Roasted Red Pepper Stuffed with Orzo and Feta: A Mediterranean Delight
Discover how to make Roasted Red Pepper Stuffed with Orzo and Feta—a delicious Mediterranean dish bursting with flavor.
Ingredients
Scale
- 3red bell peppers, halved
- 3cloves garlic, minced or grated
- 1 tablespoonextra virgin olive oil
- 3sprigs fresh oregano
- Kosher salt and pepper, to taste
- 1 cupdry orzo or quinoa
- 2 tablespoonsbalsamic vinegar
- 1/2 cuppitted kalamata olives, chopped
- 2pepperoncini, chopped
- 2 tablespoonstoasted pine nuts, chopped
- 1/2 cupcrumbled feta cheese
- For the Lemony Basil Tomatoes:
- 1 cupfresh basil, chopped
- 1 cupcherry tomatoes, halved
- 1/4 cupextra virgin olive oil
- Crushed red pepper flakes, to taste
- Zest of1lemon
- Kosher salt, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the red bell peppers in a 9×13-inch baking dish. Toss them with olive oil, minced garlic, salt, and pepper. Add the fresh oregano sprigs. Roast in the oven for 20-25 minutes, or until the peppers begin to char.
- While the peppers roast, bring a large pot of salted water to a boil. Cook the orzo (or quinoa) according to the package directions until al dente. Drain and mix with balsamic vinegar, chopped olives, pepperoncini, pine nuts, and crumbled feta.
- For the lemony basil tomatoes, combine chopped basil, halved cherry tomatoes, olive oil, crushed red pepper flakes, lemon zest, and salt in a small bowl. Stir to combine.
- Stuff the warm orzo mixture into the roasted peppers. Top with the lemony basil tomato mixture. Serve and enjoy!
- Details: This vibrant and flavorful dish combines roasted red peppers stuffed with a zesty orzo and feta filling. The addition of lemony basil tomatoes adds a fresh, tangy finish to each bite. Perfect for a light lunch or a hearty dinner.