Sauteed Vegies and Orzo Stuffed Peppers Recipe

Name: Sauteed Vegies and Orzo Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups orzo pasta, cooked; 1 red pepper, cut into half lengthwise and cleaned; 1 yellow pepper, cut into half lengthwise and cleaned; 12 yellow onion, peeled and minced; 2 garlic cloves, minced; 1 large carrot, peeled and minced; 2 celery ribs, minced; ½ cup pea pods, finely chopped; 1 small tomatoes, finely chopped; ⅓ cup beef consomme; ¼ cup parmesan cheese, grated; ¼ cup mozzarella cheese, shredded; 2 tablespoons butter; kosher salt; freshly cracked black pepper; olive oil

Servings: persons

2 cups orzo pasta, cooked
1 red pepper, cut into half lengthwise and cleaned
1 yellow pepper, cut into half lengthwise and cleaned
12 yellow onion, peeled and minced
2 garlic cloves, minced
1 large carrot, peeled and minced
2 celery ribs, minced
½ cup pea pods, finely chopped
1 small tomatoes, finely chopped
⅓ cup beef consomme
¼ cup parmesan cheese, grated
¼ cup mozzarella cheese, shredded
2 tablespoons butter
kosher salt
freshly cracked black pepper
olive oil

1
Preheat the oven to 350F.
2
In a casserole dish put the pepper shells cut side up, drizzle with olive oil and season with salt and pepper.
3
Bake the pepper shells for 30 minutes.
4
In a hot skillet add some olive oil and sautee the onion, carrot, celery, and garlic for a few minutes until soft.
5
Then turn down the heat to medium and add the pea pods, tomato and butter and sautee for about five minutes.
6
Season with salt and pepper and add the consomme, stir well and simmer about five more minutes.
7
When all of those ingredients are well incorporated remove from the heat and add the orzo, stir well.
8
Remove the peppers from the oven and put about 1 TBS of the mozzarella in the bottom of each shell then stuff with the orzo and top with Parmesan.
9
Bake the peppers 25 minutes or until the cheese is nicely melted and bubbly.

823

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 cups orzo pasta, cooked, 1 red pepper, cut into half lengthwise and cleaned, 1 yellow pepper, cut into half lengthwise and cleaned, 12 yellow onion, peeled and minced, and more.

Yes, Sauteed Vegies and 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.

That's it — enjoy your meal!

Sauteed Vegies and Orzo Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions