Mouthwatering Stuffed Bell Peppers with Orzo

Bell peppers loaded with creamy orzo and fresh summer veggies are my favorite way to use up garden goodies. Inside those tender peppers, the orzo turns velvety and you'll get a burst of cheesy, fresh goodness in every forkful.

This became my fallback during a wild rush of back to school days since it felt cozy but never weighed me down. Now anytime I come home from the farmer’s market with zucchini and a pile of peppers, this is what’s for dinner.

Tasty Ingredients

• Fresh parsley: the best garnish for a pop of color and a bright kick
• Olive oil: gets the veggies cooking nicely and makes the peppers shiny
• Shredded mozzarella cheese: melts super well for that gooey finish
• Black pepper: adds a mild spice that pairs with the cheese
• Salt: makes all the flavors sing—taste as you go
• Dried basil: brings that classic Italian taste
• Dried oregano: mixes in earthy herbal notes
• Cherry tomatoes: go for the juiciest and brightest ones for fresh pops
• Zucchini: softens up as it cooks and tastes great with orzo
• Garlic: chopped fresh garlic deepens flavor and smells heavenly in the pan
• Onion: builds the base and adds sweetness once cooked
• Vegetable broth: brings more flavor than water and keeps it juicy
• Orzo pasta: a tiny pasta (looks like rice) that cooks tender inside the pepper
• Bell peppers: look for glossy, sturdy ones—they hold up best

Simple Step-by-Step Directions

Garnish and Serve:

Once the peppers have cooled a bit, move them to dishes. Toss some fresh parsley on top and dig in while they’re still toasty.

Bake the Peppers:

Throw some foil over your baking pan and bake them for twenty-five minutes. Pull off the foil and cook for another ten to fifteen minutes till the peppers soften and the cheese on top is browned and bubbling up.

Add Cheese on Top:

Pile the rest of your cheese on each filled pepper so everyone gets that stretchy topping.

Stuff the Peppers:

Pack each pepper with the orzo filling, pressing gently to fill them right up to the top.

Mix the Stuffing:

Stir together the cooked orzo, sautéed veggies, dried basil, dried oregano, black pepper, salt, and half your cheese in a big bowl. Mix until it’s all well blended and a little of the cheese starts to melt in.

Cook the Zucchini and Tomatoes:

Toss your chopped zucchini and halved tomatoes into the skillet. Let everything soften together for four to five minutes till the zucchini’s tender and the tomato juices cook out.

Sauté the Aromatics:

Warm some olive oil in your largest skillet, medium heat. Add the onions and then the chopped garlic. Stir often for four to five minutes till the onions turn see-through, but don’t let the garlic catch.

Prepare the Peppers:

Use a knife to cut the tops off, grab a spoon, and scoop out all the seeds. Rub the outsides and bottoms with oil, then stand your peppers up snug in a baking dish so they don’t fall over.

Cook the Orzo:

In a pot, bring your veggie broth up to a lively boil. Tip in the orzo and cook about eight to ten minutes until it’s firm but not hard. Stir now and then. Drain off any leftover broth and leave it aside.

Preheat Oven:

Start by heating your oven up to three hundred seventy five Fahrenheit. That gives you time to get all your chopping and measuring done.

Highlight

There’s just nothing like the smell of cheese and roasting peppers. Mozzarella gets so perfectly melty without overpowering the other veggies. My partner can’t help sneaking a few bites out of the pan as soon as these are out of the oven.

Storing Leftovers

Just stash your cooled peppers in a covered container in the fridge—they’ll last about three days. You can also tuck fully cooked peppers into freezer-safe bowls. To reheat, use the oven at three-fifty uncovered so your cheese melts again and the peppers stay nice and firm.

Swaps and Changes

If you need a swap, go with small pasta like shells, or use brown rice to make it gluten free. Mix up the cheese—anything that melts will work (try gouda, provolone, or a vegan shred). You can slip in more veggies like mushrooms, spinach, or diced eggplant too.

What To Eat With It

Have these with a little green salad, an extra drizzle of olive oil, and flaky salt. They go perfectly with crunchy bread—for soaking up all the saucy bits left on your plate. I always save a few for lunches since they’re tasty warm or cold.

Where This Dish Comes From

Stuffed peppers and other veggies pop up all over the Mediterranean. This take gives a shout-out to Greek cooking, where orzo and loads of herbs are popular fillings. I love being able to toss in whatever’s fresh from the garden and still get that comfy, wholesome meal.

Recipe FAQs

→ Can I use different colored bell peppers?

Definitely! Grab any shade you like—using all kinds makes the plate look extra fun and you'll get small flavor differences too.

→ How can I make this dish vegan?

Just grab vegan mozzarella or whatever dairy-free cheese you dig, and make sure your orzo and broth are plant-based.

→ What substitutions can I make for orzo?

If orzo's not your thing, swap it for rice, couscous, or even quinoa. Each one makes the filling a little different but just as hearty.

→ Can stuffed peppers be prepared in advance?

For sure. Stuff and assemble everything a day before, pop ‘em in the fridge, and just bake when you want to eat. Easy peasy.

→ What’s the best way to reheat leftovers?

Throw them in the oven at 350°F (175°C) till they're hot again, or zap single servings in the microwave when you’re in a hurry.