Orzo Stuffed Bell Peppers

Brighten up your dinner table with these irresistible Orzo Stuffed Bell Peppers! This vibrant and wholesome dish features tender, roasted bell peppers filled to the brim with a flavorful orzo pasta blend, bursting with sautéed cherry tomatoes, spinach, and aromatic garlic. Enhanced with Parmesan and gooey mozzarella cheese, each bite is rich, hearty, and satisfying. Perfectly seasoned with a hint of red pepper flakes for a subtle kick, this recipe combines simple ingredients with bold Mediterranean-inspired flavors. Not only is it a crowd-pleaser, but it’s also oven-baked to perfection, ensuring a beautiful presentation that’s ideal for family dinners or meal prep. Serve these stuffed peppers as a standalone vegetarian meal or pair them with a light side salad for a complete, balanced feast!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large Bell peppers
• 1 cup Orzo pasta
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 cloves, minced Garlic
• 1.5 cups, halved Cherry tomatoes
• 2 cups, fresh Spinach
• 1 cup Vegetable broth
• 0.5 cup, grated Parmesan cheese
• 0.5 cup, shredded Mozzarella cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes
• 2 tablespoons, chopped (optional for garnish) Fresh parsley

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the tops off the bell peppers and remove the seeds and membranes. Set the hollowed-out peppers aside and reserve the tops for later use.

Step 3

Cook the orzo according to the package instructions until al dente. Drain and set aside.

Step 4

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.

Step 5

Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently.

Step 6

Stir in the halved cherry tomatoes, spinach, vegetable broth, salt, black pepper, and red pepper flakes. Cook for 5-7 minutes, or until the spinach is wilted and the liquid has reduced slightly.

Step 7

Remove the skillet from heat and add the cooked orzo and grated Parmesan cheese to the vegetable mixture. Stir until well combined.

Step 8

Stuff each bell pepper with the orzo mixture, pressing down gently to fit as much as possible. Place the stuffed peppers upright in a baking dish.

Step 9

Sprinkle the shredded mozzarella cheese evenly over the stuffed peppers and place the reserved tops back onto the peppers.

Step 10

Pour 1/4 cup of water into the bottom of the baking dish to help steam the peppers as they bake.

Step 11

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

Step 12

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese on top is golden and bubbly.

Step 13

Remove from the oven and let the peppers cool slightly before serving. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	1776.3 grams (1776.3g)

Amount per serving	% Daily Value*
Calories	1673

Total Fat 60.60g	78%
Saturated Fat 20.50g	102%
Polyunsaturated Fat 3.90g
Cholesterol 81mg	27%
Sodium 3932mg	171%
Total Carbohydrate 225.60g	82%
Dietary Fiber 30.70g	110%
Total Sugars 40.70g
Protein 69.60g	139%

Vitamin D 9IU	45%
Calcium 1078mg	83%
Iron 13mg	74%
Potassium 3005mg	64%

*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: 31.6%

Protein: 16.1%

Carbs: 52.3%