Roasted Red Bell Peppers Stuffed with Orzo & Lemony Basil Tomatoes! This dish is a symphony of Mediterranean flavors that will transport your taste buds to the sunny shores of Italy. The sweetness of roasted red peppers pairs beautifully with the tangy lemony tomatoes and the comforting texture of orzo.

Whether you’re hosting a dinner party or looking for a delicious weeknight meal, these stuffed peppers are sure to impress. They’re not only delicious but also visually stunning, making them a perfect centerpiece for any gathering. So, let’s dive in and create this Mediterranean masterpiece together!

These Roasted Red Bell Peppers Stuffed with Orzo & Lemony Basil Tomatoes are a delightful fusion of Mediterranean flavors. The sweet roasted peppers are filled with a comforting orzo mixture and tangy lemony tomatoes, creating a perfect balance of flavors. This dish is not only delicious but also visually appealing, making it a great addition to any meal.

Exciting Story:

The first time I made these stuffed peppers, they were an instant hit with my family. The combination of roasted red peppers, lemony tomatoes, and orzo created a burst of flavors that left everyone craving more. Now, they’ve become a staple in our household, and I always make sure to have the ingredients on hand for a quick and delicious meal. There’s something so satisfying about seeing the joy on people’s faces when they take their first bite.

Why These Roasted Red Bell Peppers Stuffed with Orzo & Lemony Basil Tomatoes are a Must-Try

Selling Points:

• Vibrant Flavors: The combination of roasted red peppers, lemony tomatoes, and orzo creates a symphony of Mediterranean flavors.
• Visually Stunning: These stuffed peppers are a feast for the eyes, making them a perfect centerpiece for any gathering.
• Versatile: Customize the filling with your favorite ingredients or add a protein for a heartier meal.
• Easy to Make: With just a fe simple steps, these stuffed peppers come together quickly.

What You Need For Roasted Red Bell Peppers Stuffed with Orzo & Lemony Basil Tomatoes

For the Roasted Red Bell Peppers:

• 4 large red bell peppers
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Orzo Filling:

• 1 cup orzo pasta
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1/4 cup chopped fresh basil
• 1/2 cup crumbled feta cheese (optional)
• Salt and pepper to taste

How to Make Roasted Red Bell Peppers Stuffed with Orzo & Lemony Basil Tomatoes

Start by preheating your oven to 400°F (200°C). Cut the tops off the red bell peppers and remove the seeds and membranes. Drizzle them with olive oil, season with salt and pepper, and place them in a baking dish. Roast for 20-25 minutes, or until the peppers are tender.

While the peppers are roasting, cook the orzo according to package instructions, using vegetable broth instead of water for added flavor. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened. Add the cherry tomatoes, lemon zest, and lemon juice, and cook until the tomatoes begin to break down. Stir in the cooked orzo, fresh basil, and feta cheese (if using). Season with salt and pepper to taste.

Once the peppers are roasted, carefully spoon the orzo filling into each one, pressing down gently to fill them completely. Return the stuffed peppers to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the tops are golden.

Tips For Roasted Red Bell Peppers Stuffed with Orzo & Lemony Basil Tomatoes:

• Roast the Peppers: Roasting the peppers brings out their natural sweetness and adds depth of flavor.
• Customize the Filling: Experiment with different ingredients, like olives or capers, for added flavor.

Substitutions and Variations:

• Different Grains: Try using quinoa or couscous instead of orzo for a different texture.
• Protein Boost: Add ground meat or chickpeas to the filling for a heartier meal.
• Vegan Option: Omit the feta cheese or use a vegan alternative.

Make a Healthier Version:

• Whole Grain Orzo: Use whole grain orzo for added fiber and nutrients.
• Reduce Cheese: Use less feta or choose a low-fat variety for a lighter option.
• Add Veggies: Include more vegetables, like spinach or zucchini, for extra nutrition.

Closing For Roasted Red Bell Peppers Stuffed with Orzo & Lemony Basil Tomatoes:

And there you have it! A Mediterranean-inspired dish that’s sure to impress. Don’t forget to let us know how your stuffed peppers turn out, and consider checking out some of our other recipes for more culinary inspiration.

Frequently Asked Questions For Roasted Red Bell Peppers Stuffed with Orzo & Lemony Basil Tomatoes:

Can I use different colored bell peppers? Yes, but red bell peppers have a sweeter flavor.

How do I prevent the peppers from getting soggy? Ensure they are fully roasted and drain any excess liquid before stuffing.

Can I make these ahead of time? Prepare the components ahead of time and assemble just before baking.

What if I don’t have fresh basil? Use dried basil or another fresh herb like parsley.

How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze the stuffed peppers? It’s not recommended, as the texture may change.

What if my filling is too dry? Add a bit more vegetable broth or olive oil.

Can I add other spices? Yes, experiment with different herbs and spices.

How do I know when the peppers are done? They should be tender and slightly charred.

Can I use canned tomatoes? Yes, but fresh tomatoes provide the best flavor.

What if I don’t have vegetable broth? Use water or another type of broth.

Can I make this without an oven? Try grilling the peppers and cooking the filling on the stovetop.

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