Vegetarian Orzo Stuffed Peppers

Vegetarian Orzo Stuffed Peppers /

Stuffed peppers are one of my go-to summer vegetarian dinners. They’re so easy that when I posted this pic on instagram last week, I got tons of emails asking for the fully measured recipe. Ask and you shall receive, so here it is. But don’t let the measurements fool you – feel free to eyeball your ingredients if you don’t feel like breaking out the measuring cups. This recipe is simple, forgiving and very customizable.

Don’t have orzo? Use couscous. Gluten free? use millet or quinoa. Don’t have mint? Try basil, oregano, or other herbs and spices you like. I put some chopped up kale in mine, but you can try roasted broccoli or zucchini instead. Don’t have red peppers? Well then go find another recipe! (kidding: you can use Anaheims, poblanos, or any mild stuff-able pepper).

You have two options for baking these. The first is to fill your peppers, smother them with cheese and bake until the cheese bubbles on top. The second is a lighter version (pictured); I skip the melty cheese but roast the peppers fully before filling them so that the orzo filling doesn’t dry out in the oven.

4.3 from 3 reviews
Vegetarian Orzo Stuffed Peppers
Serves: serves 2 as a main, 4 as a side
  • ½ cup uncooked orzo
  • 2 large red bell peppers
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 garlic clove, minced
  • ½ cup cooked chickpeas, drained and rinsed
  • 3-4 kale leaves, stems removed, chopped
  • ⅓ cup crumbled feta cheese
  • juice and zest of 1 small lemon
  • big handful of chopped fresh mint
  • pinch of red pepper flakes
  • sea salt and freshly ground black pepper
  • white cheddar or pepper jack cheese, to melt on top (optional)
herbed yogurt sauce (optional):
  • ⅓ cup greek yogurt
  • drizzle of olive oil
  • finely chopped mint, basil or oregano
  • squeeze of lemon
  • sea salt, to taste
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. In a pot of salted boiling water, cook the orzo pasta for about 7-9 minutes, or until al dente.
  3. Meanwhile, roast your bell peppers. Slice them in half and remove the seeds and ribbing. Drizzle each half with olive oil and sprinkle generously with salt and pepper. Place cut side up and roast them for 20 minutes or until they become soft and golden brown around the edges.
  4. Prepare your filling. In a large glass bowl, combine the olive oil, garlic, kale and chickpeas. When your orzo is al dente, drain it and add it (warm) to the bowl and toss. Stir in the feta cheese, lemon juice, lemon zest, mint, red pepper flakes and generous pinches of salt and pepper. Taste and adjust seasonings.
  5. Fill the red pepper halves with the orzo salad and serve.
  6. Optional: add a layer of white cheddar or pepperjack cheese on top of your stuffed peppers and pop them under the broiler (or a hot hot oven), until the cheese is bubbling and browned.
  7. Optional: mix together the yogurt sauce ingredients and serve on the side.
make it gluten free: use millet or quinoa instead of orzo
make it vegan: skip the cheese and add something tangy like olives or sun dried tomatoes.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Kathryn from on said:

    This is pretty much perfect summer eating in my book. Simple but just so delicious.

  2. daniella on said:

    I can’t wait to make! Adding it to menu this week! Also, gluten free orzo is now available in most markets. I stock up on it when I see it.

    • jeanine from on said:

      oh you’re right – I have been seeing gluten free orzo – so exciting how many new GF pastas are out now!

  3. Dimitris from on said:

    These look amazing, I will definitely try them. I usually cook stuffed peppers a bit differently. I don’t precook the orzo (or rice) I mix it with the blended flesh of tomatoes and a bit of vegetable broth and fill the peppers up to 2/3rds and then let it cook in the oven inside the peppers with those liquids.
    I hope that makes sense.

  4. Allyson from on said:

    How clever to roast them first instead of later. My mom used to make stuffed peppers all the time, but I was never a huge fan of them- they were always filled with ground beef and rice, which was never my thing. This might be the recipe to change my mind.

  5. Elena from on said:

    Oh these colours! :-)
    Love this end of summer dish!

  6. These look incredible! I’ve never put chickpeas in stuffed peppers, what a great way to add protein. I’d eat these for dinner anytime!

    • jeanine from on said:

      Ha, I have a way of sneaking chickpeas into so many things – it’s my go-to (quick) protein :)

  7. Looks like the perfect dish to cook with my fresh peppers! Subbing quinoa for orzo sounds great – but of course, I will try this first with orzo :)

  8. Foodie from on said:

    Looks delicious!

    Do you think I could get a similar result by putting all of the ingridients inside the pepper and just steaming it for an hour or so?


  9. Emily from on said:

    Such a great idea, I’m gonna make it for dinner tonight. I am trying to eat less acidic foods lately, but I’m having a hard time. I love cooked food, but most of my recipes include meat or are fried/ baked heavy meals. It’s difficult for me to find a meal to cook, but a lighter one and with no meat if possible. This is a true treasure, thank you Jeanine :)

  10. Meredith on said:

    Made this for my boyfriend and I and added chicken sausage (he isn’t a big vegetarian fan) and used quinoa instead of orzo. It was amazing and we both loved it and we can’t wait to make it again. I never rate or comment on recipes so this is really a testament to how good it is.

    • jeanine from on said:

      Ha, thanks for commenting!! So glad you liked it and could adapt easily to your preferences :)

  11. Pingback: Love from Berlin - a conscious lifestyle blog focusing on photography, travel, fashion, imagery, interior and meaningful life choices

  12. Daniel Derek from on said:

    Actually I cooked it and whole family liked it! :_ Thanks 😀

  13. Pingback: Coups de coeur Web : Septembre 2015 - Blond Story

  14. Pingback: Caprese Quinoa Stuffed Peppers | Bourbon and Honey

  15. Pingback: Orzo Stuffed Peppers with Feta and Olives | Hippocratic Cupcake

  16. Pingback: Food to Share: Meal Train Recipes & Ideas — BonBon Break

  17. Pingback: Stuffed Bell Peppers - Never Enough Thyme

  18. Pingback: Next week's meal plan: 5 easy recipes for the week ahead.

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: