Greek Orzo Stuffed Peppers
Brighten up your dinner table with these Mediterranean-inspired Greek Orzo Stuffed Peppers! Featuring tender bell peppers packed with a vibrant and flavorful filling of orzo pasta, juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese, this dish is a celebration of Greek cuisine in every bite. Infused with aromatic herbs like fresh parsley, dill, and oregano, and finished with a drizzle of zesty lemon juice, these stuffed peppers are both comforting and refreshing. Perfect for a hearty vegetarian meal or a colorful side dish, they’re oven-baked to perfection, offering a deliciously wholesome option that's easy to prepare in under an hour. Whether you're looking for a family-friendly dinner or a crowd-pleasing centerpiece, these Greek Orzo Stuffed Peppers will deliver bold flavors and beautiful presentation!
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Recipe Information
Ingredients
- 4 pieces Bell peppers (any color)
- 1 cup Orzo pasta
- 2 cups Water or vegetable broth
- 2 tablespoons Olive oil
- 1 medium Red onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Cherry tomatoes, halved
- 1 cup Feta cheese, crumbled
- 0.5 cup Kalamata olives, sliced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Oregano, dried
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Reserve the tops for later use if desired.
Bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, until they begin to soften.
Remove the skillet from heat, and mix in the cooked orzo, crumbled feta cheese, sliced Kalamata olives, chopped parsley, chopped dill, dried oregano, salt, black pepper, and lemon juice. Stir to combine all the ingredients.
Place the hollowed-out bell peppers in a baking dish so they are standing upright. Fill each pepper with the orzo mixture, packing it lightly.
If desired, place the reserved pepper tops back on each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the tops to lightly brown.
Remove from the oven and let the peppers cool for 5 minutes before serving. Garnish with extra parsley or feta cheese if desired.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 7514 mg | 327% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 41.7 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1394 mg | 107% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2110 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
