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Preheat oven to 400 degrees. In a 9 x 13-inch baking dish, toss the peppers with the olive oil, garlic, oregano and a pinch of salt and freshly ground black pepper. Place in oven and roast for 20-25 minutes or until the peppers begin to char.
While peppers are in the oven, bring a large pot of salted water to a boil. Cook the Orzo according to the package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini peppers, pine nuts, and feta. Set aside.
In a small bowl, combine the ingredients for the tomatoes and set aside. Then, stuff the peppers with Orzo. Drizzle with the lemon basil tomato sauce and enjoy.