4 red, yellow or orange bell peppers
1/2 cup orzo
1 cup cooked chickpeas
1 tablespoon olive oil
2 shallots, chopped
2 cups chopped napa cabbage
2 tablespoons chopped fresh mint, plus 1/2 Tablespoon, chopped, to sprinkle on top
1 tablespoon chopped fresh parsley, plus 1/2 Tablespoon, chopped, to sprinkle on top
3/4 cup crumbled feta cheese
1 tomato, skinned, seeded and chopped
2 cups chopped crimini mushrooms
1 tablespoon sherry vinegar
sea salt and freshly ground black pepper
1. Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and the white membrane. Place the peppers on their sides in a steamer basket. Bring water in pot to boil and steam peppers for 8-10 minutes, don’t overcook them or they won’t hold their shape for the filling. Set aside to cool.
2. Meanwhile, bring a large pot of water to boil. Add orzo and cook until tender, 8-10 minutes. Drain and rinse with cold water.
3. Heat oil in large non-stick skillet over medium heat. Add shallots and cook, stirring, until soft, about 4-5 minutes. Add mushrooms and cook 3-4 minutes. Add napa cabbage and fresh herbs and cook, stirring until the napa cabbage is soft and wilted about 1-2 minutes. Stir in the orzo, chickpeas, feta, tomato, vinegar, salt and freshly ground black pepper, cook until heated about 1 minute.
4. Divide the filling among the pepper halves and sprinkle each pepper with some fresh chopped herbs.