Orzo Stuffed Peppers
Stuffed peppers are one of those dinners that look so impressive but honestly take almost no effort at all. These Orzo Stuffed Peppers are roasted bell peppers filled with herbed orzo, feta, and sun-dried tomatoes — vegetarian, colorful, and so satisfying.
Why You’ll Love This
- Ready in 45 min — great for a weeknight that still feels special
- Vegetarian and filling enough for the whole table
- Simple ingredients you can find at any KC grocery store
- Works great for meal prep — reheat beautifully the next day
Ingredients
- Bell Peppers
- Orzo
- Feta
- Sun-Dried Tomatoes
- Spinach
- Olive Oil
- Lemon
- Garlic
How to Make It
- Halve your peppers and roast them cut-side up first so they get a head start on softening.
- Cook the orzo and toss with feta, sun-dried tomatoes, spinach, lemon, and garlic while it’s still warm.
- Stuff the peppers generously and return to the oven until everything is golden and the peppers are tender.
- Finish with a little extra feta on top and serve warm or at room temp — both are great.
What I Use: A good Sheet Pan is my go-to for oven dinners like this — nothing sticks and cleanup is a breeze.
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Orzo Stuffed Peppers
Bell peppers filled with a Mediterranean orzo, feta, and herb mixture, then baked.
Ingredients
Method
- Arrange the pepper halves in a baking dish.
- Mix the cooked orzo with tomatoes, feta, olives, olive oil, garlic, and herbs.
- Fill the peppers with the orzo mixture and top with mozzarella.
- Cover with foil and bake at 375F for 20 minutes.
- Uncover and bake 10 more minutes until the peppers are tender and the cheese is golden.
Notes
Pre-bake the peppers 10 minutes if you like them very soft. Add cooked chicken or chickpeas to make it heartier.
