Greek Orzo Stuffed Red Peppers With Lemony Basil Tomatoes
These Greek Orzo Stuffed Red Peppers are quick, simple, vegetarian, healthy, and SO GOOD. Slow roasted red peppers stuffed with greek orzo, feta cheese, and topped with fresh lemony basil tomatoes. Summer dinner perfection! Lunch Ideas | Lunch Side Dish | Lunch | Lunch Recipes | Lunch Dessert | Lunch Appetizer
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 3 red bell peppers, halved 3 cloves garlic, minced or grated 1 tablespoon extra virgin olive oil 3 sprigs fresh oregano kosher salt and pepper Check below.
Instructions:
First step, Preheat the oven to 400 degrees F.
And then, In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char.
Next, Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini, pine nuts, and feta.
