Roasted Red Bell Peppers Stuffed with Orzo
This delightful dish features roasted red bell peppers stuffed with a savory mixture of orzo, Kalamata olives, and feta cheese, topped with a zesty basil and lemon combination.
Servings: 6 servings
Calories: 320kcal
Ingredients
For the Roasted Peppers
- 3 pieces red bell peppers Halved and seeds removed
- 1 tablespoon extra virgin olive oil For drizzling over the peppers
- 3 cloves garlic Minced or grated
- 3 sprigs fresh oregano For aroma
- to taste kosher salt For seasoning
- to taste black pepper For seasoning
For the Stuffing
- 1 cup dry orzo Can substitute with quinoa for gluten-free
- 2 tablespoons balsamic vinegar For depth of flavor
- 1/2 cup pitted Kalamata olives Sliced
- 2 pieces pepperoncini Finely chopped for spice
- 2 tablespoons toasted pine nuts Chopped
- 1/2 cup crumbled feta cheese For creaminess
For the Topping
- 1 cup fresh basil Chopped
- 1 cup cherry tomatoes Halved
- 1/4 cup extra virgin olive oil For the topping
- to taste crushed red pepper flakes For heat
- zest of 1 lemon For brightness
- to taste kosher salt For seasoning
Instructions
Preparation
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare it for the roasting process.
- Prepare the Peppers: In a 9×13-inch baking dish, toss the halved red bell peppers with olive oil, garlic, kosher salt, black pepper, and fresh oregano.
Roasting and Cooking
- Roast the Bell Peppers: Place the baking dish in the preheated oven and roast for 20-25 minutes.
- Cook the Orzo: While the peppers are roasting, cook the orzo in a pot of salted boiling water according to package instructions until al dente. Drain and transfer to a mixing bowl.
Mixing and Stuffing
- Mix the Stuffing: To the orzo, add balsamic vinegar, sliced Kalamata olives, chopped pepperoncini, toasted pine nuts, and crumbled feta cheese. Stir until well combined.
- Prepare the Topping: In another bowl, mix the chopped basil, halved cherry tomatoes, olive oil, crushed red pepper flakes, lemon zest, and a pinch of kosher salt.
- Stuff the Peppers: After the roasted peppers have cooled slightly, fill each half with the orzo mixture.
Final Steps
- Add the Topping: Spoon the lemony basil and tomato topping generously over the stuffed peppers.
- Serve and Enjoy: These stuffed peppers are best served immediately.
Notes
For added flavor, try marinating the peppers in olive oil and oregano before roasting. Customize stuffing based on your liking by adding cooked chicken or beans for protein.