Make the basil vinaigrette. If you haven’t done so already, prepare the basil vinaigrette according to this recipe.

Get ready. Bring a large pot of salted water to a boil. Position a rack in the center of the oven and preheat to 400°F. Brush a large baking dish with a thin layer of olive oil.

Roast the peppers. Brush the peppers generously on all sides with olive oil and arrange them in the prepared baking dish with the cut side facing up. Season with the oregano, salt and pepper. Roast until tender, 30 to 35 minutes.

Cook the orzo. Cook the orzo in the boiling salted water according to the package instructions or until al dente, about 8 minutes. Drain well.

Toast the pine nuts (optional). In a small skillet set over medium heat, add the pine nuts. Stir or toss until the nuts are fragrant and lightly golden, about 5 minutes. Stay nearby and stir frequently, as nuts can go from toasted to burnt in the time it takes to wash your hands.

Mix the stuffing. In a medium bowl, combine the drained orzo, chickpeas, tomatoes, shallot, olives, and toasted pine nuts (if using). Drizzle with the ⅓ cup of basil vinaigrette and toss to combine. Taste and add more of the vinaigrette to your liking.

Stuff and serve. When the peppers are tender, remove them from your oven and transfer to a serving platter. Spoon the orzo mixture into each pepper half. Sprinkle with feta and serve.