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The main items for this dish are simple and fresh. Here’s what you need: - 4 bell peppers (any color) - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 1 cup spinach, chopped - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients work together to create a tasty blend. The orzo adds a nice texture, while the bell peppers focus on flavor. You can customize your stuffed peppers. Here are some ideas: - Swap orzo for quinoa or rice for a different texture. - Use goat cheese instead of feta for a tangy taste. - Add nuts like pine nuts or walnuts for crunch. - Replace Kalamata olives with green olives if you prefer. Feel free to mix and match based on your taste. Cooking should be fun and creative! This recipe is quite flexible. It fits many diets. Here is some helpful info: - Vegetarian: This dish is meat-free. - Gluten-Free: Use gluten-free orzo or rice to make it gluten-free. - Dairy-Free: Replace feta with a dairy-free cheese or skip it. - Allergens: Check for allergies with olives and dairy. Always read labels if you have food allergies. This way, you can enjoy your meal safely! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This will help cook the peppers evenly. Next, bring 2 cups of vegetable broth to a boil in a medium saucepan. Add 1 cup of orzo pasta and cook it according to the package. This usually takes about 8-10 minutes. Once cooked, drain the orzo and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small red onion, finely chopped, and 2 cloves of minced garlic. Cook these for about 3-4 minutes until the onion turns translucent. Then, add 1 cup of halved cherry tomatoes and 1 cup of chopped spinach. Cook this mixture for another 3-4 minutes, or until the spinach wilts. In a large mixing bowl, combine the cooked orzo, sautéed vegetables, 1/2 cup of crumbled feta cheese, 1/4 cup of chopped Kalamata olives, and 1 teaspoon of dried oregano. If you like a bit of heat, add 1/2 teaspoon of red pepper flakes. Season this mix with salt and pepper to taste, and stir well. Now, take your 4 bell peppers and carefully cut off the tops. Remove the seeds and membranes. Place them upright in a baking dish. Stuff each pepper generously with the orzo mixture, packing it tightly to make sure each bite is full of flavor. Cover the baking dish with aluminum foil to keep the moisture in. Bake the stuffed peppers for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes. This will make the peppers tender and slightly charred on the edges. If you don’t want to bake, you can also grill the stuffed peppers. Just wrap them in foil and place them on a grill over medium heat. Cook them for about 20-30 minutes, turning occasionally. Once the peppers are done, take them out of the oven and let them cool for a few minutes. Garnish with fresh parsley for a pop of color. For an extra touch, drizzle a little more olive oil on top and sprinkle some additional feta cheese. Serve your Mediterranean orzo stuffed peppers on a rustic wooden board or a colorful plate. This not only looks great but also makes for a delightful meal. Enjoy each bite of this flavorful dish! To cook orzo pasta well, start with boiling water. Use a pot that holds enough water. Add a pinch of salt for taste. Pour in the orzo and stir to avoid clumping. Cook it for 8 to 10 minutes. Check for doneness; it should be al dente. Drain the orzo and set it aside to cool. This helps keep it from sticking together. When preparing to stuff your peppers, choose ripe and firm ones. Cut off the tops and remove seeds carefully. This makes it easier to fill them. Use a spoon to pack the orzo mixture tightly inside. Press down gently to ensure even filling. Leave a little space at the top for the peppers to cook well. This will help them stay juicy and tender. To make your dish pop, think about colors and textures. Use fresh parsley to add a bright green touch. Crumbled feta cheese adds a creamy white contrast. Drizzle some olive oil on top for shine. Serve the peppers on a colorful plate for extra flair. These small steps can elevate your dish's look and taste. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only makes the dish visually appealing but also adds a variety of flavors. Cook Orzo Al Dente: Make sure to cook the orzo just until al dente, as it will continue to cook while baking inside the peppers. Add Protein: For a heartier meal, consider adding cooked chickpeas or grilled chicken to the filling mixture. Experiment with Spices: Feel free to adjust the spices or add fresh herbs like basil or thyme for an extra flavor boost. {{image_2}} You can easily make this dish vegetarian or vegan. For a vegan version, skip the feta cheese. You can use tofu instead for creaminess. Another great option is using nutritional yeast. This adds a cheesy flavor without dairy. You can also add more veggies like zucchini or mushrooms. These will boost the flavor and nutrition. If you want a protein boost, add chicken or turkey. Cook and chop the meat before mixing it in. For a plant-based option, use cubed tofu. Press and cook it until golden. This adds texture and protein. You can also use ground meat if you prefer. Herbs and spices can elevate your stuffed peppers. Fresh basil or parsley adds a bright taste. Try adding a dash of cumin for warmth. A bit of smoked paprika can give a nice smoky flavor. Don't forget to adjust salt and pepper to your taste. The right herbs can make your dish shine! To store leftover stuffed peppers, let them cool first. Place them in an airtight container. Make sure to cover them well. They will stay fresh for up to four days in the fridge. If you want to keep them longer, freezing is a great option. When you’re ready to eat, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Add a splash of water to keep them moist. Cover the dish with foil. Bake for about 20 minutes. Check if they are hot all the way through. This method keeps the peppers soft and tasty. For freezing, you want to cool the stuffed peppers completely. Wrap each pepper in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. They can last up to three months in the freezer. When you’re ready to enjoy, thaw them in the fridge overnight and follow the reheating instructions. You can use several other types of pasta if you do not have orzo. Try using small shapes like ditalini or even couscous. Rice can also work, but the texture will change. Quinoa is another good choice for a healthy twist. Just remember to adjust cooking times based on what you choose. Stuffed peppers can last in the fridge for about 3 to 5 days. Make sure to store them in an airtight container. If you want them to last longer, you can freeze them. Just keep in mind they may lose some texture when reheated. Yes, you can prepare the filling a day in advance. Just store it in the fridge. You can also stuff the peppers ahead of time. When you are ready to eat, bake them right from the fridge. This saves time and makes meal prep easier! Mediterranean orzo stuffed peppers offer a tasty way to enjoy fresh ingredients. We covered key components like herbs, proteins, and options for dietary needs. I shared steps for preparation, cooking, and serving. You learned tips to cook orzo and stuff peppers perfectly. Variations let you swap ingredients for your taste. Finally, I covered storage and reheating to keep your dish fresh. Embrace this recipe to explore flavors and enjoy healthy meals!

Mediterranean Orzo Stuffed Peppers

Delicious bell peppers stuffed with orzo pasta, vegetables, and feta cheese, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 pieces bell peppers (any color)
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1 cup spinach, chopped
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup Kalamata olives, pitted and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, bring the vegetable broth to a boil and add the orzo pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
  • Add the cherry tomatoes and spinach to the skillet. Cook for an additional 3-4 minutes until the spinach has wilted.
  • In a large mixing bowl, combine the cooked orzo, sautéed vegetables, feta cheese, Kalamata olives, dried oregano, red pepper flakes (if using), and season with salt and pepper to taste. Mix well.
  • Carefully cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
  • Stuff each pepper generously with the orzo mixture, packing it tightly.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on the edges.
  • Remove from the oven and allow to cool for a few minutes before garnishing with fresh parsley.

Notes

Serve on a rustic wooden board or colorful plate. Drizzle with olive oil and sprinkle with extra feta for added flavor.
Keyword Mediterranean, orzo, stuffed peppers, vegetarian