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Italian Orzo Stuffed Peppers

Italian Orzo Stuffed Peppers

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DeLallo Foods

With its rice shape and fresh-bread, pasta flavor, orzo is one tiny cut with endless possibilities. Orzo began as a simple soup cut, but has extended its uses to nearly any application where rice is present. Try orzo alongside your next stir-fry, saute or roasted vegetable medley.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F. Coat a deep casserole dish with 1 teaspoon of olive oil.
  2. In a large pot, boil salted water for orzo; cook until al dente, following package instruction. Drain, reserving 1/2 cup of pasta water.
  3. In the meantime, cook onion and garlic in a large saucepan with a tablespoon of olive oil and a teaspoon of salt over medium heat, stirring occasionally. Heat until soft and golden, about 6 minutes. Remove half of onion, garlic and oil mixture; set aside. Add ground meat to the saucepan. Saute until cooked through, about 5 minutes.
  4. Remove saucepan from heat and combine meat with orzo, reserved pasta water, chopped parsley (saving 1 tablespoon for garnishing) and oregano. Salt and pepper to taste.
  5. Line bottom of casserole dish with tomatoes and top with the remaining half of the onion, garlic and oil saute. Arrange vegetable halves, cut side up, in the tomato sauce. Divide orzo-meat filling between vegetables, and cover dish with foil. Bake until vegetables are tender, about 30 to 35 minutes.
  6. Spoon some of the pan juices and tomatoes on top of each vegetable before serving. Garnish with parsley.
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Reviews

laurenw
14
10/26/2011

This was an excellent recipe! I have had stuffed peppers before and have always been disappointed. Two things I changed/added: 1. I only used 1/2 pound of orzo. You definitely do not need a whole box. and 2. I added 1/4 cup of grated parmesan cheese to the meat mixture and then I sprinkled some more on top of the peppers. It added a little zing. My husband loved this, and so did my picky one-year old twins!!

FUN4REGINA
5
1/9/2012

I used ground sirloin, and I sprayed the pan with cooking spray to cut the olive oil down. I left the salt out b/c I thought the 28 oz can of tomatoes I used would be salty enough, this was a mistake, it was a little too bland since the tomatoes aren't in the peppers. Next time I will not use more salt, but I will add a can of tomatoes into the orzo mixture and stuff into 6 peppers (I had leftover stuffing with 4 large peppers, so adding the can of tomatoes should be the right amount for 6 next time.)

Tara Robertson Fontz
3
4/3/2012

Delicious