Description
Try our delicious recipe for Roasted Red Bell Peppers Stuffed naturally with savory ingredients. Discover a healthy and flavorful meal option today!
Ingredients
Scale
- 3 red bell peppers, halved
- 3 cloves garlic, minced or grated
- 1 tablespoon extra virgin olive oil
- 3 sprigs fresh oregano
- Kosher salt and pepper, to taste
- 1 cup dry orzo
- 2 tablespoons balsamic vinegar
- 1/2 cup pitted Kalamata olives
- 2 pepperoncini, chopped
- 2 tablespoons toasted pine nuts, chopped
- 1/2 cup crumbled feta cheese
- For the Lemony Basil Tomatoes:
- 1 cup fresh basil, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- Crushed red pepper flakes, to taste
- Zest from 1 lemon
- Kosher salt, to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: In a 9×13 inch baking dish, toss the bell peppers with 1 tablespoon of olive oil, minced garlic, and a pinch each of salt and pepper. Add the oregano sprigs. Transfer to the oven and roast for 20-25 minutes or until the peppers begin to char.
- Step 3: Meanwhile, bring a large pot of salted water to a boil. Cook the orzo or quinoa according to package directions until al dente. Drain and toss with the balsamic vinegar, Kalamata olives, chopped pepperoncini, toasted pine nuts, and crumbled feta cheese.
- Step 4: Make the lemon basil tomatoes by combining the chopped basil, halved cherry tomatoes, 1/4 cup of olive oil, crushed red pepper flakes, lemon zest, and a pinch of kosher salt in a small bowl.
- Step 5: Stuff the warm orzo mixture inside the roasted bell peppers. Drizzle with the lemon basil tomato sauce. Enjoy!
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg