Bell peppers filled with orzo, herbs, feta, and pine nuts, topped with a cherry-balsamic glaze.
# What You'll Need:
→ Peppers and Filling
01 - 4 large bell peppers, any color, tops removed and seeds discarded
02 - 1 cup orzo pasta
03 - 2 tablespoons olive oil
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup baby spinach, roughly chopped
07 - 1/2 cup feta cheese, crumbled
08 - 1/3 cup toasted pine nuts
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh mint, chopped
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Dark Cherry Reduction
13 - 1 cup pitted dark cherries, fresh or frozen
14 - 1/3 cup balsamic vinegar
15 - 2 tablespoons honey
16 - 1 teaspoon fresh thyme leaves
17 - Pinch of salt
→ For Serving
18 - Additional crumbled feta cheese
19 - Fresh parsley or mint leaves
# Steps to Follow:
01 - Preheat oven to 375°F (190°C).
02 - Bring a large pot of salted water to a boil. Cook orzo until al dente according to package instructions. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Add red onion and sauté for 3 minutes until softened. Add garlic and cook for 1 minute. Stir in chopped spinach and cook just until wilted, about 2 minutes.
04 - In a large mixing bowl, combine cooked orzo, sautéed vegetables, crumbled feta, toasted pine nuts, parsley, mint, salt, and black pepper. Mix thoroughly.
05 - Stuff the hollowed bell peppers with the orzo mixture, pressing down gently. Arrange peppers upright in a baking dish.
06 - Cover baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until peppers are tender and tops are lightly browned.
07 - While peppers bake, combine cherries, balsamic vinegar, honey, thyme, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until cherries break down and sauce thickens, about 12 to 15 minutes. Remove from heat and strain or blend for a smoother sauce if preferred.
08 - Arrange stuffed peppers on plates. Drizzle with dark cherry reduction and garnish with extra crumbled feta and fresh herbs before serving.
