Orzo Stuffed Peppers Recipe

Name: Orzo Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28 ounce) can Italian tomatoes; 2 zucchini, grated; 1/2 cup fresh mint leaves, chopped; 1/2 cup pecorino romano cheese, grated, plus more for sprinkling; 1/4 cup olive oil; 3 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 4 cups chicken broth; 1 1/2 cups orzo pasta (rice-shaped pasta); 6 sweet bell peppers (red or yellow)

Servings: persons

1 (28 ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup fresh mint leaves, chopped
1/2 cup pecorino romano cheese, grated, plus more for sprinkling
1/4 cup olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon fresh ground black pepper
4 cups chicken broth
1 1/2 cups orzo pasta (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

1
Preheat the oven to 400 degrees F.
2
Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
3
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
4
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
5
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

1091

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (28 ounce) can Italian tomatoes, 2 zucchini, grated, 1/2 cup fresh mint leaves, chopped, 1/2 cup pecorino romano cheese, grated, plus more for sprinkling, and more.

Yes, Orzo Stuffed Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orzo Stuffed Peppers

How did you like this recipe?

Frequently Asked Questions