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- 4 large bell peppers (red, yellow, or orange) - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup spinach, chopped - ½ cup feta cheese, crumbled - 1/4 cup Kalamata olives, sliced - 2 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, for garnish These main ingredients create a colorful and tasty dish. The bell peppers serve as a tasty bowl for the filling. Orzo pasta gives it a nice texture. Fresh spinach and cherry tomatoes add vibrant flavors. Feta cheese and olives bring in a salty, rich taste. You can add other ingredients to enhance the flavor. Try adding some red onion for a sweet crunch. Zucchini can also blend well with the other veggies. For a kick, consider adding red pepper flakes. When it comes to seasoning, feel free to adjust. Use fresh herbs like basil or thyme for a brighter taste. If you love garlic, add an extra clove or two. If you're looking for gluten-free options, swap orzo for rice or quinoa. Those who prefer dairy-free can use vegan cheese or skip the cheese altogether. For a protein boost, add beans or chickpeas to the filling. No matter your dietary needs, this dish can cater to you. With simple swaps, you can enjoy Mediterranean Orzo Stuffed Peppers your way. {{ingredient_image_1}} First, you need to prepare the bell peppers. Choose four large ones. You can pick red, yellow, or orange for great color. Cut the tops off and take out the seeds. This keeps the peppers clean and ready for stuffing. Brush the outside with olive oil for flavor and shine. Place them upright in a baking dish. This helps them hold their shape while baking. Next, it's time to cook the orzo. In a medium pot, bring two cups of vegetable broth to a boil. Add one cup of orzo pasta. Cook it for about eight to ten minutes until it's al dente. Once done, drain the orzo and set it aside. Now, let's mix the filling. In a large bowl, combine the cooked orzo with one cup of halved cherry tomatoes, one cup of chopped spinach, and half a cup of crumbled feta cheese. Add a quarter cup of sliced Kalamata olives, two tablespoons of olive oil, and one tablespoon of lemon juice. Season this mix with one teaspoon of dried oregano, one teaspoon of garlic powder, salt, and pepper. Stir well until everything is blended. Now, it's time to stuff the peppers. Carefully spoon the orzo mixture into each bell pepper. Pack it down gently to ensure they are full. Cover the baking dish with aluminum foil. Bake at 375°F (190°C) for about 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The peppers should be tender and the tops lightly golden. Once cooked, take the peppers out and let them cool for a few minutes. Garnish with fresh parsley for a nice touch before serving. Enjoy your delicious Mediterranean Orzo Stuffed Peppers! To cook orzo well, use a large pot. Always boil enough water so the pasta has room. Add salt to the water for flavor. Cook the orzo for 8 to 10 minutes until it is al dente. Drain the pasta right after cooking to stop it from getting mushy. Rinse it briefly under cold water to keep it firm. For tender peppers, pick large ones with smooth skin. Cut the tops off and remove the seeds. Brush them with olive oil for flavor. Bake them covered for the first 25 minutes. This keeps moisture inside. Remove the foil for the last 10-15 minutes. This allows the tops to get golden and the peppers to soften. Make your dish pop with fresh parsley on top. Sprinkle some extra feta cheese for a creamy touch. You can add a slice of lemon on the side for extra flair. Consider serving the stuffed peppers on a colorful plate. This will make them more appealing. Enjoy sharing your beautiful meal with friends or family! Pro Tips Choose Colorful Peppers: Using a mix of colorful bell peppers not only makes your dish visually appealing but also adds various nutrients. Cook Orzo Al Dente: Ensure that you cook the orzo just until al dente; it will continue to cook during baking, preventing it from becoming mushy. Enhance Flavor with Fresh Herbs: Consider adding fresh herbs like basil or dill to your filling for an extra burst of flavor. Experiment with Cheese: Feel free to substitute feta cheese with other cheeses like goat cheese or mozzarella for different flavor profiles. {{image_2}} To make this dish vegetarian, simply skip the feta cheese. You can add more veggies like zucchini or mushrooms. For a vegan twist, use a plant-based cheese. This keeps the meal fresh and full of flavor. If you want extra protein, add cooked chicken or ground turkey. You can also use chickpeas or lentils for a hearty vegetarian option. These additions make the dish filling and satisfying. Change up the flavor by using fresh herbs like basil or mint. Try adding a pinch of cumin or smoked paprika for warmth. These spices bring new life to the dish and keep it interesting. Experimenting with different herbs and spices keeps each meal unique. After enjoying your Mediterranean orzo stuffed peppers, let them cool down. Place any leftovers in an airtight container. This keeps them fresh. Store them in the fridge. They will stay good for up to three days. Make sure to label the container with the date. This way, you will know when to eat them. To reheat your stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep them moist. Bake for about 15-20 minutes. You want them heated through, but not dried out. If you prefer the microwave, heat them on a microwave-safe plate for 2-3 minutes. Check to ensure they are hot inside. If you want to save your stuffed peppers for later, freezing is a great option. Wrap each pepper in plastic wrap. Then, place them in a freezer-safe bag. Squeeze out as much air as possible. This helps prevent freezer burn. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight. Then, reheat them as noted above for a tasty meal. Orzo is a type of pasta. It looks like rice but is not. Orzo is made from wheat. It cooks quickly and has a soft texture. Rice is a grain and comes in many types. Both can be used in dishes, but they taste different. Orzo adds a nice chew to meals, while rice is fluffy. You can use orzo in salads, soups, or as a side. Yes, you can prepare these stuffed peppers in advance. You can make the filling a day before. Just cook the orzo and mix it with the other ingredients. Store it in the fridge. You can also stuff the peppers ahead of time. Keep them in the fridge until ready to bake. This saves time when you want to eat. You will know the peppers are done when they are soft. They should also look slightly golden on top. Baking them for 25 minutes covered and 10-15 minutes uncovered helps. A fork can help test the softness. If it goes in easily, they are ready. Let them cool a bit before serving. Enjoy the great flavors! Mediterranean Orzo Stuffed Peppers offer a tasty and healthy meal. We covered the key ingredients, cooking steps, and tips for perfect results. You learned how to customize the recipe for your diet. Storing leftovers and reheating will keep your meal fresh. Explore variations to keep meals fun and exciting. Try this simple dish today for a nutritious dinner. Enjoying cooking starts with the right ingredients and a bit of creativity. Make these stuffed peppers your own and share them with loved ones.

Mediterranean Orzo Stuffed Peppers

Delicious bell peppers stuffed with orzo pasta, vegetables, and feta cheese, baked to perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 4 large bell peppers (red, yellow, or orange)
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach, chopped
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup Kalamata olives, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium pot, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and set aside.
  • While the orzo is cooking, prepare the bell peppers by cutting the tops off and removing the seeds. Brush the outside with olive oil and place them upright in a baking dish.
  • In a large mixing bowl, combine cooked orzo, cherry tomatoes, chopped spinach, feta cheese, Kalamata olives, lemon juice, dried oregano, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
  • Carefully spoon the orzo mixture into each bell pepper, packing it down gently to ensure they are well filled.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.
  • Once done, remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley.

Notes

Garnish with fresh parsley before serving.
Keyword Mediterranean, orzo, stuffed peppers, vegetarian