Here is the list of ingredients:
4 multi-colored bell peppers
½ cup whole –wheat orzo
1 can (15 oz.) chickpeas, drained and rinsed
1 T. extra virgin olive oil
1 medium onion, chopped
6 oz. baby spinach, coarsely chopped
1 T. chopped fresh oregano or 1 teaspooon dried
¾ cup crumbled feta, divided
¼ cup sun-dried tomatos (not oil packed), chopped
1 T. sherry vinegar or red wine vinegar
¼ teaspoon salt
Halve peppers lengthwise through stems, leaving steam attached. Remove seeds and white membranes. Place peppers cut side down in a large microwave-safe dish. Add ½-inch water, cover and microwave the peppers on high until the peppers are just softened, 7-9 minutes. Let cool slightly, drain, and set aside.
Meanwhile bring a large saucepan of water to a boil. Add orzo and cook until till just tender, 8-10 minutes or according to package directions. Drain and rinse with cool water.
Mash chickpeas into a chunky paste with a fork leaving a few of the peas whole.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook stirring until soft, about four minutes. Add spinach and oregano and cook until the spinach is wilted, about one minute. Stir the orzo, chickpeas, ½ cup feta cheese, tomatos, vinegar, and salt. Cook until heated through about one minute.