Love It Or Try It Some More

Asparagus – used to hate it, now I love it.

Spinach – used to hate it, now I love it.

Fish – used to hate it, now I love it.

Um….see a pattern here? I’m not alone that in many cases things that you first try out and don’t like, you come to like and even love. If you are a coffee fanatic, think of your first bitter sip.

In a story on NPR, they looked at how that process happens to change an aversion into a preference. It often starts with some form of pressure to try and re-try an item. It could be your peers (have a cigarette), a celebrity (eat this cereal packed with bran) or your parents (you’ll eat what is on your plate). Eventually the aversion, through repeated exposure, can lead to acceptance and then even a preference. Check out the article here.

Peas and olives – used to hate them, now I still do!

Greek Orzo Stuffed Peppers

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Most stuffed peppers I’ve had in the past were filled with ground meat. This is a great alternative.

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I used to abhor spinach, now I love it.

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Soften up the pepper.

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Mash the chickpeas.

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Cook the orzo.

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Fry the onions.

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And wilt the spinach.

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Stuffed and ready for the oven.

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Greek Orzo Stuffed Peppers

Prep Time: 40 min | Cook Time: 40 min


4 yellow, orange and/or red bell peppers
1/2 cup whole-wheat 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 sun-dried tomatoes, (not oil-packed), chopped
1 tablespoon sherry vinegar, or red-wine vinegar
1/4 teaspoon salt


1. 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.

2. 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.

3. Mash chickpeas into a chunky paste with a fork, leaving some whole.

4. 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.

Nutritional Info: Per serving: 344 calories; 11 g fat (5 g sat, 4 g mono); 25 mg cholesterol; 48 g carbohydrates; 14 g protein; 11 g fiber; 656 mg sodium; 689 mg potassium.

Nutrition Bonus: Vitamin C (340% daily value), Vitamin A (130% dv), Folate (48% dv), Magnesium & Potassium (20% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch, 2 vegetable, 1 high-fat meat, 1 fat


Tags: , , , , , , , , , , , , , , , , , , , , ,

Categories: Cheese3, Greek, kosher, Main Dish 3, Pasta, Recipes, Sidedish2, Vegetable4, Vegetarian

Author:The Ranting Chef

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