Description
These Greek orzo stuffed red peppers with lemony basil tomatoes are a vibrant, Mediterranean-inspired dish featuring roasted bell peppers filled with herby orzo, feta, olives, and fresh vegetables, topped with a bright lemon basil tomato mixture.
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 the lemony basil tomatoes:
- 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
Instructions
- Preheat oven to 375°F (190°C).
- Slice tops off peppers, remove seeds, and place in a baking dish.
- Drizzle peppers with olive oil and roast for 15 minutes to soften.
- Cook orzo in vegetable broth until tender, then drain if needed.
- Sauté onion in olive oil until soft, then add garlic and cook briefly.
- Combine cooked orzo with sautéed onion and garlic.
- Stir in cherry tomatoes, cucumber, olives, oregano, salt, pepper, and feta.
- Fill partially roasted peppers with orzo mixture and bake for 20–25 minutes until tender.
- In a bowl, mix lemony basil tomatoes: cherry tomatoes, olive oil, lemon juice, basil, salt, and pepper.
- Top baked stuffed peppers with the fresh tomato mixture before serving.
Notes
- Quinoa can replace orzo for a gluten-free version.
- Add chickpeas for extra protein.
- Spinach or arugula can be added for more greens.
- Goat cheese can be used instead of feta for a creamier flavor.
- Store lemon basil topping separately for best freshness.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 8g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
