Orzo Stuffed Bell Peppers
Brighten up your dinner table with these irresistible Orzo Stuffed Bell Peppers! This vibrant and wholesome dish features tender, roasted bell peppers filled to the brim with a flavorful orzo pasta blend, bursting with sautéed cherry tomatoes, spinach, and aromatic garlic. Enhanced with Parmesan and gooey mozzarella cheese, each bite is rich, hearty, and satisfying. Perfectly seasoned with a hint of red pepper flakes for a subtle kick, this recipe combines simple ingredients with bold Mediterranean-inspired flavors. Not only is it a crowd-pleaser, but it’s also oven-baked to perfection, ensuring a beautiful presentation that’s ideal for family dinners or meal prep. Serve these stuffed peppers as a standalone vegetarian meal or pair them with a light side salad for a complete, balanced feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Bell peppers
- 1 cup Orzo pasta
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 1.5 cups, halved Cherry tomatoes
- 2 cups, fresh Spinach
- 1 cup Vegetable broth
- 0.5 cup, grated Parmesan cheese
- 0.5 cup, shredded Mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the hollowed-out peppers aside and reserve the tops for later use.
Cook the orzo according to the package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently.
Stir in the halved cherry tomatoes, spinach, vegetable broth, salt, black pepper, and red pepper flakes. Cook for 5-7 minutes, or until the spinach is wilted and the liquid has reduced slightly.
Remove the skillet from heat and add the cooked orzo and grated Parmesan cheese to the vegetable mixture. Stir until well combined.
Stuff each bell pepper with the orzo mixture, pressing down gently to fit as much as possible. Place the stuffed peppers upright in a baking dish.
Sprinkle the shredded mozzarella cheese evenly over the stuffed peppers and place the reserved tops back onto the peppers.
Pour 1/4 cup of water into the bottom of the baking dish to help steam the peppers as they bake.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese on top is golden and bubbly.
Remove from the oven and let the peppers cool slightly before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 3932 mg | 171% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 40.7 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1078 mg | 83% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3005 mg | 64% | |
*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.
