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!

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

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories Per Serving: 561 kcal

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

SavePrintEmail

Ingredients

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.
View Recipe Comments

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

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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!

    Reply

  2. 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

    Reply

  3. 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!

    Reply

    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

      Reply

  5. 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!!

    Reply

  7. 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.

    Reply

  9. 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!

    Reply

  10. 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.

    Reply

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

    Reply

  12. 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.

    Reply

  13. 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!

    Reply