4 red, green, or yellow smaller sweet peppers
8 oz. orzo pasta, cooked and drained
juice of 1 lemon
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon fine sea salt
1/4 teaspoon Italian seasoning or Herbs de Provence
1-2 green onions, very thinly sliced
1 tomato, finely diced
1 rib celery, finely diced
1 tablespoon fresh parsley, minced
fresh spinach, cut into strips
zest of 1 orange or lemon

Roast the peppers over gas flame several minutes, or under a broiler, just until they start to blister and brown a little. Do not overcook as you do not want them to loose their shape. Just a little will do it! Cool. Slice off one side, leaving the stem intact. Scoop out the seeds and discard. Sprinkle insides with lemon juice and set aside. Combine olive oil, balsamic vinegar, sugar, salt, and herbs with the cooked orzo. (Reheat the orzo in the microwave 2 minutes, covered, if it has cooled.) Toss in the onion, tomato, celery, and parsley. Taste to be sure it is just right, adjusting as necessary. Pile into the shells. Set on a bed of spinach, and top with the zest of the orange or lemon. Serve warm or room temperature.