Roasted Red Bell Peppers Stuffed with Orzo
A vibrant and flavorful dish featuring roasted red bell peppers stuffed with orzo pasta, fresh herbs, and topped with a zesty lemony basil mixture.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the roasted peppers
- 3 pieces red bell peppers, halved and seeds removed
- 3 cloves garlic, minced or grated infuse the dish with aromatic flavor
- 1 tablespoon extra virgin olive oil for a rich, fruity taste
- Kosher salt and black pepper, to taste for seasoning
- 3 sprigs fresh oregano lending an earthy, herbaceous note
For the orzo filling
- 1 cup dry orzo (or quinoa for a gluten-free version) the filling's warm and comforting base
- 2 tablespoons balsamic vinegar offering a touch of sweetness
- 1/2 cup pitted Kalamata olives, sliced for a salty, umami kick
- 2 pieces pepperoncini, finely chopped to add a mild heat
- 2 tablespoons toasted pine nuts, chopped for that delightful crunch
- 1/2 cup crumbled feta cheese adding creaminess and tang
For the lemony basil topping
- 1 cup fresh basil, chopped for a burst of freshness
- 1 cup cherry tomatoes, halved to enhance the dish with bursts of sweetness
- 1/4 cup extra virgin olive oil for drizzling
- Crushed red pepper flakes, to taste for added heat
- Zest of 1 piece lemon for that refreshing citrus note
- Kosher salt, for final seasoning
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large 9×13-inch baking dish, toss the bell pepper halves with olive oil, garlic, salt, pepper, and oregano until well coated.
Roasting
- Roast the peppers for about 20-25 minutes until slightly charred and softened.
Cooking Orzo
- Cook the orzo according to the package instructions in salted water until al dente. Drain and transfer it to a mixing bowl.
- Mix the cooked orzo with balsamic vinegar, sliced olives, chopped pepperoncini, pine nuts, and feta cheese until well-incorporated.
Assembly
- In another bowl, combine the chopped basil, halved cherry tomatoes, olive oil, crushed red pepper flakes, lemon zest, and a pinch of salt.
- Fill the roasted pepper halves generously with the orzo mixture.
- Spoon the lemony basil topping over each stuffed pepper.
- Serve immediately and enjoy!
Notes
For extra flavor, roast pine nuts lightly before adding them to the filling. You can add grilled chicken or shrimp for protein. Prepare the filling ahead of time and stuff the peppers just before roasting for convenience. Garnish with fresh basil leaves and balsamic reduction for presentation.