Eggplant and Orzo Stuffed Red Peppers

http://cakebatterandbowl.com

Ingredients:

10 large red bell peppers, tops cut off and seeded

1 pound orzo

6 tablespoons olive oil

1 red onion, chopped

1 medium eggplant, chopped into 1-inch cubes

2 zucchinis, chopped into 1-inch cubes

4 garlic cloves, minced

Juice of one lemon

1 cup chopped sun dried tomatoes

2 cups crumbled feta

1/2 teaspoon salt

Directions:

Heat oven to 400˚F. Place peppers on a greased baking sheet and roast at 400˚F for 20 minutes or until tender.

Prepare orzo according to package directions, drain, and place in a large bowl.

Place 2 tablespoons olive oil, red onion, eggplant, and zucchini in a very large nonstick skillet (working in batches if needed) and sauté 7 to 9 minutes or until veggies are tender, stirring frequently. Stir in garlic and sauté one additional minute. Mix cooked veggies, lemon juice, remaining 4 tablespoons olive oil, sun dried tomatoes, feta, and salt in the large bowl with the orzo. Stuff orzo mixture evenly into roasted peppers. Makes 10 servings.