Greek Style Stuffed Peppers with Orzo and Feta

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup orzo
• 2 cups water
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook orzo in boiling salted water for 8 minutes, then drain.
3. 3 In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
4. 4 Add diced tomatoes, oregano, thyme, salt, pepper, and red pepper flakes if using. Simmer for 10 minutes.
5. 5 Combine cooked orzo, tomato mixture, feta (reserving a sprinkle for the top), and parsley in a bowl.
6. 6 Stuff mixture into prepared peppers.
7. 7 Place stuffed peppers in a baking dish. Cover with foil.
8. 8 Bake for 35-40 minutes until peppers are tender.
9. 9 Remove foil, sprinkle with remaining feta, and bake uncovered for 5 more minutes.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Skillet
• Oven

Variations

• Add ground lamb or beef for a non-vegetarian option.
• Substitute quinoa for orzo for a gluten-free alternative.

Substitutions

• Use spinach or kale if parsley is not available.
• Substitute goat cheese for feta for a tangy alternative.

Pairings

• A crisp white wine like Assyrtiko or a light beer.
• Tzatziki sauce on the side.

Nutrition

Tips

• For extra flavor, soak the peppers in salted water for 30 minutes before stuffing.
• Use a mix of bell pepper colors for a more visually appealing dish.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of Greek salad and warm pita bread.
• A squeeze of lemon adds a fresh twist.

FAQ