Greek Orzo Stuffed Peppers

Instructions

1. Prepare the peppers
   Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in a baking dish that's just large enough to hold them. Keep the tops for later.
2. Cook the orzo
   Cook the orzo in a pot of salted boiling water until al dente, about 7-8 minutes (slightly undercooking as it will continue to cook in the oven). Drain well and set aside.
3. Prepare the filling
   Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant. Add the zucchini and cook for 3 minutes until slightly softened.
4. Mix the stuffing
   In a large bowl, combine the cooked orzo, sautéed vegetables, cherry tomatoes, kalamata olives, 150g of crumbled feta, lemon juice, parsley, dill, and oregano. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
5. Stuff the peppers
   Spoon the orzo mixture into each pepper, filling them to the top but not packing too tightly. Place the tops back on the peppers. Pour the vegetable broth into the bottom of the baking dish.
6. Bake
   Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the remaining feta cheese on top of the peppers, and drizzle with a little olive oil. Return to the oven and bake uncovered for an additional 10 minutes until the tops are golden and the peppers are tender.
7. Rest and serve
   Let the stuffed peppers rest for 5 minutes before serving. Garnish with additional fresh herbs if desired and serve hot, with the flavorful cooking liquid spooned over the top.