Roasted Red Bell Peppers Stuffed with Orzo & Lemony Basil

 

Roasted Red Bell Peppers Stuffed with Orzo & Lemony Basil

Bright, fragrant, and beautifully simple, these Roasted Red Bell Peppers Stuffed with Orzo & Lemony Basil are a celebration of Mediterranean flavors wrapped in a colorful, oven-roasted package. Perfect for a light lunch, an elegant side, or even a vegetarian main, this dish balances citrusy freshness with the comforting texture of tender orzo.

A Mediterranean-Inspired Favorite

There’s something timeless about roasted peppers — their natural sweetness intensifies in the oven, their skins char just enough for a smoky aroma, and their texture turns silky. When filled with a lemony orzo salad, each bite delivers the best of both worlds: warm, savory comfort and bright, fresh zest.

Ingredients

For the roasted peppers:

• 4 large red bell peppers

• 1 tbsp olive oil

• Salt and freshly ground black pepper, to taste

For the orzo filling:

• 1 cup orzo pasta

• 2 tbsp extra-virgin olive oil

• Zest and juice of 1 large lemon

• 1 clove garlic, finely minced

• 1/3 cup chopped fresh basil (plus extra for garnish)

• 1/4 cup crumbled feta cheese (optional)

• 1/4 cup chopped cherry tomatoes or sun-dried tomatoes

• Salt and black pepper, to taste

Directions

1. Roast the Peppers:
   Preheat your oven to 400°F (200°C). Slice the tops off the bell peppers and remove seeds and membranes. Brush lightly with olive oil, season with salt and pepper, and roast for 20–25 minutes, until softened and slightly charred around the edges.

2. Cook the Orzo:
   In a saucepan, bring salted water to a boil and cook orzo until al dente, about 8–10 minutes. Drain well and transfer to a large bowl.

3. Prepare the Filling:
   While the orzo is still warm, toss it with olive oil, lemon juice and zest, garlic, chopped basil, tomatoes, and feta (if using). Season generously with salt and black pepper. Adjust lemon or basil to taste — the flavor should be bright and aromatic.

4. Stuff and Bake:
   Spoon the orzo mixture into each roasted pepper until full. Return to the oven for another 10 minutes, just to let the flavors meld together.

5. Serve:
   Garnish with extra basil and a drizzle of olive oil. Serve warm or at room temperature.

Why You’ll Love It

This recipe is simple yet sophisticated, easy to prepare yet elegant enough for entertaining. The combination of roasted peppers and lemon-basil orzo creates a dish that’s:

• Naturally vegetarian (and easily vegan if you skip the feta)

• Make-ahead friendly, since the peppers and orzo can be prepared in advance

• Customizable, with endless filling variations — try adding chickpeas, pine nuts, or olives for extra texture

A Dish That Feels Like Summer—Any Time of Year

Whether served alongside grilled fish or enjoyed on its own with a glass of chilled white wine, these stuffed peppers bring sunshine to your table no matter the season. Fresh, tangy, and colorful, they’re proof that simple ingredients — when treated with care — can create something extraordinary.