Name: Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek / Mediterranean
Ingredients: 4 large red bell peppers; 1 cup dry orzo pasta; 2 tablespoons olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/3 cup kalamata olives, sliced; 1/2 cup feta cheese, crumbled; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups vegetable broth; 1 cup cherry tomatoes, halved; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1/4 cup fresh basil, chopped; Salt and black pepper to taste

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I like making these Greek orzo stuffed red peppers because they feel fresh, colorful, and satisfying without being heavy. I enjoy how the sweet roasted peppers pair with the herby orzo filling, and I especially like the bright burst of lemony basil tomatoes on top. I also like that this dish works well as a vegetarian main or a beautiful side dish for gatherings.

Ingredients

4 large red bell peppers
1 cup dry orzo pasta
2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/3 cup kalamata olives, sliced
1/2 cup feta cheese, crumbled
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups vegetable broth (for cooking orzo)

For the lemony basil tomatoes:
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup fresh basil leaves, chopped
Salt and black pepper to taste

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preheating the oven to 375°F (190°C).

I slice the tops off the red peppers and remove the seeds, then place them in a baking dish.

I lightly drizzle the peppers with olive oil and roast them for about 15 minutes to soften them slightly.

While the peppers roast, I cook the orzo in vegetable broth until tender, then drain any excess liquid if needed.

I heat olive oil in a pan and sauté onion until soft, then add garlic and cook briefly.

I combine the cooked orzo with the sautéed onion and garlic, then stir in cherry tomatoes, cucumber, olives, oregano, salt, pepper, and feta cheese.

I spoon the orzo mixture into the partially roasted peppers and return them to the oven for about 20–25 minutes until fully tender.

While the peppers bake, I mix the lemony basil tomatoes by combining cherry tomatoes, olive oil, lemon juice, basil, salt, and pepper in a bowl.

I remove the stuffed peppers from the oven and spoon the fresh tomato mixture over the top before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Preparation time: 20 minutes
Cooking time: 35–40 minutes
Total time: 55–60 minutes

Variations

I sometimes add chickpeas to the orzo filling for extra protein.
I also like using quinoa instead of orzo for a gluten-free version.
I occasionally add spinach or arugula to the filling for more greens.
I sometimes swap feta for goat cheese for a creamier texture.
I also like adding a drizzle of tzatziki on top for extra creaminess.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days.
I reheat stuffed peppers in the oven at 350°F until warmed through to keep their texture.
I can also microwave them, but I prefer oven reheating for better flavor and structure.
I store the lemony basil tomatoes separately and add them fresh when serving.

FAQs

Can I make these stuffed peppers ahead of time?

I often prepare the filling ahead and stuff the peppers just before baking for best texture.

Can I use another type of pasta instead of orzo?

Yes, I sometimes use couscous or small pasta shapes like ditalini if I don’t have orzo.

Are these peppers served hot or cold?

I usually serve them warm, but they also taste great at room temperature.

Can I make this recipe vegan?

I can skip the feta or use a plant-based cheese alternative, and it still tastes fresh and flavorful.

How do I keep the peppers from getting too soft?

I partially roast them first and avoid overbaking so they stay tender but still hold their shape.

Conclusion

I like these Greek orzo stuffed red peppers with lemony basil tomatoes because they are vibrant, flavorful, and balanced between hearty and fresh. I enjoy how every bite combines warm roasted peppers with a bright, citrusy topping that makes the dish feel light yet satisfying.