These vegetarian stuffed peppers are one of our favorite summer dinners! Filled with an herbed orzo & kale salad, they're light, healthy & easy to make.
Stuffed peppers are one of my go-to summer dinners. So here it is: my current favorite recipe for vegetarian stuffed peppers. 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 vegetarian stuffed peppers recipe is simple and customizable!
If you don’t have orzo, use couscous.
Gluten-free? Millet or quinoa would also work well in place of the orzo.
And basil, oregano, or your favorite herbs would be a good substitute for the mint.
I put some chopped kale in mine this time, but you can add spinach, roasted broccoli, or zucchini instead.
You have two options for baking these stuffed peppers:
Fill your peppers, smother them with cheese, and bake until the cheese bubbles on top.
For a lighter version (pictured), skip the melty cheese but roast the peppers before filling them so that the orzo filling doesn’t dry out in the oven.
Ingredients
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
Instructions
Once you make these vegetarian stuffed peppers, please let me know how they turn out for you in the comments. I hope you love them as much as we do. Enjoy!
-Mimi ❤️