Roasted Red Peppers Stuffed with Orzo & Basil
These roasted red peppers stuffed with tender orzo, fresh basil, and savory ingredients like garlic, parmesan, and tomatoes are a vibrant, Mediterranean-inspired dish perfect for a light dinner or elegant side. This vegetarian recipe is easy to prepare and packed with flavor, making it a great addition to your summer table or meal prep rotation.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Stuffed Peppers:
4 large red bell peppers (halved and seeds removed)
1 cup dry orzo pasta
2 tablespoons olive oil
3 cloves garlic (minced)
1 small red onion (finely chopped)
1 cup cherry tomatoes (halved)
1/2 cup grated Parmesan cheese (or crumbled feta for a variation)
1/4 cup pine nuts (optional, toasted)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional for heat)
1/2 cup fresh basil leaves (chopped)
Juice of 1 lemon
For Serving:
Extra basil for garnish
Extra olive oil or balsamic glaze (optional)
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Peppers:
Slice the red peppers in half lengthwise, remove seeds and membranes, and place them cut-side up on the prepared baking sheet. Drizzle lightly with olive oil and roast for 20 minutes until tender.
Cook Orzo:
While the peppers roast, cook the orzo in salted water according to package instructions (usually about 8–10 minutes). Drain and set aside.
Make the Filling:
In a large skillet over medium heat, heat 2 tablespoons olive oil.
Add chopped red onion and sauté for 3–4 minutes until soft.
Add garlic and cook for another 30 seconds until fragrant.
Stir in cherry tomatoes and cook for 3–5 minutes, just until softened.
Remove from heat and stir in cooked orzo, Parmesan cheese, pine nuts (if using), lemon juice, salt, pepper, red pepper flakes, and chopped basil.
Stuff the Peppers:
Remove roasted peppers from the oven. Spoon the orzo mixture generously into each pepper half.
Final Bake:
Return the stuffed peppers to the oven and bake for another 10 minutes until heated through and the tops are slightly golden.
Serve:
Garnish with extra basil and a drizzle of olive oil or balsamic glaze if desired. Serve warm or at room temperature.
Tips & Variations
Flavor Boosters
Cheese Variations: Try crumbled feta, goat cheese, or fresh mozzarella in place of Parmesan for different textures and tang.
Herbs: Add fresh parsley, thyme, or oregano alongside basil for a more complex herb flavor.
Garlic Lovers: Roast a head of garlic and mix the soft cloves into the orzo for a sweeter, deeper garlic flavor.
Add-Ins
Protein Options:
Add chickpeas, white beans, or lentils for a vegetarian protein boost.
Add shredded rotisserie chicken, cooked ground turkey, or tuna for a non-vegetarian option.
Veggie Upgrades:
Mix in sautéed zucchini, spinach, kale, or mushrooms to increase the vegetable content.
Add chopped sun-dried tomatoes or olives for a tangy Mediterranean twist.
Grain Swaps
Swap orzo for:
Quinoa (for a gluten-free option)
Brown rice
Couscous or farro for a chewier texture
Heat Options
Add a pinch of smoked paprika, harissa, or cayenne for smokiness and spice.
Include diced jalapeños or use spicy red pepper flakes for a kick.
Make-Ahead & Storage
Make-Ahead: Prepare the orzo mixture and roast the peppers ahead of time. Assemble and bake just before serving.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Freezer-Friendly: Stuffed peppers freeze well. Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat at 350°F (175°C) until warmed through.
Serving Ideas
Serve alongside a green salad, grilled fish, or crusty bread.
Drizzle with balsamic reduction or serve with a side of tzatziki for extra flair.
Q&A: Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the orzo filling and roast the peppers up to 2 days in advance. Store them separately in the fridge and assemble just before baking.
Q: Is this recipe gluten-free?
A: Not as written, since orzo is a wheat-based pasta. To make it gluten-free, simply substitute orzo with gluten-free orzo or quinoa, rice, or millet.
Q: Can I freeze stuffed peppers?
A: Absolutely. Let them cool completely, wrap tightly in foil or airtight containers, and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Q: What can I use instead of basil?
A: Fresh parsley, dill, oregano, or mint all work well depending on the flavor profile you want.
Q: How do I make it more filling for a main course?
A: Add plant-based protein (like lentils or chickpeas), cheese, or cooked chicken or sausage to the orzo mixture.
Estimated Nutrition (per stuffed pepper half)
(Note: These values are approximate and will vary based on exact ingredients and portion sizes.)
Calories: 220
Protein: 7g
Fat: 10g
Carbohydrates: 25g
Fiber: 4g
Sugars: 5g
Sodium: 250mg
Vegetarian | Contains Gluten (unless substituted)
Conclusion
Roasted Red Peppers Stuffed with Orzo & Basil are a perfect blend of simplicity and elegance. Whether you’re looking for a light vegetarian meal, a make-ahead dish for a dinner party, or a fresh twist on Mediterranean flavors, this recipe delivers.
It’s colorful, healthy, and endlessly adaptable—swap grains, herbs, or add protein to suit your dietary needs. Best of all, it brings vibrant flavor with minimal fuss.