Description
For the Peppers:
4 large bell peppers (red, yellow, or orange), halved and deseeded
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the Filling:
1 cup cooked orzo
1/2 cup canned chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
1/4 cup red onion, finely diced
2 tbsp fresh parsley, chopped
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
For the Lemon Herb Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Directions:
Prepare the Peppers: Preheat oven to 375°F (190°C). Drizzle bell pepper halves with olive oil, sprinkle with salt and black pepper, and place them cut-side up
on a baking sheet. Roast for 15 minutes until slightly softened.
Make the Filling: In a large bowl, mix orzo, chickpeas, feta cheese, dried cranberries, toasted walnuts, red onion, parsley, oregano, and red pepper flakes.
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper. Pour over the orzo
mixture and toss to combine.
Stuff the Peppers: Divide the orzo mixture evenly among the roasted bell pepper halves.
Bake & Serve: Return stuffed peppers to the oven and bake for 10 minutes until warmed through. Serve immediately and enjoy this flavorful, nutritious dish!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
1. Prep the Peppers: Preheat your oven to 375°F (190°C). Cut 4 large bell peppers in half lengthwise, remove the seeds and white ribs. Place them cut-side up on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 15 minutes to soften slightly.
2. Make the Filling: While peppers roast, combine 1 cup cooked orzo, 1/2 cup chickpeas, 1/2 cup crumbled feta, 1/3 cup dried cranberries, 1/4 cup chopped toasted walnuts, 1/4 cup diced red onion, 2 tbsp chopped parsley, 1/2 tsp oregano, and optional 1/4 tsp red pepper flakes in a large bowl.
3. Whisk the Dressing: In a small bowl, vigorously whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Combine & Stuff: Pour the dressing over the orzo mixture and toss until everything is evenly coated. Remove peppers from the oven and evenly divide the filling among the eight halves.
5. Final Bake: Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through. Serve immediately.
Serving Suggestions
These Mediterranean stuffed peppers are a complete meal on their own. For a heartier dinner, pair them with a simple green salad dressed with a light vinaigrette or a bowl of Greek yogurt topped with fresh dill. They also make excellent leftovers for lunch—serve chilled or at room temperature.
How-to Summary
Roast halved bell peppers for 15 minutes at 375°F. Meanwhile, mix cooked orzo, chickpeas, feta, cranberries, walnuts, onion, and herbs. Whisk lemon, olive oil, honey, and mustard for the dressing, then toss with the filling. Stuff the softened peppers and bake for another 10 minutes until hot.
Frequently Asked Questions
Can I make these stuffed peppers ahead of time? Yes. You can prepare the filling and roast the pepper halves up to a day in advance. Store separately in the fridge, then stuff and bake just before serving.
What can I use instead of orzo? Quinoa, couscous, or even small pasta like ditalini are excellent substitutes for orzo. Adjust cooking times for the grain you choose.
Are these peppers good for meal prep? Absolutely. Store stuffed and baked peppers in an airtight container for up to 3 days. Reheat in the oven or microwave.
Can I make this recipe vegan? Yes. Omit the feta cheese or use a vegan alternative, and substitute the honey with maple syrup or agave nectar.
Why roast the peppers before stuffing? Pre-roasting softens the peppers, ensuring they are perfectly tender and edible after the final bake. It also enhances their natural sweetness.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook orzo al dente so it doesn’t become mushy when mixed with the dressing and baked again.
- Skipping the Toasting: Toasting the walnuts is crucial for deepening their flavor and adding a satisfying crunch.
- Underseasoning the Filling: Taste the orzo mixture after adding the dressing and adjust salt and pepper before stuffing.
- Overstuffing the Peppers: Divide the filling evenly to prevent spillover, which can burn on the baking sheet.
Conclusion
These Mediterranean Orzo-Stuffed Bell Peppers are a vibrant, nutritious, and flavor-packed dish that comes together in just 35 minutes. The combination of tangy feta, sweet cranberries, crunchy walnuts, and zesty lemon dressing creates a perfect balance in every bite. Whether for a quick weeknight dinner or an impressive meal for guests, this recipe is a guaranteed crowd-pleaser that’s as easy to make as it is delicious to eat.
