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.
