I love the idea of these stuffed peppers. Orzo, spinach, tomatoes, cheese… Yummy! And, they lived up to my expectations! Delicious, flavorful and a huge hit with my husband and baby!
Now that I’ve made this dish and shared the recipe with a few friends, my head is spinning with possibilities for the future- using quinoa in the filling, theme-inspired stuffed peppers (think Mexican)… sounds like I have a great summer of experimenting ahead of me!
We ate the peppers with a side green salad, but, I think they could be served with meat as a side dish.
These peppers were SO delicious! I had TONS of filling left over though… I’d say that you could cut it back by a third, or just have a couple of extra peppers on hand to stuff and bake. I forgot to pick up fresh basil at the store, and my herb garden isn’t up and running yet, so I used a little dried basil, but the fresh basil would make this dish OUTSTANDING!
Orzo Stuffed Peppers
Recipe adapted from Two Peas and Their Pod
1 Tbsp olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 cups fresh spinach, chopped
1- 28 oz can diced tomatoes
4 cups vegetable broth
1-1/2 cups orzo
1/2 cup grated mozzarella, plus more for on top
1/3 cup freshly grated Parmesan cheese, plus more for on top
Salt and pepper to taste
1/4 cup fresh basil leaves, finely chopped
6 fresh red, orange or yellow peppers
1. Preheat the oven to 400°F.
2. In a large skillet, heat the olive oil over medium heat. Add onion and cook until tender, about 3 minutes. Add garlic, and cook for two minutes. Stir in the spinach and cook until wilted. Remove from the heat.
3. Pour the tomatoes into a large bowl and add the spinach mixture.
4. Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Add the orzo, and cook for 5 minutes (you don’t want the orzo cooked all the way, because it will finish cooking in the oven). Drain the orzo, saving the vegetable broth.
5. Stir the orzo into the tomato mixture. Stir in the cheese and season with salt and pepper. Stir in the basil.
6. Pour the vegetable broth into a 3-qt. baking dish. Slice the tops off the peppers and remove the ribs and seeds. If necessary, cut a very thin slice off the bottom of the pepper so it stands upright.
7. Put the peppers in the dish, and spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 40-45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes.
8. Remove from the oven, and let the peppers sit for 5 minutes. Serve warm.
The Hungry Teacher