Stuffed Bell Peppers with Orzo

Stuffed bell peppers filled with orzo pasta and summer vegetables have become the ultimate way I enjoy garden produce in a cozy meal I can prep any weeknight. The orzo turns creamy inside the soft pepper shells and every bite is brimming with fresh flavors and melted cheese.

I started making this during a particularly busy back to school season because it felt comforting without being heavy. Now it is what I make any time peppers and zucchini line my kitchen counter after a farmer’s market trip.

Ingredients

• Bell peppers: choose firm peppers with shiny skin for best results
• Orzo pasta: small rice shaped pasta that gets wonderfully tender inside the peppers
• Vegetable broth: gives the orzo extra flavor compared to water and keeps everything moist
• Onion: adds base flavor and makes the stuffing sweet and aromatic
• Garlic: fresh garlic deepens the taste and smells amazing during sautéing
• Zucchini: brings a soft bite and subtle flavor that pairs well with the orzo
• Cherry tomatoes: use the ripest ones for a burst of color and freshness
• Dried oregano: provides herby depth to the stuffing
• Dried basil: gives that unmistakable Italian flavor
• Salt: brightens all the flavors be sure to taste before stuffing
• Black pepper: gives a gentle heat to balance the cheese
• Shredded mozzarella cheese: melts beautifully and adds creaminess
• Olive oil: helps sauté vegetables and keeps peppers glossy
• Fresh parsley: the best garnish for a fresh note and pretty finish

Step-by-Step Instructions

Preheat Oven:

Set your oven to three hundred seventy five degrees Fahrenheit so the peppers bake evenly. Use the time to prep your ingredients while the oven heats up.

Cook the Orzo:

Bring the vegetable broth to a boil in a medium saucepan. Stir in orzo and cook for about eight to ten minutes or until just al dente. Be sure to stir occasionally so the orzo does not stick. Drain any excess broth and set aside.

Prepare the Peppers:

Slice the tops off the bell peppers and scoop out seeds with a spoon. Rub the outside of each pepper and the bottom lightly with olive oil. Arrange the peppers upright in a sturdy baking dish so they stand well.

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat. When it shimmers add diced onions and minced garlic. Stir frequently and cook about four to five minutes until onions are translucent but not browned. Lower heat to avoid burning the garlic.

Cook the Zucchini and Tomatoes:

Add diced zucchini and halved cherry tomatoes to your skillet. Stir everything together letting the vegetables soften for another four to five minutes until the zucchini is tender and tomatoes release their juices.

Mix the Stuffing:

In a large bowl gently combine the cooked orzo sautéed vegetables dried oregano dried basil salt black pepper and half of the mozzarella cheese. Mix until totally combined so the cheese melts a little from the heat.

Stuff the Peppers:

Spoon the orzo mixture into each bell pepper pressing it lightly so you fill all the spaces. Pack each pepper to the brim for best results.

Add Cheese on Top:

Sprinkle the rest of the mozzarella evenly over the filled peppers making sure each one has plenty of cheesy topping.

Bake the Peppers:

Cover the baking dish with foil and bake for about twenty five minutes. Then remove the foil and bake for another ten to fifteen minutes until the peppers are just tender and the cheese topping is golden and bubbling.

Garnish and Serve:

Let the peppers cool for a few minutes before moving them to plates. Add a sprinkle of fresh parsley and serve warm for maximum flavor.

Pin

There is something unbeatable about the smell of peppers and cheese baking together. Mozzarella is my favorite cheese here because it gets perfectly gooey but still tastes light enough for the delicate veggies. Every time I make this my partner sneaks bites straight from the pan before it hits the table.

Storage Tips

These peppers keep well in the fridge covered for up to three days. You can also freeze cooked stuffed peppers individually in airtight containers. Reheat in the oven uncovered at three hundred fifty degrees so the cheese melts again and the peppers hold their shape.

Ingredient Substitutions

Switch orzo out for any short pasta like small shells or even brown rice if you need it gluten free. Use any type of cheese you love for melting Like provolone gouda or a vegan alternative. Add mushrooms eggplant or spinach in with the zucchini for more veggie variation.

Serving Suggestions

Serve with a simple green salad a drizzle of olive oil and a touch of flaky salt. These stuffed peppers are perfect with crusty bread on the side for sopping up any extra juices. I also love to make a batch for next day lunches because they taste great at room temperature or reheated.

Cultural Context

Stuffed vegetables are beloved across many Mediterranean cuisines. This version takes a nod from traditional Greek recipes where orzo and herbs are common fillings. I love how this recipe lets you play with what is local and fresh yet always brings comfort in every bite.

Recipe FAQs

→ Can I use different colored bell peppers?

Yes, any color bell pepper works beautifully for this dish. Use a mix for added visual appeal and subtle flavor differences.

→ How can I make this dish vegan?

Simply substitute the mozzarella cheese with your favorite plant-based cheese and ensure the orzo and broth are vegan-friendly.

→ What substitutions can I make for orzo?

You can substitute orzo with small pasta shapes like rice, couscous, or quinoa for a different texture while keeping the stuffing hearty.

→ Can stuffed peppers be prepared in advance?

Yes, assemble and stuff the peppers up to a day ahead, refrigerate, and bake when ready to serve for convenience.

→ What’s the best way to reheat leftovers?

Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal.