Next Post
Browned Butter Cinnamon Peach Dutch Baby.
This post may contain affiliate links, please see our privacy policy for details.
These Greek Orzo Stuffed Red Peppers are quick, simple, vegetarian, healthy, and SO GOOD. Slow roasted red peppers stuffed with greek orzo, feta cheese, and topped with fresh lemony basil tomatoes. Summer dinner perfection!
I am often asked the question, how do I come up with so many recipes? My answer is always the same, I do not know. I ask myself the same question almost every night while lying in bed. Some days it’s literally so easy, and the recipes and new content ideas are flowing, but other days it can be a struggle. I definitely go through periods of being more inspired than others. But when I have a day or a week that ideas are not flowing, I take some time to find inspiration.
For me, this can mean a lot of different things, as I am the type of person that can find inspiration in almost anything. I’ve gotten recipe ideas from different colors on a box, herbs growing in the garden (technically it’s a greenhouse, but I love the word garden so much more), family members, seeing new places, reading about new recipes, restaurant menus, flowers, etc., etc.
I really love opening my mind and stepping outside the usual places (i.e cookbooks and magazines) to look for inspiration. I think this comes from my background of loving all things creative. As a kid I grew up rearranging my bedroom every other weekend, spending hours on craft projects, and styling clothes on mannequins every chance I got.
I’ve just always loved creating pretty things and have been able to find inspiration through colors and textures.
Whenever I take the time to really look for inspiration, I come up with some of my favorite ideas. Enter these stuffed peppers.
A couple of weeks ago, I was having the hardest week in terms of recipe development. Every recipe I was testing out was failing, or just not that good. I decided to step outside and away from the kitchen for a few minutes. I walked over to check in on the garden (greenhouse…whatever). I hadn’t been over there in more than a week, and when I walked in I was amazed by how much everything had grown.
The herbs were growing tall, the tomato plants were sprouting their first heirloom cherry tomatoes, and the pepper plants had peppers dangling off each vine.
So exciting!!
Almost the minute I saw the peppers, I remembered a photo of roasted red peppers I had seen. And then suddenly it hit me that I had never made stuffed bell peppers before.
And just like that the idea for stuffed peppers was born, and I made my way back to my kitchen to make, photograph, and fall in love with the recipe.
I know, long dramatic story to intro this recipe, but I thought it might be fun to share a little of my creative process with you guys!
Anyway…
On to the details.
This is a recipe I have been so excited to share with you guys for weeks now. These stuffed peppers are honestly so delicious. They include all the flavors I’m loving right now, and all the produce I cannot get enough of.
If I wasn’t cooking up so many new recipes every single week, these would be on my menu weekly. That’s how much I love them.
This recipe is so simple, quick and easy (great for super simple Thursday!). Start off by roasting the peppers in a little olive oil, garlic, and fresh oregano. I love roasting the peppers because they develop so much flavor as they roast. Their sweetness comes out and they get a little charred on the edges, which I love. If you can’t stand the thought of turning on your oven, just grill the peppers for a few minute per side. That works great too (and I included grilling directions in the recipe notes).
While the peppers are roasting, make the orzo. It’s a mix of orzo pasta, olives, feta cheese, and a little balsamic vinegar. You could totally use quinoa here too, but for whatever reason I’m going through a serious orzo phase lately (*my pasta freak mom loved the orzo).
When the peppers come out of the oven, stuff them full of orzo, and then top everything off with some lemony, basily, cherry tomatoes. The tomatoes are a must. I tossed sweet cherry tomatoes with olive oil, lemon, basil, and crushed red pepper flakes. They’re perfect spooned over top the peppers and add a bright pop of fresh flavor.
Not only is this an incredibly easy and healthy dinner recipe, but the leftovers make for an awesome lunch the next day, warm or cold. Doesn’t get better than getting two meals out of one.
If you’re looking to add a little protein, toss white beans and or grilled chicken in with the orzo. Either or both would be great!
Currently, I am loving this as a quick dinner for any night of the week, but it would be equally great served up for your next summer gathering. Bonus? It’s extra pretty, so guests will be impressed before they even taste it. Cool. Cool.
If you make these Greek orzo stuffed peppers, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
I was wondering if this could be made in advance and reheated when guests come? Thanks!
Hey there,
Sure, that would be just fine for you to do! Please let me know if you have any other questions, I hope you love the recipe! xx
I absolutely love these peppers. I added sun dried tomatoes and drizzle with balsamic glaze. So good!
Hi Christine,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Wonderful! Roasted peppers at 450 rather than 400. Use 3/4 C. pine nuts. Definately a “keeper”!
Hi Elizabeth,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
We love this recipe! It’s an excellent side dish with grilled bronzini.
Hey Julie,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
Hi! I made the peppers for my family yesterday for Mother’s Day and they were great! I had 10 people over so I actually used 7 peppers. It was so nice that when you put the amount of servings you need, the recipe calculates the increase! I used it as a side dish so there was plenty to send home with everyone. I will definitely make it again. Thanks! 🙂
Hey Marisa,
I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
Made these for dinner tonight and they were great!! Much more filling than I thought as well. Will definitely be making again.
Hey Abbie,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Made this tonight but I used 3 zucchini’s instead of peppers. I mixed the chopped flesh of the zucchini in with the quinoa and substituted a jalapeño pepper, finely chopped, for the pepperoncini. It was so delicious! Thank you for your fantastic recipes!
Thank you Fran! I am really glad this turned out so well for you! xTieghan