Description
Orzo-Stuffed Bell Peppers with Veggies & Herbs
Ingredients
4 large bell peppers (yellow, orange, or red)
1 cup cooked orzo pasta
1 cup mushrooms, sliced
1/2 cup cherry tomatoes, halved
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup crumbled feta cheese
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp chili flakes (optional)
1/4 cup fresh parsley, chopped
1/4 cup green onions, sliced
Salt and pepper to taste
Directions
Prepare the Bell Peppers: Slice the peppers in half lengthwise and remove the seeds and membranes. Lightly drizzle with olive oil and roast at 375°F (190°C) for 10 minutes, then set aside.
Sauté the Veggies: Heat olive oil in a skillet over medium heat. Add onions and garlic, cooking until fragrant. Stir in mushrooms, cherry tomatoes, oregano, chili flakes, salt, and pepper. Cook until tender (about 5 minutes).
Mix the Filling: Combine the cooked orzo with the sautéed veggies, feta cheese, and half of the fresh parsley. Adjust seasoning as needed.
Stuff the Peppers: Fill each roasted bell pepper half with the orzo mixture. Place them on a baking dish.
Bake: Bake the stuffed peppers at 375°F (190°C) for 15 minutes, until heated through and slightly golden on top.
Serve: Garnish with the remaining parsley and green onions. Add a squeeze of fresh lemon juice for extra flavor.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 280 kcal per serving
#OrzoStuffedPeppers #VegetarianMeals #HealthyEats #MediterraneanFlavors #EasyRecipes #PlantBased
Step-by-Step Guide
1. Preheat your oven to 375°F (190°C). While it heats, slice 4 large bell peppers in half lengthwise. Carefully remove all seeds and white membranes. Place them cut-side up on a baking sheet, drizzle lightly with olive oil, and roast for 10 minutes. This pre-roasting softens the peppers and prevents a raw texture.
2. Cook 1 cup of orzo pasta according to package directions until al dente. Drain and set aside.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
4. Add the sliced mushrooms, halved cherry tomatoes, dried oregano, and optional chili flakes to the skillet. Season generously with salt and pepper. Cook, stirring occasionally, for about 5 minutes until the mushrooms have softened and the tomatoes begin to break down slightly.
5. In a large mixing bowl, combine the cooked orzo, the entire contents of the sautéed veggie skillet, 1/4 cup of crumbled feta cheese, and half of the chopped fresh parsley. Stir until everything is evenly incorporated. Taste and adjust seasoning.
6. Remove the pre-roasted pepper halves from the oven. Evenly divide the orzo filling among them, packing it gently. Place the stuffed peppers in a baking dish.
7. Bake at 375°F for 15 minutes, or until the filling is hot and the pepper edges are slightly caramelized.
8. Garnish with the remaining fresh parsley, sliced green onions, and a squeeze of fresh lemon juice before serving.
Serving Suggestions
These stuffed peppers are a complete meal on their own, but they pair beautifully with a simple side salad dressed with a lemony vinaigrette. For a heartier dinner, serve alongside grilled chicken or fish. A dollop of tzatziki or plain Greek yogurt on top adds a lovely creamy contrast. They also make excellent leftovers for lunch the next day, served warm or at room temperature.
How-to Summary
This recipe involves pre-roasting bell pepper halves, sautéing a vegetable mixture with onions, garlic, mushrooms, and tomatoes, then mixing it with cooked orzo and feta. The combined filling is stuffed into the peppers and baked until hot. Final garnish with fresh herbs and lemon completes the dish.
Frequently Asked Questions
Can I use a different grain instead of orzo? Absolutely. Small grains like quinoa, couscous, or even rice work well. Adjust cooking times for the grain accordingly.
How can I make this recipe vegan? Simply omit the feta cheese or replace it with a vegan alternative. A sprinkle of nutritional yeast can add a cheesy flavor.
Can I prepare these stuffed peppers ahead of time? Yes. Assemble the peppers up to the point of baking, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when cooking from cold.
Why pre-roast the peppers before stuffing? Pre-roasting ensures the peppers become tender and sweet. Skipping this step often results in a too-crunchy pepper shell after baking.
What’s the best way to store leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook orzo to al dente, as it will continue to soften when baked. Mushy orzo makes a gummy filling.
- Skipping the Pre-Roast: Not par-baking the pepper halves leads to an unpleasant, tough texture.
- Underseasoning the Filling: The orzo and vegetables absorb seasoning, so be bold with salt, pepper, and herbs in the skillet mixture.
- Overstuffing the Peppers: Pack the filling gently to allow for even heating without spillover.
Conclusion
These Orzo-Stuffed Bell Peppers are a vibrant, nutritious, and satisfying meal that masterfully combines Mediterranean flavors. The process is straightforward, and the recipe is highly adaptable to your pantry and preferences. By following the detailed steps and avoiding common pitfalls, you’ll create a visually stunning and delicious dish perfect for a family dinner or impressing guests. Enjoy the harmonious blend of tender peppers, savory vegetables, and tangy feta in every bite.