Description
Roasted red bell peppers filled with orzo pasta, herbs, and topped with a fresh lemony basil tomato mixture for a vibrant, flavorful dish.
Ingredients
Scale
- 4 large red bell peppers, halved and seeded
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- Zest and juice of 1 lemon
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled (optional)
Instructions
- Preheat the oven to 400°F (200°C). Place the halved bell peppers on a baking sheet, cut side up, and roast for 15-20 minutes until slightly tender.
- While the peppers are roasting, cook the orzo according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the cooked orzo, cherry tomatoes, basil, lemon zest, and lemon juice to the skillet. Stir to combine and season with salt and pepper.
- Remove the peppers from the oven and stuff each half with the orzo mixture. Top with crumbled feta cheese if desired.
- Return to the oven and bake for an additional 10-15 minutes until the peppers are fully tender and the topping is heated through.
- Serve warm, garnished with extra basil if desired.
Notes
For a vegan option, omit the feta cheese. This dish pairs well with a side salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 10g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 8g