Orzo Stuffed Peppers Recipe

Name: Orzo Stuffed Peppers
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6
Ingredients: 1/2 cup orzo; 2 ounces fresh spinach; 1 teaspoon Greek seasoning; 2 teaspoons vegetable oil; 1 small onion, minced; 2 cloves garlic, minced; 8 ounces ground beef; 1 cup tomato sauce, divided; 1 Tablespoons lemon juice, or to taste; 1/2 teaspoon minced fresh mint, or to taste; 3 bell peppers; 1/3 cup crumbled feta cheese, or as needed; 2 tablespoons pine nuts, or as needed

Cook Time: 65 minutes

This flavorful dish combines orzo, fresh spinach, seasoned ground beef, and vibrant bell peppers, all baked to perfection with a touch of feta and pine nuts.

Ingredients

1/2 cup orzo
2 ounces fresh spinach
1 teaspoon Greek seasoning
2 teaspoons vegetable oil
1 small onion, minced
2 cloves garlic, minced
8 ounces ground beef
1 cup tomato sauce, divided
1 tablespoon lemon juice (or to taste)
1/2 teaspoon minced fresh mint (or to taste)
3 bell peppers
1/3 cup crumbled feta cheese (or as needed)
2 tablespoons pine nuts (or as needed)

Directions

Preheat the oven to 475F (245C). Lightly grease a casserole dish and set it aside.
In a large pot, bring lightly salted water to a boil. Add orzo and cook for exactly 6 minutes.
Place spinach in a strainer. Pour the orzo into the strainer over the spinach. The hot water will wilt the spinach. Transfer the orzo and spinach into a mixing bowl, then stir in the Greek seasoning. Set the mixture aside.
While the orzo is cooking, heat vegetable oil in a heavy skillet over medium-high heat until it shimmers. Add the minced onion, garlic, and ground beef. Cook and stir for about 5-7 minutes until the beef is browned and crumbly.
Stir in 1/2 cup of tomato sauce, then add the beef mixture to the orzo-spinach mixture. Add the lemon juice and minced fresh mint, stirring to combine. Taste and adjust lemon juice and mint as desired.
Cut the bell peppers in half lengthwise, removing the stems, seeds, and ribs. Stuff each pepper half with the orzo and beef mixture.
Spread the remaining 1/2 cup of tomato sauce in the bottom of the prepared casserole dish. Place each stuffed pepper into the dish and cover with aluminum foil.
Bake in the preheated oven for about 40 minutes, or until the peppers are tender.
After 40 minutes, remove the foil and sprinkle the pine nuts and crumbled feta cheese over the peppers. Return to the oven and bake for an additional 10 minutes, or until the pine nuts are lightly toasted.
Serve immediately and enjoy!

Nutrition Facts (per serving)

Calories: 210
Total Fat: 12g (16% DV)
Saturated Fat: 4g (20% DV)
Cholesterol: 41mg (14% DV)
Sodium: 567mg (25% DV)
Total Carbohydrate: 12g (4% DV)
Dietary Fiber: 2g (7% DV)
Total Sugars: 3g
Protein: 14g (28% DV)
Vitamin C: 34mg (38% DV)
Calcium: 82mg (6% DV)
Iron: 2mg (14% DV)
Potassium: 431mg (9% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is based on available data and may vary.

The Story Behind Orzo Stuffed Peppers

Orzo stuffed peppers are a modern twist on a classic Mediterranean comfort food. While stuffed vegetables have been enjoyed across Europe and the Middle East for centuries, the substitution of orzo pasta for rice reflects a Greek innovation that emphasizes lighter, more delicate textures. This dish combines the rich tradition of using fresh vegetables and herbs with a creative approach to grains, highlighting the Greek love for combining simple ingredients into harmonious, flavorful meals.

Regional Variations

In Greece, this recipe is most commonly associated with the Aegean islands and mainland regions like Thessaly, where fresh bell peppers, local cheeses, and garden herbs are abundant. While some regions prefer rice or bulgur in their stuffed peppers, Greek versions often incorporate orzo, feta, and fresh mint for a distinctively aromatic profile. Southern Greece might feature a stronger emphasis on olive oil and pine nuts, while northern regions may include more savory herbs such as oregano and dill.

Differences from Similar Dishes

Unlike traditional stuffed bell peppers, which frequently use rice, quinoa, or couscous, the use of orzo gives this dish a tender, pasta-like texture that absorbs flavors from the tomato sauce and seasonings differently. The combination of ground beef with orzo, fresh spinach, lemon juice, and Greek herbs sets it apart from Middle Eastern versions, which often include lamb, pine nuts, and warm spices like cinnamon or allspice. The result is a lighter, brighter flavor profile, highlighting freshness over heavy seasoning.

Typical Serving Occasions

Orzo stuffed peppers are versatile and appear in both casual and formal dining settings. They are commonly served as a main course during family dinners, festive gatherings, or Sunday meals. In Greek tavernas, they are often accompanied by a crisp salad and crusty bread. Their colorful presentation also makes them popular for holiday tables and special events, appealing to both locals and visitors seeking authentic Mediterranean flavors.

Interesting Facts

Did you know that orzo is actually a type of pasta shaped like rice grains? This unique characteristic allows it to mimic the comforting texture of rice while absorbing the flavors of sauces and seasonings more fully. The addition of mint in Greek stuffed peppers is not just for aromait balances the richness of the meat and cheese, creating a refreshing, bright taste. Pine nuts, often toasted before serving, add a subtle crunch and nutty undertone that complements the creamy feta. This dish also illustrates the Greek principle of metrio, or moderation, blending flavors and textures without overpowering the natural taste of each ingredient.

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FAQ about Orzo Stuffed Peppers Recipe

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. Make sure to wrap them tightly in plastic wrap or aluminum foil before freezing.

Yes, you can substitute orzo with other small pasta like couscous, ditalini, or even rice if desired. Keep in mind that cooking times may vary slightly depending on the pasta you choose.

Yes, you can prepare the stuffed peppers up to a day in advance. After stuffing the peppers, cover and refrigerate them. When ready to bake, just heat them in the oven, adding an extra 10-15 minutes of baking time if they are cold from the fridge.

You can substitute ground beef with other proteins such as ground turkey, chicken, or even plant-based options like lentils or tofu for a vegetarian alternative.

Absolutely! You can add diced zucchini, mushrooms, or even eggplant to the stuffing for extra flavor and nutrition. Just make sure the vegetables are finely chopped so they blend well with the orzo and meat mixture.

If you want to add some heat, try incorporating red pepper flakes, cayenne pepper, or even a dash of hot sauce into the orzo mixture or tomato sauce. Adjust the amount to your preferred spice level.

To reheat stuffed peppers, simply place them in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. If you're in a hurry, you can reheat them in the microwave for about 3-5 minutes, depending on your microwave's power.

While baking helps to soften the peppers and meld the flavors, you can also cook the stuffed peppers on the stovetop. Simply add a bit of water or broth to a large skillet, cover, and simmer the peppers for about 25-30 minutes until tender.

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