4 red, green,
or yellow smaller sweet peppers
8 oz. orzo pasta, cooked and drained
juice of 1 lemon
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon fine sea salt
1/4 teaspoon Italian seasoning or Herbs de
1-2 green onions, very thinly sliced
1 tomato, finely diced
1 rib celery, finely diced
1 tablespoon fresh parsley, minced
fresh spinach, cut into strips
zest of 1 orange or lemon
peppers over gas flame several minutes, or
under a broiler, just until they start to
blister and brown a little. Do not overcook
as you do not want them to loose their
Just a little
will do it! Cool. Slice off one side,
leaving the stem intact.
Scoop out the
seeds and discard.
insides with lemon juice and set aside.
Combine olive oil, balsamic vinegar, sugar,
salt, and herbs with the cooked orzo.
orzo in the microwave 2 minutes, covered, if
it has cooled.)
Toss in the
onion, tomato, celery, and parsley.
Taste to be
sure it is just right, adjusting as
necessary. Pile into the shells. Set on a
bed of spinach, and top with the zest of the
orange or lemon. Serve warm or room