Stuffed Bell Peppers with Orzo (Print-Friendly Version)
Bell peppers filled with orzo, vibrant veggies and herbs, topped with mozzarella for a hearty, flavorful meal.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
4 large bell peppers, any colour
02 -
1 cup orzo pasta
03 -
2 cups vegetable broth
04 -
1 medium onion, diced
05 -
2 cloves garlic, minced
06 -
1 medium zucchini, diced
07 -
1 cup cherry tomatoes, halved
→ Seasonings and Dairy
08 -
1 teaspoon dried oregano
09 -
1 teaspoon dried basil
10 -
1 teaspoon salt
11 -
0.5 teaspoon black pepper
12 -
1 cup shredded mozzarella cheese
13 -
2 tablespoons olive oil
→ Garnish
14 -
Fresh parsley, finely chopped (optional)
# How to Prepare:
01 -
Preheat the oven to 190°C.
02 -
In a saucepan, bring vegetable broth to a boil and add orzo. Cook as per package instructions, about 8–10 minutes. Drain and set aside.
03 -
Slice the tops off each bell pepper and remove seeds. Lightly coat the exterior with a small amount of olive oil and arrange upright in a baking dish.
04 -
Heat olive oil in a pan over medium heat. Add diced onion and minced garlic, sauté until translucent and fragrant.
05 -
Add diced zucchini and halved cherry tomatoes to the pan. Cook for 4–5 minutes until the vegetables are softened.
06 -
In a large bowl, mix cooked orzo, sautéed vegetables, oregano, basil, salt, black pepper, and half the mozzarella cheese until well combined.
07 -
Fill each bell pepper generously with the orzo mixture, pressing gently to pack the filling.
08 -
Sprinkle the remaining mozzarella cheese evenly over the stuffed peppers.
09 -
Cover the baking dish with aluminium foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, or until peppers are tender and cheese is golden and bubbling.
10 -
Allow peppers to rest for several minutes, garnish with fresh parsley if desired, and serve warm.
# Extra Tips:
01 -
For added depth of flavour, roast the bell peppers briefly before stuffing.