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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!
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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 mixture. 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 of each pepper 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:
Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes
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 9×13 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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I like this dish, it looks delicious and attractive.
Thank you!
I like this dish, it looks delicious and attractive.
Thank you!
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.
Thank you Jan! I am so glad you loved this recipe!
I made this recipe the other night and it was so delicious!! I love your cookbook too, thank you!
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!!
Amazing. Made these for dinner tonight. Hubby loved them.
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.
That is so sweet! Thank you so much Diana! I am so glad you loved this recipe!
Can I do mozzarella instead of feta? I’m not a big fan of feta!
Hi! Mozzarella will be delicious! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
So would this work as a side? Part salad/ part veggie course?
Yes I think it would be great! I hope you love this Julie!
Of course! This would be a great side/veggie! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
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!
Thank you so much Cassie! I hope you love this recipe!
Love stuffed peppers and it’s been way to long since I’ve made them! Can’t wait to try this version ?
Thank you so much Brittany! I hope you love this!
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!
Thank you so much Amanda!
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.
HI! I use the jarred variety. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
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.
Thank you Tricia! I do not have any on the blog right now, but I will try to attach a photo down below! In the winter I usually put the plants inside at night during the winter if that helps you!
http://i67.tinypic.com/2hem5c2.jpg
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!
Thank you so much Kayleigh!
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….
Thank you so much Lavannya! I am so glad you like my posts and hope you continue to!