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Entrees
Mediterranean
4-6 servings
20 minutes
15 minutes
3 Melissa’s Enjoya Peppers, halved
1 pouch Melissa’s peeled garlic, minced or grated
1 tablespoon extra virgin olive oil
3 sprigs fresh oregano
Kosher salt and pepper
1 cup dry orzo or Melissa’s Cooked Quinoa
2 tablespoons balsamic vinegar
½ cup pitted Kalamata olives
2 pepperoncini, chopped
2 tablespoons toasted Melissa’s pine nuts, chopped
½ cup crumbled feta cheese
1 cup fresh basil, chopped
1 cup Melissa’s Baby Heirloom Tomatoes, halved
¼ cup extra virgin olive oil
crushed red pepper flakes, to taste
zest from 1 lemon
kosher salt, to taste
Preheat the oven to 400 degrees F.
In a 9x13-inch baking dish, toss Enjoya 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 to 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 Enjoya Peppers and drizzle with the lemon basil tomato sauce.
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