These peppers can be served as a main course or even as a first course if you have friends or family over for lunch. And because details are important, one final touch is essential: some chopped fresh mint. I discovered the magic of adding a fresh touch of mint to some of my dishes a few years ago when some secrets of Greek cuisine were revealed to me by a wonderful woman on the island of Crete.
INGREDIENTS
3 red peppers
150 gr orzo
100 gr feta cheese
Some fresh mint leaves
Some extra virgin olive oil
METHOD
Preheat oven to 180º, cut the peppers longitudinally, and place them in an oven dish, then add a dash of olive oil and some mint leaves. Cover the dish with aluminum foil and roast for 20-25 minutes.
In the meantime, cook the orzo for 6 minutes in a pot with abundant water and salt. Strain the pasta and place it in a bowl. Now crumble the feta cheese over it, add the chopped mint, pour some olive oil on top, and mix well. In this particular case, I also added a handful of herbes de Provence, because I love them.
By the way: they are also delicious cold. If you try these stuffed peppers with orzo, tag me on Instagram so I can see them.
