This Orzo stuffed peppers recipe is one of my favorites for using up the peppers in my garden harvest. Try this healthy twist on stuffed peppers!
Fall is officially here. We had frost the other night and my garden is toast. Everything is now dead and that means I’ve been canning like a mad woman and I’m making recipes that incorporate all of the fresh veggies I rescued from the garden. This Orzo Stuffed Peppers recipe incorporates several of the vegetables I grew in my garden so it was perfect for using them up before they go bad. As an added bonus, this is an easy weeknight recipe that’s perfect for school nights when you don’t have much time for food prep but want a tasty meal.
Look at all this gorgeous produce that came out of my garden! It’s such a rewarding hobby! I love eating fresh, organic food that I grew myself.
These were delicious and I was so pleased with the orzo! I will definitely be incorporating orzo into our recipes more often. It can be a great substitute for rice and the kids thought it was a great “mini” pasta! These stuffed peppers would make a great meatless dish, side dish or add some shredded chicken or turkey to them and make them a hearty meal.
Orzo Stuffed Red Peppers Recipe
- 8 oz. Orzo Ditalini, or other small pasta shape, uncooked
- 2 tsp. vegetable oil
- 2 cloves garlic minced
- 1 medium onion finely diced
- 1 celery stalk finely diced
- 1 tsp. fresh thyme or 1/2 tsp. dried thyme
- 1 tbsp. chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 2 cups low-sodium chicken broth divided*
- 4 oz. provolone cheese grated and divided
- 6 medium red bell peppers
- 3 tsp. dry bread crumbs
- *For a vegetarian recipe try vegetable stock or a vegetarian bouillon cubes.
- Prepare pasta according to package directions; drain and set aside.
- Put the vegetable oil in a medium saucepan and warm over medium heat. Add garlic, onion and celery. Cover pan and let vegetables cook until very soft. Remove from heat.
- Stir in pasta, thyme, parsley, Parmesan cheese, salt, 1/2 cup of the chicken broth and half the provolone.
- Preheat oven to 350 degrees F. Cut the tops off the peppers and remove the seeds. Cut a small piece off the bottom of each pepper so they will stand up.
- Spoon the pasta mixture into each of the peppers and then set the peppers in a baking dish. Sprinkle 1/2 teaspoon bread crumbs on top of each pepper.
- Sprinkle remaining provolone over top of each pepper. Pour the remaining 1 1/2 cups chicken broth around the peppers.
- Bake for 45 minutes, until peppers are brown on top and very tender. Remove peppers from baking dish with a spatula. Serve immediately.