Description
Orzo-Stuffed Bell Peppers with Veggies & Herbs
Ingredients
4 large bell peppers (yellow, orange, or red)
1 cup cooked orzo pasta
1 cup mushrooms, sliced
1/2 cup cherry tomatoes, halved
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup crumbled feta cheese
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp chili flakes (optional)
1/4 cup fresh parsley, chopped
1/4 cup green onions, sliced
Salt and pepper to taste
Directions
Prepare the Bell Peppers: Slice the peppers in half lengthwise and remove the seeds and membranes. Lightly drizzle with olive oil and roast at 375°F (190°C) for 10 minutes, then set aside.
Sauté the Veggies: Heat olive oil in a skillet over medium heat. Add onions and garlic, cooking until fragrant. Stir in mushrooms, cherry tomatoes, oregano, chili flakes, salt, and pepper. Cook until tender (about 5 minutes).
Mix the Filling: Combine the cooked orzo with the sautéed veggies, feta cheese, and half of the fresh parsley. Adjust seasoning as needed.
Stuff the Peppers: Fill each roasted bell pepper half with the orzo mixture. Place them on a baking dish.
Bake: Bake the stuffed peppers at 375°F (190°C) for 15 minutes, until heated through and slightly golden on top.
Serve: Garnish with the remaining parsley and green onions. Add a squeeze of fresh lemon juice for extra flavor.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 280 kcal per serving
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