The vegetarian stuffed peppers have a Mediterranean flair! They are easy to prepare and are always filling and delicious! This recipe makes enough for everyone to have seconds!
When it comes to stuffed peppers, I have to be upfront, half of my family does not like them. However, 100% of my family LOVES pasta, so I figured I could probably convince the ney-sayers to eat stuffed peppers if they were filled with our favorite pasta!
The pasta stuffing has a little Mediterranean flavor that isn’t overpowering. The pasta and veggies add enough bulk to the filling so that you will never miss the meat!
What Do I Need To Make These Stuffed Peppers?
Bell Peppers
Orzo pasta
Sun-dried tomatoes
Fresh spinach
Garbanzo beans
Garlic
Olive oil
Dried oregano
Dried basil
Salt
Feta cheese
Parmesan cheese
How Do I Make Vegetarian Stuffed Peppers?
STEP ONE – Prepare orzo according to package directions.
STEP TWO – Cut tops off each pepper, remove membranes and seeds. Discard tops. Place peppers cut side down in a microwave-safe plate. Cover with plastic wrap and microwave for 2 minutes. Let peppers coo.
STEP THREE – Drain the garbanzo beans and add them to pasta along with the sun-dried tomatoes. Drizzle the pasta with olive oil and season with herbs and salt to taste. Stir in the spinach and the feta cheese.
STEP FOUR – Spoon a generous amount of pasta into each pepper cavity. Crumble feta cheese over each pepper along with Parmesan cheese.
STEP FIVE– Cover the peppers and bake in a 450-degree oven for 15 minutes, remove foil and bake an additional 5 minutes.
Can You Freeze These Vegetarian Stuffed Peppers?
Yes, you can freeze stuffed peppers. Cool the peppers completely. Cover the peppers thoroughly with plastic wrap and the foil. Peppers can be frozen for up to two months. You can also freeze individual peppers.
Otherwise, store leftover peppers in the fridge for up to 2 days. Reheat leftover stuffed peppers in the microwave or in a preheated oven for 15-20 minutes.
Stuffed peppers can also be made ahead. Prepare the recipe as directed up to step five. Instead, cover the peppers or place them in an airtight container and refrigerate until ready to bake. The peppers are good for up to 1 day beyond that the pasta may dry out.
Vegetarian Stuffed Pepper Recipe Tips
- I love using the colored bell peppers, but green peppers are perfectly fine.
- Feel free to use rice, quinoa, bulgur, couscous, farro, freekeh, or barley instead of the orzo pasta. I love orzo because it is a meaty little pasta, but you will get more fiber by using quinoa.
- You can add almost anything you like to the pasta! Try marinated artichoke hearts, black olives, red onions, or any other veggie you like!
- These peppers are sauceless. Drizzle the peppers with olive oil after they come out of the oven if you’d like.
- Add shredded chicken for your meat-loving friends!
- This recipe yields 10 peppers. You can halve that number and keep the remaining pasta for lunch the next day.
If you are trying to add a few more meatless meals to your weekly dinner menu, try these stuffed peppers. They are easy, customizable, and very filling!
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Vegetarian Stuffed Peppers
The vegetarian stuffed peppers have a Mediterranean flair! They are easy to prepare and are always filling and delicious! This recipe makes enough for everyone to have seconds!
Ingredients
- 10 peppers
- 1 lb orzo
- ⅓ cup chopped sun-dried tomatoes
- 3-4 cup fresh spinach
- 1 15 oz can garbanzo beans rinsed and drained
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon salt
- 4 oz crumbled feta cheese
- 4 oz grated Parmesan cheese
Instructions
- Prepare orzo according to package directions.
- Cut tops off each pepper, remove membranes and seeds. Discard tops. Place peppers cut side down in a microwave-safe plate. Cover with plastic wrap and microwave for 2 minutes. Let peppers coo.
- Drain the garbanzo beans and add them to pasta along with the sun-dried tomatoes. Drizzle the pasta with olive oil and season with herbs and salt to taste. Stir in the spinach and the feta cheese.
- Spoon a generous amount of pasta into each pepper cavity. Crumble feta cheese over each pepper along with Parmesan cheese.
- Cover the peppers and bake in a 450-degree oven for 15 minutes, remove foil and bake an additional 5 minutes.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 297Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 20mgSodium 660mgCarbohydrates 42gFiber 6gSugar 7gProtein 14g
Prats_pk says
Tempting bell peppers are all-time favorite!! And this innovative dish is delicious.
Carole from Carole's Chatter says
Lovely vegetable dish. Hope you’ll bring it over to Food on Friday. Cheers from Carole