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Orzo Stuffed Peppers with Feta, Olives and Fresh Herbs

A vegetarian change from rice and ground meat stuffed peppers.  Serve with the  wine butter sauce

Make Ahead
Prepare the orzo filling 1 day in advance. Cover tightly in fridge. Bring to room temperature before stuffing

Prepare the wine-butter sauce up to 30 minutes ahead.  Keep warm over a double boiler or briefly microwave if butter solidifies.  Also delicious over noodles, vegetables or seafood

Orzo Stuffed Peppers with Feta, Olives and Fresh Herbs
Serves 4, can be easily doubled 

3/4 cup raw orzo pasta
2 tablespoons olive oil, plus additional for the peppers
1 small red onion, finely chopped
Salt and freshly ground pepper to taste
4 ounces feta cheese, drained
1 teaspoon fresh oregano, chopped
1 1/2 teaspoons fresh thyme, chopped
1 tablespoon fresh parsley, chopped
8 Kalamata olives, pitted and chopped
1 1/2 tablespoons fresh lemon juice
4 medium red bell peppers, shaped for standing
1 1/2 cups water

Preheat oven to 350 F. 

Cook orzo according to package directions. Drain and cool. 

In a medium saucepan, sauté the onion in the olive oil until tender, about 5 minutes. Season with a little salt and pepper. Remove from heat and let cool. 

To the onions add the orzo, feta cheese, oregano, thyme, parsley, olives, and some of the lemon juice. Toss gently to combine. Taste and season with salt, pepper and lemon juice as needed.

Prepare the peppers: Carefully slice off the top 1/2 inch of each pepper and reserve. With a small knife, cut away the membrane/ribs inside the pepper, being careful not to cut into the flesh. Tap out the seeds. Spoon even amounts of the orzo filling into the peppers, lightly pushing it in with your fingers. Replace the top of each pepper.

Stand the peppers in a baking dish and sprinkle them with 2 or more tablespoons of olive oil and salt and pepper to taste. Pour the water into the bottom of the dish and cook in the oven until the peppers are very tender, about 1 hour and 15 minutes. Add more water as needed to prevent scorching.

Quick Wine Herb-Butter Sauce
Makes about 1 cup

1 1/2 cup low-sodium chicken broth

3-4 tablespoons cold butter, cut into several pieces

1 1/2 cups dry white wine

Kosher salt and freshly ground black pepper

2 tablespoons fresh herbs, chopped.  Use parsley, chives, or basil

In a small saucepan add the broth and wine and bring to a boil over high heat.  Reduce the heat slightly and boil until the sauce reduces to 1 cup, about 20-25 minutes

Lower the heat and whisk in the butter, one piece at a time, until smooth.  Stir in the salt and pepper to taste.  Add the herbs just before serving