Orzo Stuffed Peppers with Lemon Herb Vinaigrette
These are great for a vegetarian dinner, and making these are so easy, healthy and versatile. You can put really any kind of filling inside that you would like! The lemon really adds a nice freshness, and brightens them right up!! Plus, you can’t beat that awesome color. Hope you enjoy 🙂
Ingredients
- 2 ½ Large Red bell peppers
- 1 ½ cups Crimini mushrooms, sliced
- 3 scallions
- 2 tbsp. garlic minced
- Pinch red pepper flakes
- 1 cup orzo (rice-shaped pasta)
- ½ cup diced feta cheese
- 1 tbsp. fresh basil minced
- 1 tbsp. fresh parsley
- 3 tbsp. fresh squeezed lemon juice
- 1 tbsp. lemon zest
- ¼ cup extra virgin olive oil
- Salt and pepper
Directions
Preheat the oven to 400°.
Take the ½ bell pepper and dice it up. Sauté it on medium high heat with the mushrooms, scallions, garlic and red pepper flakes in a little olive oil. Cook until the veggies are soft and cooked through. Meanwhile, bring some water to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. Drain the water and mix together with the veggies. Dice the feta into large pieces and mix into the orzo and veggies.
For the vinaigrette, in a small bowl, chop up the basil and parsley, add the lemon zest and juice. Then, gradually whisk in the olive oil until combined. Add salt and pepper to taste.
Mix ½ of the vinaigrette into the orzo mixture. Slice the tops of the other two peppers and remove the seeds and ribs. Cut a very thin slice from the bottom base to help peppers stand up. Spoon the orzo mixture into the peppers. Place into the baking dish and fill the pan up with a ½ inch of warm water on the bottom; to help steam the peppers. Cover the dish with foil and bake for 45 minutes. Remove the tin foil; sprinkle each with a little more feta and bake for another 15 minutes. Remove from the oven and carefully place on the serving plate and drizzle the rest of the herb vinaigrette over the top.
