Orzo-Stuffed Peppers

1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Add the orzo and cook for 4 minutes. Drain the orzo and transfer to a large bowl. Add the chickpeas, spinach, feta, currants, olive oil, salt, and pepper and toss to combine.

2. Slice the tops off the peppers and remove the ribs and seeds. Cut a thin slice from the bottom of the pepper so that it stands up straight (but don’t cut through the bottom). Spoon the filling into the peppers and transfer to an 8-inch square baking dish. Fill the dish with about 1 inch of hot water. Bake for about 45 minutes, until the peppers are tender.