Orzo Stuffed Peppers
Elevate your weeknight dinner game with these vibrant and flavor-packed Orzo Stuffed Peppers! Perfectly tender bell peppers are filled with a hearty medley of al dente orzo pasta, sautéed vegetables like zucchini and spinach, and a savory medley of herbs and spices, including oregano and basil. Topped with gooey mozzarella and the optional nutty richness of parmesan cheese, these Mediterranean-inspired stuffed peppers are baked to perfection, making them a comforting, crowd-pleasing dish. With just 20 minutes of prep and a blend of fresh, wholesome ingredients, this recipe is ideal for a vegetarian main course or a side dish that’s as delicious as it is nutritious. Whether you're entertaining guests or simply looking for a bright, satisfying meal, these cheesy orzo stuffed peppers are sure to impress!
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Recipe Information
Ingredients
- 4 pieces bell peppers
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 medium yellow onion
- 1 small zucchini
- 1 cup cherry tomatoes
- 2 cups spinach
- 1.5 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 0.5 cup parmesan cheese (optional)
- 1 cup mozzarella cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and finely dice the removed tops.
Cook orzo in a pot of salted boiling water according to package instructions, until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Add diced onion, zucchini, and the diced bell pepper tops to the skillet. Cook for 5-7 minutes until the vegetables soften.
Stir in cherry tomatoes and spinach, cooking until the spinach wilts, about 2 minutes.
Add the cooked orzo, vegetable broth, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Mix well and let everything heat through for 2-3 minutes.
Stir in parmesan cheese if using, then remove the skillet from heat.
Place the hollowed-out bell peppers upright in a baking dish. Fill each pepper with the orzo mixture, packing it tightly.
Top each stuffed pepper with shredded mozzarella cheese.
Add about 1/4 inch of water to the bottom of the baking dish to help steam the peppers as they bake.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 10.2 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 590 mg | 45% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 979 mg | 21% | |
*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.
