---
comments: true
tags:
  - mediterranean
---
# :bell_pepper: Greek Orzo Stuffed Red Peppers

![Greek Orzo Stuffed Red Peppers](../assets/images/greek-orzo-stuffed-red-peppers.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 25 minutes |

## :salt: Ingredients

- :bell_pepper: 3 red bell peppers
- :salt: some salt
- :salt: some pepper
- :olive: 5 Tbsp olive oil
- :garlic: 3 cloves garlic
- :herb: 3 sprigs oregano
- :spaghetti: 1 cup dry orzo
- :sake: 2 Tbsp balsamic vinegar
- :olive: 0.5 cup Kalamata olives
- :hot_pepper: 2 pepperoncini
- :chestnut: 2 Tbsp pine nuts
- :cheese_wedge: 0.5 cup feta
- :herb: 1 cup basil
- :tomato: 1 cup cherry tomatoes
- :olive: 0.25 cup olive oil
- :hot_pepper: 1 pinch crushed red pepper flakes
- :lemon: 1 lemon zest
- :salt: some salt

## :cooking: Cookware

- 1 9x13 dish

## :pencil: Instructions

### Step 1

Preheat oven to 400°F. In a 9x13 dish, toss halved red bell peppers with salt, pepper, olive oil, and garlic. Add
oregano. Roast 20 to 25 minutes.

### Step 2

Meanwhile, cook dry orzo according to package directions. Drain and toss with balsamic vinegar, Kalamata olives,
pepperoncini, pine nuts, and feta.

### Step 3

Prepare lemon basil tomatoes by combining all ingredients: basil, halved cherry tomatoes, 1/4 cup olive oil, crushed red
pepper flakes, lemon zest, and salt.

### Step 4

Stuff inside peppers and drizzle with lemon basil tomato sauce.