Roasted Red Bell Peppers Stuffed with Orzo and Topped with Lemony Basil
A vibrant dish that encapsulates the essence of summer, featuring sweet roasted red bell peppers cradling fluffy orzo and zesty toppings, perfect for any occasion.
Servings: 4 servings
Calories: 375kcal
Ingredients
For the Stuffed Peppers
- 3 pieces red bell peppers Juicy and slightly charred, these peppers provide the perfect edible bowl.
- 3 cloves garlic Minced or grated for aromatic depth.
- 1 tablespoon extra virgin olive oil For drizzling over the peppers.
- 3 sprigs fresh oregano Enhances the flavor of the peppers.
- to taste Kosher salt and black pepper Essential seasonings.
- 1 cup dry orzo Provides a delightful chewy texture.
- 2 tablespoons balsamic vinegar Adds a sweet and tangy zing.
- 1/2 cup pitted Kalamata olives Briny flavor enhancement.
- 2 pieces pepperoncini For a kick of heat.
- 2 tablespoons toasted pine nuts For crunch and nuttiness.
- 1/2 cup crumbled feta cheese Provides creaminess.
For the Topping
- 1 cup fresh basil Offers a vibrant burst of flavor.
- 1 cup cherry tomatoes Adds color and freshness.
- 1/4 cup extra virgin olive oil To moisten the topping.
- to taste Crushed red pepper flakes For those who enjoy a spicy kick.
- zest of 1 lemon lemon zest Brightens the dish.
- to taste Kosher salt Enhances flavors.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and prepare a baking dish.
- In a large mixing bowl, toss the bell pepper halves with olive oil, minced garlic, kosher salt, pepper, and fresh oregano.
Roasting Peppers
- Arrange the seasoned pepper halves in the baking dish, cut side up, and roast in the oven for 20-25 minutes until slightly charred.
Cooking Orzo
- While the peppers roast, bring a pot of salted water to a boil, add orzo, and cook until al dente (8-10 minutes). Drain and transfer to a mixing bowl.
- Mix in balsamic vinegar, sliced olives, chopped pepperoncini, toasted pine nuts, and crumbled feta, stirring gently until well combined.
Preparing Topping
- In another bowl, combine chopped basil, halved cherry tomatoes, olive oil, crushed red pepper flakes, lemon zest, and salt. Stir to create the topping.
Stuffing Peppers
- Remove roasted bell pepper halves from the oven and fill with the orzo mixture, packing it snugly.
- Spoon lemony basil tomato topping over the stuffed peppers and serve immediately.
Notes
Toast the pine nuts for enhanced flavor. For a twist, substitute feta with goat cheese or vary the crushed red pepper flakes for heat. A sprinkle of Parmesan can elevate the dish further.