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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!

overhead photo of Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes, spoon on plates and wine glasses in photo

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.

overhead photo of raw red peppers in roasting pan

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!

overhead photo of roasted red peppers in baking dish

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.

side angle close up photo of Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes

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.

overhead close up photo of Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes

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.

overhead photo of Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes cut in half to expose the filling

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:

Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories Per Serving: 454 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 3 red bell peppers, halved
  • 3 cloves garlic, minced or grated
  • 1 tablespoon extra virgin olive oil
  • 3 sprigs fresh oregano
  • kosher salt and pepper
  • 1 cup dry orzo or quinoa
  • 2 tablespoons balsamic vinegar
  • 1/2 cup pitted kalamata olive
  • 2 pepperoncini, chopped
  • 2 tablespoons toasted pine nuts, chopped
  • 1/2 cup crumbled feta cheese

Lemony Basil Tomatoes

Instructions

  • 1. Preheat the oven to 400 degrees F. 
    2. In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char. 
    3. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini, pine nuts, and feta. 
    4. Make the lemon basil tomatoes by combining all ingredients in a small bowl. 
    5. Stuff the warm orzo inside the peppers. Drizzle with the lemon basil tomato sauce. Enjoy!

Notes

*Alternately the peppers can be grilled for 4-5 minutes per side instead of roasted.

overhead horizontal photo of Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes

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Comments

    1. 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

  1. 5 stars
    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! 🙂

    1. Hey Marisa,
      I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan

  2. 5 stars
    Made these for dinner tonight and they were great!! Much more filling than I thought as well. Will definitely be making again.

  3. 5 stars
    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!

  4. I’ve made these twice now, replaced balsamic vinegar with red wine vinegar and used parmesan cheese the first time. The directions to char the red peppers definitely make a difference. Delicious!

  5. 5 stars
    These were really good! It was nice to make something different for a change. And the tomato basil mixture on top was a nice compliment to flavors in the peppers. I sautéed mushrooms maybe about an 1/8 cup of shallots, and fresh spinach leaves to the orzo and it added a nice touch. Would definitely make it again!

  6. 5 stars
    This is my new favorite recipe site! My family has loved all the dishes I’ve made from here. This dish is delicious and perfect for meatless Mondays. I’m thinking of subbing some currents for pepperoncini next time.

  7. 5 stars
    This was DELICIOUS! I will definitely be making this recipe again. The toasted pine nuts were the star of the dish in our house. Thanks for posting 🙂

    1. Thank you so much for trying this recipe, Irene! I am really glad this turned out so well for you! xTieghan

  8. 5 stars
    I’ve made this recipe a dozen times and I love it. It’s got a ton of flavor and tastes even better as leftovers. I also like slicing up the red peppers to mix into the orzo and pureeing the lemony basil tomatoes to make a sauce. 10/10.

  9. Hi! I do not like tomatoes, at all, but don’t want to miss out on the topping. Can recommend something else I could toss in place of the tomatoes? Maybe cucumbers? I can’t think of anything else!

    1. Hey Kara,
      Sure you could do cucumbers or even corn would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    2. Maybe some artichoke hearts and cannelini beans…..ohhhh…..that sounds yummy to use next time.

  10. 5 stars
    My wife and I absolutely LOVED this recipe. I made only one change, and that was to use my own pickled peppers in lieu of canned pepperoncini. We ate ourselves full. Consider this “in the rotation”.

  11. This was a delicious change of pace with very satisfying flavors. Absolutely will be in our meal plan rotation.

  12. Hi Tiegen! I love this recipe, but I’m wondering about the tomatoes, I don’t love raw tomatoes so I’d rather cook them. Do you think tossing them with the ingredients per the recipe and then bursting them would work out okay? Thank you 🙂

  13. 5 stars
    Oh my goodness! I just learned about your awesome and creative site, and thankfully ran across this pepper recipe. I was admittedly doubtful about using feta for fear of it tasting gamey, as my experience with it before has been very limited to things like Greek salad. The entire combination is so artfully considered and I have no idea how it all works together so well, but I loved every bite of it. The picture of it doesn’t even do the taste justice. Orzo becomes heavenly orbs of joy rather than some misshapen shape of too tiny pasta. The tomatoes and creamy cheese bring flavors reminiscent of a fresh pasta within a stuffed package. The red pepper and lemon simultaneously brings warmth and heat to your tongue all the while making it addictably fresh and bright. MY absolute favorite aspect of this dish, without a doubt, finally, is the amazingly new food the red pepper becomes from roasting it in halves. Every time I’ve cooked sliced red peppers with onion it almost becomes too sweet. The garlic and oregano is brilliant and turns the roasted pepper into a slightly charred and more mature, sophisticated item than any form of sautéed pepper. The aroma and taste of this pepper, cooked alone rather than cooked stuffed, which is more common, brings a deeper and more flavorful life of its own to a red pepper. This is a rustic, yet brilliant dish!!! Thank you <3. Jen

