need to hop a plane to Athens when you can enjoy these Athenian Stuffed Peppers with salty feta and savory orzo at home!
What You Need
Original recipe yields 2 servings
1 cup frozen BOCA Veggie Ground Crumbles
1/2 cup chopped fresh mushrooms
1 clove garlic, minced
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained, divided
3/4 cup cooked orzo pasta
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1 large green pepper, cut lengthwise in half, seeded
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Let's Make It
Heat oven to 400ºF.
Cook crumbles, mushrooms, garlic and half the tomatoes in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently. Stir in pasta and cheese; spoon into peppers.
Pour remaining tomatoes into 8-inch square baking dish; top with peppers. Cover.
Bake 30 min. or until heated through (160ºF).
Substitute cooked rice for the orzo.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fiber 10g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.