Ingredients

3 red bell peppers, halved
3 cloves garlic, minced or grated
1 tbsp extra virgin olive oil
3 sprigs fresh oregano
Salt and pepper
1 cup of DaVinci Orzo
2 tbsp balsamic vinegar
1/2 cup pitted kalamata olives
2 tbsp toasted pine nuts, chopped
1/2 cup crumbled feta cheese

For the Lemony Basil Tomatoes:
1 cup fresh basil, chopped
1 cup cherry tomatoes, halved
1/4 cup extra virgin olive oil
Crushed red pepper flakes
Zest from 1 lemon
Salt

Directions

1. Preheat the oven to 400 degrees F.
2. In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the DaVinci Orzo until al dente. Drain and toss with the balsamic vinegar, olives, pine nuts, and feta.
4. Make the lemon basil tomatoes by combining all ingredients in a small bowl.
5. Stuff the warm orzo inside the peppers. Drizzle with the lemon basil tomato sauce. Enjoy!

Products Used