Orzo Stuffed Bell Peppers

Although you can serve these peppers hot, they make a refreshing cold entree on hot summer evenings.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  cups  cooked orzo pasta
• 1 1⁄4 cups chopped tomatoes
• 1 (10 ounce) box frozen chopped spinach, thawed and drained
• 1⁄2 cup  chopped geen onion
• 3  ounces feta, crumbled
• 2  tablespoons  chopped of fresh mint
• 1  tablespoon nonfat sour cream
• 4  sweet red peppers

Directions

1. In a medium bowl, mix the orzo, tomatoes, spinach, green onions, fetamint and sour cream; set aside.
2. Preheat oven to 350. Coat a 9x9 baking dish with nonstick spray; set aside.
3. Slice the tops off the peppers. Remove and discard the membranes and seeds. Stand peppers upright (if necessary, cut a small slice off the bottom so that they are stable). Divde the orzo mixture among the peppers. Place upriht in the prepared baking dish.
4. Bake for 20-25 minutes or until heated through.