Greek-style Orzo Stuffed Peppers
Quick, simple and delicious, these slow-roasted peppers are stuffed with orzo, sundried tomato, lemon and fresh basil.
Substitutes:
- No oregano? Use thyme or rosemary instead.
- No pine nuts? Try with sunflower seeds instead.
- No basil? Use parsley instead.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
2 Peppers
Olive oil
1 tbsp Oregano
Salt & pepper
100 g Orzo
50 g Sundried tomatoes
½ Lemon
1 tbsp Balsamic vinegar
10 Basil leaves (roughly chopped )
2 tbsp Pine nuts
Recipe:
- Preheat the oven to 190C/170c fan/5 gas mark. Cut the peppers in half lengthwise. Remove the seeds.
- Place the peppers into a baking dish. Toss with olive oil, oregano and a pinch of both salt and pepper. Transfer to the oven and roast for 20-25 minutes, or until the peppers are tender and lightly charred.
- In the meantime prepare the filling. Cook the orzo for 10 minutes, following the packaging instructions. Drain well and place into a mixing bowl with the sundried tomatoes, lemon zest, lemon juice, balsamic vinegar, 1 tablespoon of olive oil, pine nuts and basil leaves. Mix well and season to taste with salt and pepper.
- Stuff the warm orzo inside the peppers. If the orzo is too cold, place back in the oven for 5-10 minutes and enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.
