Delicious, exotic, and truly awe-inspiring. Experience this rush of Mediterranean flavors and add freshness by using fresh bell peppers, oregano, basil, and cherry tomatoes grown from your AeroGardens. Καλή όρεξη! (Greek for enjoy your food!).
-- 3 red bell peppers, halved
-- 3 cloves garlic, minced or grated
-- 1 tablespoon extra virgin olive oil
-- 3 sprigs fresh oregano
-- kosher salt and pepper
-- 1 cup dry orzo or quinoa
-- 2 tablespoons balsamic vinegar
-- 1/2 cup pitted kalamata olive
-- 2 pepperoncini, chopped
-- 2 tablespoons toasted pine nuts, chopped
-- 1/2 cup crumbled feta cheese
Lemony Basil Tomatoes
-- 1 cup fresh basil, chopped
-- 1 cup cherry tomatoes, halved
-- 1/4 cup extra virgin olive oil
-- crushed red pepper flakes
-- zest from one lemon
-- kosher salt
-- Preheat the oven to 400 degrees F.
-- In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char.
-- Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini, pine nuts, and feta.
-- Make the lemon basil tomatoes by combining all ingredients in a small bowl.
-- Stuff the warm orzo inside the peppers. Drizzle with the lemon basil tomato sauce. Enjoy!
Half Baked Harvest provides recipe notes: "Alternately the peppers can be grilled for 4-5 minutes per side instead of roasted."
Courtesy of Half Baked Harvest.
** You can grow some ingredients in this recipe with these Seed Pod Kits: