Greek Orzo Stuffed Peppers!
Stuffed peppers: savor these Greek Orzo Stuffed Red Peppers with a vibrant lemony basil tomato topping. A healthy and flavorful meal.
Ingredients
- 3 red bell peppers, halved
- 3 cloves garlic, minced or grated
- 1 tablespoon extra virgin olive oil
- 3 sprigs fresh oregano
- kosher salt and pepper
- 1 cup dry orzo or quinoa
- 2 tablespoons balsamic vinegar
- 1/2 cup pitted kalamata olive
- 2 pepperoncini, chopped
- 2 tablespoons toasted pine nuts, chopped
Instructions
- Preheat the oven to 400 degrees F. In a 9x13 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 20-25 minutes or until the peppers are beginning to char.
- Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente.
- Drain the orzo thoroughly and toss with the balsamic vinegar, olives, pepperoncini, pine nuts, and feta until well combined.
- Prepare the lemon basil tomatoes by combining all ingredients in a small bowl and stirring well.
- Carefully stuff the warm orzo mixture inside the roasted peppers. Drizzle generously with the prepared lemon basil tomato sauce. Enjoy immediately!
- Serve warm as a main dish or a side.
Notes
- For extra flavor, char the peppers slightly more under the broiler for 2-3 minutes at the end of roasting. Keep a close eye on them to prevent burning. - Don't overcook the orzo; it should be al dente, as it will continue to soften slightly once stuffed into the warm peppers. - Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave for 1-2 minutes.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.