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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’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!
Thank you Thy! xTieghan
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!
Thank you so much for trying this Brooke! I am really glad this turned out so well for you! xTieghan
Yummy. Excellent as a side.
Thank you so much Jamie! xTieghan
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.
Amazing! I am really glad this recipe turned out so well for you, Jen! Thank you for trying it!! xTieghan
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 🙂
Thank you so much for trying this recipe, Irene! I am really glad this turned out so well for you! xTieghan
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.
Yes!! I am really happy to hear that this turned out so well for you, Jenn! Thank you! xTieghan
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!
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
Maybe some artichoke hearts and cannelini beans…..ohhhh…..that sounds yummy to use next time.
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”.
Wow yes!! That is really great to hear! Thank you so much for trying this one, Andrew! xTieghan
This was a delicious change of pace with very satisfying flavors. Absolutely will be in our meal plan rotation.
Love to hear that!! Thank you Elizabeth! xTieghan
Delicious filling! I’m not a fan of roasted peppers but my husband loved it. I enjoyed the stuffing!
I am so happy this turned out so well for you! Thank you Jeri! xTieghan
Super yummy, my husband loved it too!
Thank you so much Mare! xTieghan
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 🙂
Hey Brooklyn,
That would be a great idea! I am so glad you have been enjoying this recipe:) xTieghan
Love this recipe! My third time making it thanks
Thank you so much Joseffa! xTieghan
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
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
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?
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