Orzo & feta stuffed peppers from Saffron in the Souks: Vibrant Recipes from the Heart of Lebanon (page 49) by John Gregory-Smith

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Notes about this recipe

  • Allie80 on January 07, 2024

    I made a few tweaks as I didn’t have any pine nuts and didn’t fancy the raw garlic on this occasion. I put a whole bulb of garlic (top sliced off, drizzled in oil and wrapped in foil) in 15 minutes before the peppers, then squeezed the roasted garlic in with the cooked orzo and lentils. I also gently caramelised some onions to mix in and added the tomatoes to the oven 20 minutes before the peppers came out. This made it a slightly warmer dish. Added some mint in with the coriander too. Really enjoyed it and would make again both as recipe stated and with changes.

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