Turkey and Orzo Stuffed Peppers

Now that the weather is starting to cool off a bit, I am enjoying making some Fall and Winter meals again. This is a great dinner to make ahead of time and keep in the fridge until ready to bake. It is also a dinner that I will often make for friends in need of a meal. Once it is prepped it is easy to transfer to bake. The recipe makes quite a bit, so if you won't be eating all of it in one night, I will often freeze the stuffing. When you are ready to use, let it thaw, stuff some peppers, and bake as directed below.

Summer Orzo Salad

Ingredients:
- 1 lb orzo pasta
- 4 carrots, grated
- 2 small cucumbers, chopped
- 1 can of garbanzo beans, rinsed and drained
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 3.5 oz crumbled feta cheese
- 2 avocados, diced

Directions:
Cook the orzo according to the package directions. Drain and let cool. Toss the grated carrots, cucumbers, beans, onion, cilantro, and parsley in a large bowl with the orzo pasta. Pour the dressing over and toss. Refrigerate for 2-3 hours or overnight. Before serving toss the avocado and feta into the pasta salad. 

Dressing:
1/2 cup olive oil
3 lemons, juiced
1 lime, juiced
2 garlic cloves, diced
Salt and pepper 

Directions:
Combine all of the ingredients in a bowl and whisk together.

Recipe slightly modified from My Colombian Recipes.