    1. Hi Jen! I am so glad you found my site and have been enjoying it! Also, really happy this recipe turned out so amazing for you! Thank you! xTieghan

  14. This looks amazing, can’t wait to try them! What kind of meat would you recommend serving with them? I was thinking spicy lamb sausage or lamb chops… Maybe with a sauce?

    1. Hi Grace! LOVE the sounds of spice lamb or lamb sausage. Such a great idea! I would serve the meat right over the peppers with a lemon butter sauce.Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  15. 5 stars
    Delicious!! Thank you for the idea! I had to use walnuts instead of pine nuts because my store didn’t have those, but they were still really good, so if someone else comes around and is looking for a substitute, there you go 🙂 Also, I added the juice of the zested lemon to my orzo as well as capers which gave it a really tasty burst of flavor! I had the dish with a side of pita bread drizzled with olive oil, salt, pepper, and Parmesan cheese. Yummy! ?

    1. Hi Corey! Thank you for the substitution, I am sure that will come in handy for so many! Also, so glad this turned out so well for you! Thank you for trying it! xTieghan

  16. Hi Tieghan, can you tell me if I’m supposed to use fresh pepperoncini peppers or the pickled ones in the jar from the supermarket? I’m planning on making this tomorrow with yellow bell peppers and tomatoes from my garden and I CANNOT wait!

    1. Hi Elle! I recommend using pickled! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  17. I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

  18. 5 stars
    This was perfect for dinner!! I’m a pescatarian, so this was a great dinner for me and a side for my husband having a steak. I grilled the peppers, since it’s 90 degrees here. I cut the recipe in half but used 2 peppers. I forgot to buy fresh oregano but everything else stayed the same. I will definitely be making this a lot this summer! I LOVE your recipes!

  19. 5 stars
    This was a delicious recipe! I made it as a side dish. My husband basically licked his plate clean!

  20. 5 stars
    Absolutely amazing! The layers of flavors are unbelievable! I used red, yellow and orange peppers. A real hit with my family!!

  21. This is so good and so easy!!! I made it as a quick side dish to salmon fillets and oh my god. All of it together was so delicious. The tomato salad with the basil is just so fresh tasting

  22. 5 stars
    Super yummy! Had a homey restaurant quality–delicious, but not pretentious. Definitely making again!

  23. Hi! Could you stuff the (cooked) orzo mixture into the peppers and bake a bit so that the pepper flavor imparts onto the orzo?

    1. Hi Kristina! Yes, of course! Baking with the orzo inside will be so great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  24. 5 stars
    These are absolutely delicious! I will definitely be making them again. I used a combo of quinoa and brown rice instead of orzo (gf), and Kite Hill Vegan ricotta instead of feta.

  25. 5 stars
    WOW this recipe is uhhhmazing! the only thing I did was add sun dried tomatoes, maybe a lil more feta. I initially made grilled chicken as a side. I had a bunch left over so I chopped up the chicken and just threw everything (the orzo mix, tomato mix and chicken) in a bowel for left overs and SO GOOD! I’ve never been compelled to write a review on these before. but made an exception in this case 🙂

  26. 5 stars
    Maybe this today and it is bursting with fresh flavors!! My family loves it and will be in our rotation for greek meals!!

  27. 5 stars
    I’ve just discovered your blog and I’m absolutely in love with all of the different recipees! I’ve been trying to change my eating habits to something healthier, but most recipes are just sooo much work and are time intensive. And to be honest, after a long day of work my motivation to spend hours in the kitchen is non-existent.
    Your recipes are always so delicious and even the healthy ones don’t require that much time! So, I guess your blog is a major help with my little “project”. Thanks a lot for that!

  28. 5 stars
    Made this with quinoa and it was fantastic!! Hit the spot! I had a little leftover quinoa mixture and added a little pesto so I got two meals in one! Yummy!! Thanks so much for the recipe <3

  29. 5 stars
    Hey there, love this recipe! I tried it with quinoa a few months ago. Now that there is a newborn in our household, I am looking for some recipes that will stay. Do you think this recipe can sit in the fridge for a couple of days? Also, can you freeze it?
    While I am posting, do you recommend any of your other vegetarian recipes that stay well?
    Thank you – love following you!

