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Preheat oven to 400°F. Add bell peppers and tomatoes to a sheet pan and toss with 2 tablespoons Natural Grapeseed Oil, 1 teaspoon Greek Seasoning, and minced garlic. Roast for 20-25 minutes or until bell pepper are tender.
Meanwhile, prepare orzo according to package directions.
Toss cooked orzo with olives, feta, lemon zest, lemon juice, remaining 1 tablespoon Natural Grapeseed Oil, remaining 1 teaspoon Greek Seasoning, and cooked tomatoes. Season with salt and pepper if desired.
Fill cooked bell peppers with orzo mixture. Garnish with fresh herbs if desired.
Calories 310, Fat 15 grams, Saturated Fat 3 grams, Carbs 38 grams, Fiber 4 grams, Sugar 8 grams, Protein 8 grams, Cholesterol 10 milligrams, Sodium 500 milligrams
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