Greek Orzo Stuffed Peppers

Brighten up your dinner table with these Mediterranean-inspired Greek Orzo Stuffed Peppers! Featuring tender bell peppers packed with a vibrant and flavorful filling of orzo pasta, juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese, this dish is a celebration of Greek cuisine in every bite. Infused with aromatic herbs like fresh parsley, dill, and oregano, and finished with a drizzle of zesty lemon juice, these stuffed peppers are both comforting and refreshing. Perfect for a hearty vegetarian meal or a colorful side dish, they’re oven-baked to perfection, offering a deliciously wholesome option that's easy to prepare in under an hour. Whether you're looking for a family-friendly dinner or a crowd-pleasing centerpiece, these Greek Orzo Stuffed Peppers will deliver bold flavors and beautiful presentation!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Bell peppers (any color)
• 1 cup Orzo pasta
• 2 cups Water or vegetable broth
• 2 tablespoons Olive oil
• 1 medium Red onion, finely chopped
• 2 cloves Garlic, minced
• 1 cup Cherry tomatoes, halved
• 1 cup Feta cheese, crumbled
• 0.5 cup Kalamata olives, sliced
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Fresh dill, chopped
• 1 teaspoon Oregano, dried
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the bell peppers and remove the seeds and membranes. Reserve the tops for later use if desired.

Step 3

Bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions until al dente. Drain and set aside.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 6

Add the cherry tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, until they begin to soften.

Step 7

Remove the skillet from heat, and mix in the cooked orzo, crumbled feta cheese, sliced Kalamata olives, chopped parsley, chopped dill, dried oregano, salt, black pepper, and lemon juice. Stir to combine all the ingredients.

Step 8

Place the hollowed-out bell peppers in a baking dish so they are standing upright. Fill each pepper with the orzo mixture, packing it lightly.

Step 9

If desired, place the reserved pepper tops back on each stuffed pepper.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, allowing the tops to lightly brown.

Step 12

Remove from the oven and let the peppers cool for 5 minutes before serving. Garnish with extra parsley or feta cheese if desired.

Nutrition Facts

Serving size	1853.6 grams (1853.6g)

Amount per serving	% Daily Value*
Calories	2134

Total Fat 110.40g	142%
Saturated Fat 42.60g	213%
Polyunsaturated Fat 2.70g
Cholesterol 200mg	67%
Sodium 7514mg	327%
Total Carbohydrate 226.70g	82%
Dietary Fiber 35.80g	128%
Total Sugars 41.70g
Protein 68.20g	136%

Vitamin D 0IU	0%
Calcium 1394mg	107%
Iron 17mg	96%
Potassium 2110mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 12.6%

Carbs: 41.7%