Greek Orzo Stuffed Peppers - cooking recipe

Ingredients

4 yellow bell peppers (may sub orange and or or red)
1/2 cup whole-wheat orzo pasta (may use regular orzo)
1 (15 ounce) can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
6 ounces Baby Spinach, coarsely chopped
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
3/4 cup crumbled feta cheese, divided
1/4 cup chopped sun-dried tomato (not oil-packed)
1 tablespoon sherry wine vinegar (may sub red-wine vinegar)
1/4 teaspoon salt

Preparation

Halve peppers lengthwise through the stems, leaving the stems
attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
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.
Mash chickpeas into a chunky paste with a fork, leaving some whole.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes.
Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.
Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar 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.