Greek-style Orzo Stuffed Peppers

These greek-style orzo stuffed peppers are quick, simple, vegetarian and delicious. Slow roasted peppers stuffed with orzo, sundried tomato, lemon and fresh basil. Dinner perfection and leftovers can be eaten both cold or reheated. 


  • No oregano? Use thyme or rosemary instead. 
  • No pine nuts? Try with sunflower seeds instead. 
  • No basil? Use parsley instead. 

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: 2


2 Peppers

Olive oil

1 tbsp Oregano

Salt & pepper

100 g Orzo

50 g Sundried tomatoes

½ Lemon

1 tbsp Balsamic vinegar

10 Basil leaves (roughly chopped )

2 tbsp Pine nuts


  1. Preheat the oven to 190C/170c fan/5 gas mark. Cut the peppers in half lengthwise. Remove the seeds.
  2. Place the peppers into a baking dish. Toss with olive oil, oregano and a pinch of both salt and pepper. Transfer to the oven and roast for 20-25 minutes, or until the peppers are tender and lightly charred.
  3. In the meantime prepare the filling. Cook the orzo for 10 minutes, following the packaging instructions. Drain well and place into a mixing bowl with the sundried tomatoes, lemon zest, lemon juice, balsamic vinegar, 1 tablespoon of olive oil, pine nuts and basil leaves. Mix well and season to taste with salt and pepper. 
  4. Stuff the warm orzo inside the peppers. If the orzo is too cold, place back in the oven for 5-10 minutes and enjoy! 
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.