Orzo Stuffed Peppers (Recipe)

March 22, 2026

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Orzo Stuffed Peppers (Recipe)

Ingredients

1 cup quinoa dry

2 cups broth vegetable or chicken

5 large bell peppers halved, seeds removed

1 tablespoon + 1 teaspoon olive oil divided

3 garlic cloves minced

1 small red onion finely diced
3 handfuls spinach finely chopped

1 cup canned chickpeas drained + rinsed

1 lemon zest and juice

½ cup pitted oil-cured black olives roughly chopped

4 oz. / 110 grams feta cheese crumbled

Sea salt to taste
Freshly ground pepper

Extra Virgin Olive oil to serve

Instructions

Preheat oven to 375F / 190C degrees.

In a large saucepan, bring quinoa, broth and a pinch of sea salt to a boil. Reduce heat to simmer, then cover and cook for about 15 minutes or until quinoa is fluffy and water is absorbed.

In the meantime, prepare bell peppers on a baking sheet or dish. Drizzle olive oil (about 1 teaspoon) over peppers to coat both sides.

In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add garlic and onion, stirring often, cooking for about 2-3 minutes or until mixture begins to soften. Then, add spinach, chickpeas, lemon juice + zest and cooked quinoa. Turn off heat, and stir in black olives and feta. Season to taste

Divide quinoa mixture evenly among bell pepper halves. Cover with foil and bake for 30 minutes, then remove foil and continue cooking another 15 minutes or until bell peppers are tender and quinoa is browned. Set aside to cool. Drizzle olive oil overtop before serving. Serve immediately.

Enjoy!!!

Servings : 1
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 327kcal

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