Cut the red peppers in half and remove the seeds. Brush the red peppers with about 1 tablespoon of olive oil inside and out. Sprinkle with garlic powder, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. Place them in a baking dish and bake for 30 minutes or until they are soft.
Cook the orzo according to package directions. For the dressing, in a small bowl combine the remaining olive oil, balsamic vinegar, lemon juice, the remaining salt, and remaining pepper.
Combine the cooked orzo with the oregano, tomatoes, olives, feta cheese, and basil. Toss with the balsamic dressing.
Stuff the pepper halves with the orzo mixture and top with pine nuts. The stuffed peppers are ready to serve.