Recipe: Stuffed Peppers (meatless)

Used this Eating Well recipe (http://www.eatingwell.com/recipes/greek_orzo_stuffed_peppers.html) as a base, but made some modifications:

• 4 green bell peppers
• 1/2 cup orzo
• 1 15-ounce can chickpeas, rinsed
• 1 tablespoon extra-virgin olive oil
• 1 medium red onion, chopped
• 1/4 cup of pitted kalamata olives, chopped
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 3/4 cup crumbled feta cheese, divided
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup of chicken broth (didn't have vegetable broth)
• 1/4 teaspoon sea salt
• 1/4 teaspoon of greek seasoning
• 1/2 teaspoon of course ground pepper

Preparation

1. Preheat oven to 425*F.
2. Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down on baking sheet. Bake in oven for about 15 minutes.
3. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
4. Mash chickpeas into a chunky paste with a fork, leaving some whole.
5. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Stir in the orzo, olives, oregano, chickpeas, 1/2 cup feta, tomatoes, broth, pepper, seasoning, and salt; cook until heated though, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.
6. Bake for additional 15 minutes.