Okay, full disclosure: I wasn’t always a huge fan of stuffed peppers. But then I tried this Greek orzo version, and it was a total game changer. Imagine tender bell peppers, bursting with a bright medley of flavors—citrusy lemon, briny olives, fresh herbs, and that chewy little orzo pasta soaking it all up. It’s like a Greek island vacation, but right in your kitchen! Plus, this recipe is so simple and satisfying, you’ll find yourself craving it on a lazy weeknight or making it to impress friends who swear it’s restaurant-quality. Trust me, once you get the hang of mixing that perfect filling, you’ll be hooked too!
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
4 large bell peppers (red, yellow, or orange)
1 cup orzo pasta
2 tablespoons olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
1 cup cherry tomatoes, quartered
1/2 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
1 lemon (zested and juiced)
Salt and freshly ground black pepper, to taste
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
How I Make It
Step 1:
First things first, preheat your oven to 375°F. While it’s warming up, bring a pot of salted water to a boil and cook the orzo until just al dente—about 7-8 minutes. Drain it and set aside to cool just a bit.
Step 2:
Meanwhile, prep your bell peppers by slicing off the tops and scooping out the seeds and membranes. Don’t toss those tops—they make cute little lids if you want to get fancy! Place the peppers upright in a baking dish. If they don’t stand well, slice a tiny bit off the bottoms to level them.
Step 3:
Heat the olive oil in a skillet over medium heat. Add the chopped red onion and sauté until soft, about 4 minutes. Toss in the minced garlic, oregano, and red pepper flakes (if using), cooking for another 1-2 minutes until fragrant.
Step 4:
Turn off the heat and mix the orzo into the skillet along with the quartered cherry tomatoes, sliced olives, lemon zest and juice, chopped parsley and dill, and half the crumbled feta. Season the filling generously with salt and pepper—you want this flavor-packed filling to sing!
Step 5:
Stuff each bell pepper with the orzo mixture, packing it in gently but firmly. Sprinkle the tops with the remaining feta cheese for that beautiful golden crust.
Step 6:
Bake uncovered for about 30-35 minutes, until the peppers are tender but still hold their shape, and the top is lightly browned. If you like a softer pepper, you can cover with foil for the first 20 minutes then uncover to finish browning.
Variations & Tips
Swap orzo for couscous or quinoa for a different texture and nutritional profile.
Add cooked ground lamb or chicken for a heartier version.
Use green bell peppers if you prefer a slightly bitter contrast to the filling’s brightness.
Mix in sun-dried tomatoes for an extra punch of umami.
For vegan option, skip the feta and add toasted pine nuts or a dollop of hummus on top after baking.
If your peppers aren’t standing upright, nestle them tightly in the baking dish or use crumpled foil pieces underneath as little stands.
How I Like to Serve It
I absolutely love serving these stuffed peppers alongside a crisp Greek salad and a drizzle of tzatziki for a fresh, creamy complement. They’re perfect for a cozy dinner with friends or a light summer meal on the patio. Leftovers also make fantastic lunches—you can eat them cold or reheat gently in the oven.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat covered in the oven at 350°F to keep peppers from drying out.
Closing: This Greek orzo stuffed peppers recipe is a colorful, flavorful, and downright satisfying dish that never fails to brighten my table and mood every time I make it.
