Roasted Red Bell Peppers Stuffed with Orzo and Topped with Lemony Basil

Introduction

If you’re looking for a vibrant, flavorful dish that is as visually appealing as it is delicious, then these Roasted Red Bell Peppers Stuffed with Orzo and Topped with Lemony Basil Tomatoes are perfect for you. This recipe combines the sweetness of roasted bell peppers with the tangy flavors of balsamic vinegar, Kalamata olives, and feta cheese, all brought together with a fresh and zesty lemon basil tomato topping.

Why This Recipe is Perfect for You

This recipe is ideal for anyone who enjoys Mediterranean flavors and a healthy, satisfying meal. It’s vegetarian, making it perfect for Meatless Mondays or any day you want a lighter, yet hearty dish. The combination of roasted bell peppers, orzo, and a bright basil tomato topping makes it a great choice for a dinner party or a family meal.

Ingredients

For the Stuffed Bell Peppers:

• 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, to taste
• 1 cup dry orzo
• 2 tablespoons balsamic vinegar
• 1/2 cup pitted Kalamata olives, chopped
• 2 pepperoncini, chopped
• 2 tablespoons toasted pine nuts, chopped
• 1/2 cup crumbled feta cheese

For the Lemony Basil Tomatoes:

• 1 cup fresh basil, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• Crushed red pepper flakes, to taste
• Zest from 1 lemon
• Kosher salt, to taste

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Bell Peppers: In a 9×13 inch baking dish, toss the bell peppers with 1 tablespoon of olive oil, minced garlic, and a pinch each of salt and pepper. Add the oregano sprigs. Transfer to the oven and roast for 20-25 minutes or until the peppers begin to char.
3. Cook the Orzo: 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, Kalamata olives, chopped pepperoncini, toasted pine nuts, and crumbled feta cheese.
4. Prepare the Lemony Basil Tomatoes: In a small bowl, combine the chopped basil, halved cherry tomatoes, 1/4 cup of olive oil, crushed red pepper flakes, lemon zest, and a pinch of kosher salt.
5. Assemble the Dish: Stuff the warm orzo mixture inside the roasted bell peppers. Drizzle with the lemon basil tomato sauce. Enjoy!

Kitchen Equipment Needed

• 9×13 inch baking dish
• Large pot
• Colander
• Knife and cutting board
• Small bowl
• Wooden spoon or spatula

Tips and Shortcuts

• Prep Ahead: Prepare the orzo mixture and the lemon basil tomato topping in advance to save time when assembling the dish.
• Multi-Tasking: Roast the bell peppers while you cook the orzo to make the most efficient use of your time.
• Alternative Grains: Substitute orzo with quinoa or couscous for a different texture and nutritional profile.

Recipe Swaps and Variations

• Add Protein: Incorporate chickpeas or grilled chicken to add protein to the dish.
• Cheese Variations: Try using goat cheese or mozzarella instead of feta for a different flavor profile.
• Vegetable Mix: Add other roasted vegetables like zucchini or eggplant to the orzo mixture for added variety and nutrients.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. The stuffed peppers can also be enjoyed cold as a refreshing lunch option.

Food and Drink Pairings

Pair this dish with a crisp white wine like Sauvignon Blanc or a light, fruity rosé. For a non-alcoholic option, a sparkling water with a slice of lemon complements the fresh flavors beautifully. A side of mixed greens with a light vinaigrette makes an excellent accompaniment to complete the meal.

Frequently Asked Questions (FAQ)

Q: Can I use a different type of pepper? A: Yes, you can use yellow or orange bell peppers for a slightly different flavor and color.

Q: What can I use instead of orzo? A: Quinoa, couscous, or even rice can be used as a substitute for orzo.

Q: Is this recipe vegan? A: To make it vegan, omit the feta cheese or use a plant-based cheese alternative.

Q: Can I make this dish ahead of time? A: Yes, you can prepare the stuffed peppers and the lemon basil tomato topping in advance. Store them separately and assemble just before serving.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Roasted Red Bell Peppers Stuffed with Orzo and Topped with Lemony Basil

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• Author: Mia Martinez
• Total Time: 40 minutes

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Description

Delicious roasted red bell peppers stuffed with savory orzo and topped with fresh lemony basil. A perfect Mediterranean-inspired dish for any meal!

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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, to taste

1 cup dry orzo

2 tablespoons balsamic vinegar

1/2 cup pitted Kalamata olives

2 pepperoncini, chopped

2 tablespoons toasted pine nuts, chopped

1/2 cup crumbled feta cheese

For the Lemony Basil Tomatoes:

1 cup fresh basil, chopped

1 cup cherry tomatoes, halved

1/4 cup extra virgin olive oil

Crushed red pepper flakes, to taste

Zest from 1 lemon

Kosher salt, to taste

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Instructions

Preheat the oven to 400°F (200°C).

In a 9×13 inch baking dish, toss the bell peppers with 1 tablespoon of olive oil, minced garlic, and a pinch each of salt and pepper. Add the oregano sprigs. Transfer to the oven and roast for 20-25 minutes or until the peppers begin to char.

Meanwhile, bring a large pot of salted water to a boil. Cook the orzo or quinoa according to package directions until al dente. Drain and toss with the balsamic vinegar, Kalamata olives, chopped pepperoncini, toasted pine nuts, and crumbled feta cheese.

Make the lemon basil tomatoes by combining the chopped basil, halved cherry tomatoes, 1/4 cup of olive oil, crushed red pepper flakes, lemon zest, and a pinch of kosher salt in a small bowl.

Stuff the warm orzo mixture inside the roasted bell peppers. Drizzle with the lemon basil tomato sauce. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 25 minutes