📖 Instructions

1. Preheat your oven to 375°F (190°C). While the oven heats, prepare your bell peppers by slicing them in half lengthwise. Remove the seeds and membranes. (Tip: Leaving the stems on can make for a pretty presentation, but it's totally optional.)
2. Drizzle the inside of each pepper half with olive oil and season with salt and pepper. Place them cut-side up in a baking dish. This pre-baking step helps soften the peppers and intensifies their flavor.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced chicken and cook until it's no longer pink, about 5-7 minutes. Season with salt, pepper, and a generous pinch of oregano. (Important: Make sure the chicken is cooked through to an internal temperature of 165°F (74°C).
4. Add the cooked orzo, chopped red onion, Kalamata olives, sun-dried tomatoes, and spinach to the skillet with the chicken. Stir well to combine all the ingredients. Cook for another 2-3 minutes, until the spinach wilts slightly.
5. In a small bowl, whisk together the lemon juice, remaining olive oil, minced garlic, and a pinch of salt and pepper. This is your zesty Greek dressing that will tie all the flavors together.
6. Pour the lemon dressing over the orzo and chicken mixture in the skillet. Stir well to ensure everything is evenly coated. Taste and adjust the seasoning as needed. (Pro Tip: Don't be shy with the lemon juice! It really brightens up the dish.)
7. Spoon the orzo and chicken mixture into the prepared bell pepper halves, packing it in firmly. Don't be afraid to overfill them a little – the filling will shrink slightly during baking.
8. Crumble the feta cheese generously over the top of each stuffed pepper. The feta will melt and create a delicious, salty crust.
9. Pour about 1/2 inch of water into the bottom of the baking dish. This will help create steam and keep the peppers from drying out during baking. (Note: You can also use chicken broth for added flavor.)
10. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the feta cheese is melted and slightly golden brown. Let these sit for about 10 minutes!
11. Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with fresh parsley or dill, if desired. Serve warm and enjoy the taste of the Greek islands in every bite!