Orzo & chorizo stuffed peppers
PersonalPoints™ per serving
What looks like a large grain of rice, but is actually pasta? Orzo! And it’s delicious in these Mediterranean inspired stuffed peppers.
Calorie controlled cooking spray
Olives, in Brine
15 individual, black
1 teaspoons, level
Light Feta Cheese
- Heat the grill to medium-high. Put the peppers in a grill pan, mist all over with cooking spray and grill for 12-15 minutes, turning once, until just charred.
- Meanwhile, bring a large pan of salted water to a boil. Add the orzo and cook for 8 minutes, until tender. Drain and set aside.
- While the peppers are grilling and the orzo is cooking, heat a large nonstick frying pan over a medium-high heat. Add the chorizo and fry for 2 minutes until golden, then add the tomatoes and cook for another 2 minutes. Stir in the cooked orzo, the olives, pine nuts and oregano. Season to taste, then spoon the filling into the grilled pepper halves.
- Put 3 stuffed pepper halves on each plate and serve with the rocket and feta on the side.
Scatter over the zest of 1 lemon for even more flavour.