Feta And Orzo-Stuffed Peppers Recipe
Bell peppers are delicious in so many recipes ranging from stir-fries and soups to appetizers and salads. Luckily someone got creative decades ago and came up with the idea of using them as a vessel and stuffing them with a savory filling. Today there are many variations that can be tailored to your likes and dietary preferences.
Wellness coach and recipe developer Miriam Hahn brings us this recipe for feta and orzo stuffed peppers and says, "Growing up in an Italian household, stuffed peppers were a common family dinner. I've made several variations over the years, but this combination of orzo pasta, olives, tomatoes, basil, lemon, and feta has become one of my favorites because it's light and fresh tasting."
Gather the ingredients for feta and orzo-stuffed peppers
To make this recipe, start in the produce aisle and get some red peppers, fresh oregano, grape tomatoes, fresh basil, and lemon. "You're really not limited to red peppers here. The green, yellow, or orange will work beautifully as well," Hahn shares.
Then you'll need some orzo pasta, kalamata olives, feta cheese, and pine nuts. "If you want to make this meal dairy-free, you can substitute dairy-free feta cheese," Hahn says. Finally, grab some condiments and seasonings, olive oil, garlic powder, salt, pepper, and balsamic vinegar.
Bake the red peppers
Start by preheating the oven to 400 F. Then cut the red peppers in half and remove and discard the inner core and seeds. Brush the pepper halves with 1 tablespoon of olive oil and sprinkle with the garlic powder, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. Place them in a baking dish and cook for 30 minutes.
"We want the peppers to soften and get slightly charred. They won't have a second bake time after they are stuffed like some stuffed pepper recipes, so this is our only chance to get them softened," Hahn explains. When they are done, they may have released some liquid in their centers which you can pour out and discard.
Cook the orzo and make the dressing
While the peppers are cooking, make the orzo according to the package directions. Then pull out a small bowl and combine the remaining olive oil, balsamic vinegar, lemon juice, and the remaining salt and pepper. "This flavorful and fresh dressing will enhance our stuffing ingredients and can also become a staple homemade dressing for a standard green salad," Hahn shares.
Make the filling and stuff the peppers
When the orzo is done, drain it well and add it to a large bowl. Then go ahead and add in the fresh oregano, tomatoes, olives, feta cheese, and basil. Toss with the balsamic dressing. Then stuff the red pepper halves with the filling. "Depending on how big your red peppers are you may have filling left over which makes a fabulous salad on its own," Hahn remarks.
Top with pine nuts and serve
Since there is no further baking the stuffed peppers are ready to serve. Top them with toasted pine nuts and additional basil if desired. They pair well with a pot of soup, or salad and fresh bread.
"These stuffed peppers are perfect for a weeknight dinner, a luncheon or brunch, or are nice for weekend entertaining," Hahn shares. They are best eaten right after making but will be fine the next day if kept in a sealed container in the fridge.
- 2 red peppers
- 3 tablespoons olive oil, divided
- ½ teaspoon garlic powder
- ½ teaspoon salt, divided
- ¼ teaspoon pepper, divided
- 1 cup uncooked orzo pasta
- 1 tablespoon fresh oregano, chopped
- 1 cup grape tomatoes, halved
- ½ cup kalamata olives
- ½ cup feta cheese
- ¼ cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- ½ lemon, juiced
- 2 tablespoons toasted pine nuts
- Preheat the oven to 400 F.
- Cut the red peppers in half and remove the seeds. Brush the red peppers with about 1 tablespoon of olive oil inside and out. Sprinkle with garlic powder, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. Place them in a baking dish and bake for 30 minutes or until they are soft.
- Cook the orzo according to package directions. For the dressing, in a small bowl combine the remaining olive oil, balsamic vinegar, lemon juice, the remaining salt, and remaining pepper.
- Combine the cooked orzo with the oregano, tomatoes, olives, feta cheese, and basil. Toss with the balsamic dressing.
- Stuff the pepper halves with the orzo mixture and top with pine nuts. The stuffed peppers are ready to serve.
| Calories per Serving | 641 |
| Total Fat | 39.2 g |
| Saturated Fat | 9.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 33.4 mg |
| Total Carbohydrates | 60.2 g |
| Dietary Fiber | 7.3 g |
| Total Sugars | 11.7 g |
| Sodium | 903.3 mg |
| Protein | 16.1 g |
