Orzo Stuffed Peppers

Dinner 🍽️Lunch 🥪 Greek 🇬🇷

Orzo Stuffed Peppers swap rice for tender orzo, tucked into sweet bell peppers with a savory beef, spinach, and tomato filling. Greek seasoning, mint, and a splash of lemon brighten each bite, while feta and toasted pine nuts add tang and crunch. Great for a hearty weeknight dinner or a crowd-pleasing weekend bake.

Prep20 min
Cook1 hr 5 min
Serves6
DifficultyMedium

1

Preheat the oven to 475 degrees F (245 degrees C) and lightly grease a casserole dish.
2

Bring a large pot of lightly salted water to a boil; add orzo and cook for exactly 6 minutes.
3

Place spinach in a strainer and pour the orzo into the strainer over the spinach.
4

Transfer the orzo and spinach to a mixing bowl, stir in Greek seasoning, and set aside.
5

Meanwhile, add oil to a heavy skillet and heat over medium-high until shimmering.
6

Add onion, garlic, and ground beef; cook and stir the ground beef until browned and crumbly, 5 to 7 minutes.
7

Stir in 1/2 cup tomato sauce.
8

Add the beef mixture to the orzo mixture; add lemon juice and mint, and stir to combine.
9

Taste and adjust the lemon juice and mint to taste.
10

Cut the bell peppers in half lengthwise; carefully remove the stem, seeds, and ribs.
11

Stuff the peppers with the beef orzo mixture.
12

Spread the remaining 1/2 cup tomato sauce in the bottom of the prepared casserole dish.
13

Place each stuffed pepper into the dish and cover with foil.
14

Bake in the preheated oven until the peppers are tender, about 40 minutes, then remove the foil.
15

Sprinkle pine nuts and feta cheese over the peppers.
16

Bake until the pine nuts are lightly toasted, about 10 minutes more.
17

Serve immediately.

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