Roasted Red Bell Peppers Stuffed with Orzo
A vibrant dish combining sweet, smoky roasted bell peppers with a Mediterranean orzo filling bursting with flavor, perfect for any meal occasion.
Servings: 6 servings
Calories: 250kcal
Ingredients
For the Bell Peppers
- 3 pieces red bell peppers, halved and seeds removed
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced or grated
- 3 sprigs fresh oregano
- Kosher salt and black pepper, to taste
For the Filling
- 1 cup dry orzo (or substitute with quinoa for a gluten-free option)
- 2 tablespoons balsamic vinegar
- 1/2 cup pitted Kalamata olives, sliced
- 2 pieces pepperoncini, finely chopped
- 2 tablespoons toasted pine nuts, chopped
- 1/2 cup crumbled feta cheese
For the Topping
- 1 cup fresh basil, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- Crushed red pepper flakes, to taste
- Zest of 1 lemon
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a 9×13-inch baking dish, toss the halved red bell peppers with olive oil, minced garlic, salt, pepper, and oregano.
Roasting
- Place the dish in the oven and roast the peppers for about 20-25 minutes or until slightly charred and softened.
- While the peppers roast, bring a pot of salted water to a boil and cook the orzo until al dente, about 8-10 minutes. Drain and transfer it to a large bowl.
Filling Preparation
- Mix the cooked orzo with balsamic vinegar, sliced olives, finely chopped pepperoncini, toasted pine nuts, and crumbled feta.
- In another bowl, stir together the chopped basil, halved cherry tomatoes, olive oil, crushed red pepper flakes, lemon zest, and a pinch of salt.
Assembly
- Once the bell peppers are done roasting, fill each pepper half with the orzo mixture.
- Top each filled bell pepper with the lemony basil and tomato mixture.
- Serve immediately while the peppers are warm.
Notes
You can prepare the orzo filling and stuff the peppers a few hours in advance. Cover and refrigerate, then roast the peppers right before serving.