Roasted Red Bell Peppers Stuffed with Orzo
A vibrant and flavor-packed dish featuring roasted red bell peppers filled with a delicious orzo mixture and topped with a refreshing lemony basil sauce.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the stuffed peppers
- 3 pieces red bell peppers, halved and seeds removed Sweet and juicy
- 3 cloves garlic, minced or grated Adding aromatic depth
- 1 tablespoon extra virgin olive oil For richness
- 3 sprigs fresh oregano Fragrant and earthy
- to taste Kosher salt and black pepper Enhancing the flavors
- 1 cup dry orzo (or quinoa for gluten-free) Providing a satisfying base
- 2 tablespoons balsamic vinegar Adding complexity and tang
- 1/2 cup pitted Kalamata olives, sliced For a salty kick
- 2 pieces pepperoncini, finely chopped Providing a gentle heat
- 2 tablespoons toasted pine nuts, chopped Offering a delightful crunch
- 1/2 cup crumbled feta cheese Creamy and tangy
For the lemony basil topping
- 1 cup fresh basil, chopped For a refreshing brightness
- 1 cup cherry tomatoes, halved Adding a burst of sweetness
- 1/4 cup extra virgin olive oil Enriching the dish
- to taste Crushed red pepper flakes For an optional spicy twist
- 1 zest of lemon Brightening the flavors
- to taste Kosher salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C). It’s essential to have the right temperature for optimal roasting.
- Toss the bell pepper halves in a 9x13-inch baking dish with olive oil, garlic, salt, pepper, and oregano. Ensure they’re well-coated for maximum flavor.
- Roast the peppers for 20-25 minutes or until they are slightly charred and softened, which will bring out their sweet, earthy notes.
Filling the Peppers
- Cook the orzo in a pot of salted water until al dente; then drain and place it in a bowl.
- Mix the orzo with balsamic vinegar, olives, pepperoncini, pine nuts, and feta cheese until everything is well combined.
- In another bowl, stir together the fresh basil, cherry tomatoes, olive oil, red pepper flakes, lemon zest, and a pinch of salt.
- Fill the roasted pepper halves with the orzo mixture. Don’t be shy—pack them in generously!
Serving
- Top each stuffed pepper with the lemony basil tomato topping and serve immediately while still warm.
Notes
You can elevate the dish by experimenting with different cheeses or adding protein such as grilled chicken or chickpeas into the orzo filling. Play around with spices like cumin or smoked paprika for added warmth.