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You need Green bell peppers.
Use Orzo pasta (uncooked measurement-half of a one pound box).
You need Fresh spinach, uncooked weight.
You need to prepare Can of diced tomatoes.
You need to prepare Diced onion.
You need Garlic, minced.
You need to prepare Olive oil.
You need to prepare Dried basil.
Provide Black pepper.
Prepare Feta cheese, crumbled.
You need Shredded mozzarella cheese or Italian blend.

But stuffing them is by far my favorite option. Stuffed bell peppers are a favourite in our family. It's a fabulous dish common in many cultures and cuisines. Naturally a favourite classic I grew up on and still enjoy is Greek-style roasted red peppers and I'm pretty partial to my moms stuffed peppers.

Clean peppers and cut in half from top to bottom. Creating 12 halves. Clean out the stem, seeds and ribs..
Cook orzo according to box directions, but undercook it a few minutes, since it will continue to cook in the oven..
Meanwhile, in a skillet, cook the onion in the olive oil until tender and translucent. Add the garlic and other spices. Cook one minute...careful not to burn the garlic..
Add the spinach, torn up a bit into smaller pieces. Stir and cook over low heat until wilted..
Add the can of tomatoes and the cooked and drained pasta..
Add in the crumbled feta and stir well. Taste and adjust seasoning as desired..
Stuff the pepper halves with the orzo mixture. Place in a large casserole dish..
Sprinkle tops with the grated cheese..
Bake at 350 for about 30 minutes..

Try this Greek style stuffed peppers recipe, or contribute your own. I was recently confronted with an abundance of multi-colored bell peppers. Unlike zucchini, another prolific crop, which is. Pour the tomatoes with their juices. Preparing stuffed vegetables has a long tradition in almost all of the Mediterranean countries.

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