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Orzo Stuffed Peppers

Cook Time1 hr


  • 1 tablespoon olive oil
  • 1/2 onion chopped
  • 3 cloves garlic minced
  • 2 cups fresh spinach leaves roughly chopped
  • 1 28 ounce can can diced tomatoes
  • 4 cups vegetable broth
  • 1 1/2 cups orzo
  • 1/2 cup shredded mozzarella cheese plus more for sprinkling on top
  • 1/3 cup freshly grated Pecorino Romano cheese plus more for sprinkling on top
  • Salt and pepper to taste
  • 1/4 cup fresh basil leaves finely chopped
  • 6 sweet bell peppers red, yellow, or orange


  • 1. Preheat the oven to 400° F.
  • 2. In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for two more minutes. Stir in the spinach. Cook until spinach is wilted. Remove from heat.
  • 3. Pour the tomatoes into a large bowl and stir in the spinach mixture. Set aside.
  • 4. Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Add the orzo and cook for five minutes. The orzo should be only partially cooked because it will finish cooking in the oven. Strain the orzo pasta, making sure you save the vegetable broth.
  • 5. Stir the orzo into the tomato spinach mixture. Stir in the cheese and season with salt and pepper. Stir in the basil.
  • 6. Pour the vegetable broth into a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base so the peppers will stand up in the baking dish.
  • 7. Place the peppers in the baking dish and spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 40- 45 minutes. Remove the foil, sprinkle the top of each pepper with additional cheese and continue baking until the cheese is golden, about 15 minutes.
  • 8. Remove from the oven and let peppers sit for five minutes. Serve warm.