Description
A delightful recipe for stuffed roasted red bell peppers filled with orzo pasta, fresh vegetables, and a zesty lemon basil flavor.
Ingredients
- 2 large red bell peppers
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the red bell peppers and remove the seeds and membranes. Place them cut-side up in a baking dish.
- Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
- Stir in the cherry tomatoes, dried oregano, salt, and pepper. Cook for about 5 minutes until the tomatoes start to soften.
- In a large bowl, combine the cooked orzo, sautéed vegetables, chopped basil, crumbled feta cheese, and lemon juice. Mix well to combine.
- Spoon the orzo mixture into each bell pepper, packing it down gently. Sprinkle the tops with grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden.
- Let cool for a few minutes before serving.
Notes
- For a heartier dish, add cooked ground turkey or sausage to the orzo mixture.
- Substitute quinoa for orzo for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg