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  • Becki Phelan

    Orzo-Stuffed Peppers Recipe 1 cup dry orzo 3 cups baby arugula 1/4 cup crumbled feta cheese 1 tablespoon olive oil 4 small bell peppers, halved and seeded

  • Toni Goodin

    Oh Hello delicious dinner. Orzo and Feta stuffed peppers, 267 calories per serving 1 cup dry orzo 3 cups baby arugula 1/4 cup crumbled feta cheese 1 tablespoon olive oil 4 small bell peppers, halved and seeded

  • Kristin Smith

    Orzo stuffed peppers 1 cup dry orzo 3 cups baby arugula 1/4 cup crumbled feta cheese 1 tablespoon olive oil 4 small bell peppers, halved and seeded Preheat oven to 400°.Cook orzo according to package directions in salted water;drain.Return to pot.Add arugula, feta, oil,&1/4 teaspoon each salt and freshly ground black pepper; stir. Season inside of peppers with 1/4 tsp each salt peppers;transfer to 9x13-inch baking dish.Cover with foil bake until peppers are tender35-40min

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Vegetarian Stuffed Peppers Recipe from Taste of Home -- shared by Melissa McCabe of Long Beach, California

1. Heat oven to 375°F. Spray a baking pan with nonstick spray and set aside. 2. Slice off the top of one red bell pepper, removing stem and seeds; rinse and pat dry. 3. Combine one 5-oz can albacore tuna packed in water, drained and flaked, with 1 Tbsp Dijonnaise (or make your own fat-free mayo and Dijon mustard mix). Scoop mixture into pepper. 4. Place pepper in pan and bake until softened, about 25 minutes. Each pepper: 188 cal, 3 g fat.