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

A healthy and colorful dish featuring roasted red peppers filled with a flavorful orzo mixture, topped with fresh lemon basil tomatoes. Perfect for meal prep and Mediterranean-style dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the stuffed peppers
  • 3 pieces red bell peppers, halved
  • 3 cloves garlic, minced or grated
  • 1 tablespoon extra virgin olive oil
  • 3 sprigs fresh oregano
  • to taste Kosher salt and pepper
  • 1 cup dry orzo
  • 2 tablespoons balsamic vinegar
  • 1/2 cup pitted Kalamata olives
  • 2 pieces 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
  • to taste crushed red pepper flakes
  • 1 piece zest from 1 lemon
  • to taste Kosher salt

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Transfer to the oven and roast for 20-25 minutes or until the peppers begin to char.
Cooking the Orzo
  1. Meanwhile, bring a large pot of salted water to a boil.
  2. 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.
Making the Lemony Basil Tomatoes
  1. 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.
Final Assembly
  1. Stuff the warm orzo mixture inside the roasted bell peppers.
  2. Drizzle with the lemon basil tomato sauce.
  3. Enjoy!

Notes

Store any leftovers in an airtight container in the fridge for up to 3–4 days. The lemon basil tomatoes are best added just before serving. For freezing, pack cooled stuffed peppers into a freezer-safe container and freeze for up to 2 months.