Cheesy Orzo Stuffed Red Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the grilled peppers
  • 3 red bell peppers, halved
  • 3 cloves garlic, minced or grated
  • 1 tbsp extra virgin olive oil
  • 3 sprigs fresh oregano
  • Salt and pepper
For the orzo
  • ¾ cup dry orzo
  • 4 pieces sundried tomatoes, chopped
  • 2 tablespoons lemon juice
  • 1 tsp lemon zest
  • 1 garlic, grated
  • ½ cup shredded mozzarella
  • ¼ cup parmesan
  • Black pepper and salt to taste
For topping
  • 1 cup shredded mozzarella
  • 2 tablespoons toasted pine nuts
  • Fresh basil
Basil oil
  • ½ cup packed fresh basil leaves, stemmed and washed
  • ¼ cup extra virgin olive oil
  • 1 tablespoon water
  • 2 cloves garlic
  • ½ tsp salt
  • ¼ tsp crushed red pepper flakes
  1. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have a smooth sauce.
  2. Set aside
  3. Preheat the oven to 400 degrees F.
  4. In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a fat pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20 minutes.
  5. Bring a pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the lemon juice, zest, sundried tomatoes, garlic, parmesan and mozzarella.
  6. Season with salt and pepper.
  7. Stuff the warm orzo inside the peppers.
  8. Top with mozzarella and place it under the broiler/grill till cheese melts.
  9. Drizzle with basil oil and top with pine nuts and basil.
Recipe by Maya Kitchenette at