Orzo Bell Peppers (Print)
Orzo and crisp veggies pack these bell peppers, crowned with melty mozzarella for a filling, savory bite.
# Ingredients:
→ Main Ingredients
01 -
1 cup cherry tomatoes, halved
02 -
1 medium zucchini, diced
03 -
2 cloves garlic, minced
04 -
1 medium onion, diced
05 -
2 cups vegetable broth
06 -
1 cup orzo pasta
07 -
4 large bell peppers, any color
→ Seasonings and Dairy
08 -
2 tablespoons olive oil
09 -
1 cup shredded mozzarella cheese
10 -
0.5 teaspoon black pepper
11 -
1 teaspoon salt
12 -
1 teaspoon dried basil
13 -
1 teaspoon dried oregano
→ Garnish
14 -
Chopped fresh parsley (totally up to you)
# Steps:
01 -
Give the peppers a few minutes to cool off, toss a sprinkle of parsley over the top if it sounds good, and enjoy them while they're still warm.
02 -
Wrap the dish with foil and bake for 25 minutes, then take off the foil and toss it back into the oven for 10 to 15 minutes. When the cheese gets golden and the peppers feel soft, they're good to go.
03 -
Grab the last bit of mozzarella and cover the stuffed peppers with it.
04 -
Use the orzo mix to fill up each pepper, pressing down a little so you really pack it in.
05 -
In a big bowl, toss together the orzo that’s cooked, your sautéed veggies, half the cheese, and seasonings like salt, black pepper, dried basil, and oregano until it’s all mixed up.
06 -
Toss the zucchini and cherry tomatoes into your pan and let them cook for 4 to 5 minutes until the veggies soften.
07 -
Put some olive oil in a pan, heat it up over medium, then add chopped onion and garlic. Stir them around until the onion looks kind of see-through and you can really smell the garlic.
08 -
Chop off the tops of your peppers, scoop out the seeds, rub a little olive oil all over them, and set them upright in your baking dish.
09 -
Boil your vegetable broth first, then stir in the orzo. Cook as the package says—should be about 8 to 10 minutes. Drain the orzo and leave it aside for now.
10 -
Get your oven up to 190°C before you start.
# Notes:
01 -
You’ll get even more flavor if you roast the peppers by themselves for a bit before stuffing them.