Mediterranean Orzo Stuffed Peppers
Colorful bell peppers stuffed with herbed orzo, feta, and sun-dried tomatoes. One-pot Mediterranean comfort food at its finest.
AI SCORE
89
/100
⏱️
92 min
Time
👥
4 people
Servings
🔥
380 kcal
Calories
📊
medium
Difficulty
Ingredients
- 4 large bell peppers tops cut and seeds removed
- 200g orzo pasta
- 1 onion diced
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 100g feta cheese crumbled
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1/2 cup fresh parsley chopped
- 1/4 cup pine nuts
- Salt and pepper to taste
Instructions
1
Heat olive oil in large oven-safe pot over medium heat
2
Sauté onion and garlic until softened, about 5 minutes
3
Add orzo and toast for 2 minutes
4
Pour in vegetable broth and oregano, bring to boil
5
Reduce heat and simmer for 10 minutes until orzo is tender and liquid absorbed
6
Stir in sun-dried tomatoes, half the feta, parsley, and pine nuts
7
Season with salt and pepper
8
Stuff bell peppers with orzo mixture and place in same pot
9
Cover and bake at 375°F for 25 minutes until peppers are tender
10
Top with remaining feta before serving
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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