    1. Hey Sam! First, congrats on the new baby! So exciting!

      Yes, this will keep for 3-4 days in the fridge and it does freeze well! Any of my recent veggie filler curry freeze amazing as well as the gnocchi and broccoli cobbler I post last week! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  30. These things are simply divine!!!! We have one non-olive eater here so I carve out some filling for him and add in capers instead! Your recipes are never fail around here – thanks so much!!

  31. 5 stars
    I made this wonderful dish for a crowd of thirteen, as a side dish, so obviously I had to triple the recipe. The only thing I added was a special lemon olive oil that I had brought back from the Isle of Capri. I had tasted it on a salad there and had fallen in love. I splashed a little into the lemony tomatoes, and a little into the orzo. I don’t think the recipe really needed it, but this was a special crowd and I wanted to share my memory of Italy.

  32. I made this tonight with green peppers and herbs & tomatoes from the garden. It was so delicious. I will definitely make again, and again…. Thank you!

  33. 5 stars
    Just made this for dinner tonight and it is so good! Roasting the peppers in the olive oil, garlic and salt and pepper makes them so flavorful. We served it with some simple garlic and basil marinade chicken and everyone was full and satisfied. We will definitely be making again, and again.

  34. Just gorgeous! This is summer dinner perfection indeed, can’t wait to try these! 🙂

  35. 5 stars
    This is a perfect recipe, delicious and easy. I made it as written except I had to use dried oregano as I could not find fresh. This will be on my regular rotation. My husband asked me to make it again tomorrow, no kidding! Thank you for this absolutely delightful recipe. This deserves more than 5 stars. Thank you for sharing.

  36. 5 stars
    This is another keeper! I made this last night and it was so delish. It’s quick and easy and full of flavor. I can’t wait for the leftovers. I sprinkled the pinenuts on the top rather then incorporating them in the pasta — I didn’t want them to soften up for my leftovers!

  37. 5 stars
    I made this for dinner tonight. Absolutely delicious! The flavors were perfect together. My husband has loved every one of your recipes. Keepers. Thank for sharing your wonderful creations.
    I used farro instead of orzo. Just fab.

    1. Thank you so much Angela! I am so glad you loved this recipe and I hope you’re loving the recipes out of my book!!

  38. 5 stars
    Oh Tieghan, I made these tonight as a side. Omg, Beautiful and very tasty. My husband who is definitely a foodie kept commenting during dinner and then again after. These are company worthy but I will making them again throughout the summer for just the two of us. Can’t wait for the fresh tomatoes to be ready. Thank you for sharing your creative recipes. Always a treat to see your blog in my inbox.

    1. Hi! Mozzarella will be delicious! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. Of course! This would be a great side/veggie! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  39. Oh my, I absolutely LOVE stuffed peppers! I wouldn’t mind just stuffing leftover rice or spaghetti squash in a few peppers and calling them dinner. Every day is different, so I think it’s all about finding inspiration everywhere, even in the most unexpected places! Usually my recipe inspiration comes from having certain memories, desires to try new experiments, or even personal cravings. I never fail to get creative in the kitchen these ways!

  40. Love stuffed peppers and it’s been way to long since I’ve made them! Can’t wait to try this version ?

  41. You are simply blessed with creativity! And we are thankful that you share with us all forms of your creations! I have been making stuffed peppers (tex-mex style) for years and I know I MUST try these Greek inspired ones! YUM!

  42. I am anxious to try this recipe on family and friends, but have a question….The recipe calls for chopped pepperoncini – Is that the fresh or jarred variety? Thanks for your response.

    1. HI! I use the jarred variety. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  43. These look beautiful and I will be making them soon. Where can we find pictures of your greenhouse – aka garden? My very small raised vegetable garden will soon yield beans, peas, tomatoes and corn! I would love a greenhouse but our climate probably won’t allow for that.

  44. I’m definitely adding this to my list of delicious recipes for vegan/vegetarian night. Just looking at the recipe and photos makes me feel summery and refreshed!

  45. I’ve been following your blog and posts for a really really long time now. I cannot help but have my mouth water at your delicious photographs. I do not relate to all the recipes as I am an Indian and its rarely i’d eat the kind of food. So i end up pinning the yummy pictures. Today happens to be a slower day and I just read through the your entire story. Not only do you flow in your writing, I love how you’ve come through in sharing your creative process. Its so pure and real. I look forward to more creative surges of yours. Ever in love with your food….