Gluten-Free, Vegan, Serves 4
- 3 bell peppers halved
- 1 Tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 cup gluten-free orzo
- 4 sprigs fresh oregano
- 2 Tbsp balsamic vinegar
- 1/2 cup pitted kalamata olives
- 2 Tbsp pine nuts chopped
- 1/2 cup vegan feta cheese crumbled
- salt and pepper to taste
Tomato Salad:
- 1 cup fresh basil chopped
- 1/4 cup extra virgin olive oil
- 1 cup cherry tomatoes halved
- zest 1 lemon
- salt and pepper to taste
Directions:
Preheat the oven to 400 degrees F. In a 9×13 inch baking dish, toss the peppers with oil, garlic, oregano, salt, and pepper to taste. Transfer to the oven and roast for 20-25 minutes or until peppers start to char. Meanwhile, cook the orzo as directed on the box until al dente. Drain and toss with balsamic, olives, nuts, and feta. To prepare salad combine all ingredients into a bowl and toss. Stuff the warm orzo into the peppers and top with tomato salad.