Greek Orzo Stuffed Bell Peppers

These Greek Orzo Stuffed Bell Peppers are quick, simple, vegetarian, healthy, and very good. Slow roasted peppers stuffed with greek orzo, feta cheese, and topped with fresh lemony basil tomatoes. Summer dinner perfection!

Yield:
4 servings
Category:
Vegetables
Cuisine:
American
Prep Time:
10 min
Cooking Time:
20 min
Total Time:
30 min

INGREDIENTS:

  • Peppers
  • 3 or 4 bell peppers, halved, red yellow, orange or green
  • 1/2 cup corn niblets and/or 1/2. small zucchini, diced to 1/4 inch
  • 3 cloves garlic, finely chopped or grated
  • 1 tablespoon extra virgin olive oil
  • 3 sprigs fresh oregano, stripped from stems
  • kosher salt and freshly ground pepper to taste
  • 2/3 cup uncooked orzo
  • 2 tablespoons balsamic vinegar,dark or golden
  • 1/2 cup pitted kalamata olives
  • 2 pepperoncini, or peppadew peppers, sliced
  • 2 tablespoons toasted pine nuts, chopped
  • 1/2 cup crumbled feta cheese
  • Lemony Basil Tomatoes
  • 1 cup fresh basil, chopped
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • zest from 1 lemon
  • kosher salt

DIRECTIONS:

  1. Preheat the oven to 400 degrees F.
  2. In a 9 by 13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 10 minutes . Add the corn and/or zucchini and roast another 10 minutes or until the peppers are beginning to char.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini, pine nuts, and feta.
  4. Make the lemon basil tomatoes by combining all ingredients in a small bowl.
    Stuff the warm orzo inside the peppers. Drizzle with the lemon basil tomato sauce. Enjoy!

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