With its rice shape and fresh-bread, pasta flavor, orzo is one tiny cut with endless possibilities. Orzo began as a simple soup cut, but has extended its uses to nearly any application where rice is present. Try orzo alongside your next stir-fry, saute or roasted vegetable medley.

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Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
65 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a deep casserole dish with 1 teaspoon of olive oil.

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  • In a large pot, boil salted water for orzo; cook until al dente, following package instruction. Drain, reserving 1/2 cup of pasta water.

  • In the meantime, cook onion and garlic in a large saucepan with a tablespoon of olive oil and a teaspoon of salt over medium heat, stirring occasionally. Heat until soft and golden, about 6 minutes. Remove half of onion, garlic and oil mixture; set aside. Add ground meat to the saucepan. Saute until cooked through, about 5 minutes.

  • Remove saucepan from heat and combine meat with orzo, reserved pasta water, chopped parsley (saving 1 tablespoon for garnishing) and oregano. Salt and pepper to taste.

  • Line bottom of casserole dish with tomatoes and top with the remaining half of the onion, garlic and oil saute. Arrange vegetable halves, cut side up, in the tomato sauce. Divide orzo-meat filling between vegetables, and cover dish with foil. Bake until vegetables are tender, about 30 to 35 minutes.

  • Spoon some of the pan juices and tomatoes on top of each vegetable before serving. Garnish with parsley.

Tips

* We used red & yellow peppers and zucchini.

Nutrition Facts

220 calories; protein 13.9g; carbohydrates 18.6g; fat 10g; cholesterol 41.8mg; sodium 488.2mg. Full Nutrition
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Reviews (4)

Rating: 5 stars
06/15/2015
This was an excellent recipe! I have had stuffed peppers before and have always been disappointed. One thing I changed: I added 1/4 cup of grated parmesan cheese to the meat mixture and then I sprinkled some more on top of the peppers. It added a little zing. My husband loved this, and so did my picky one-year old twins!! Read More
(14)
Rating: 4 stars
01/09/2012
I used ground sirloin, and I sprayed the pan with cooking spray to cut the olive oil down. I left the salt out b/c I thought the 28 oz can of tomatoes I used would be salty enough, this was a mistake, it was a little too bland since the tomatoes aren't in the peppers. Next time I will not use more salt, but I will add a can of tomatoes into the orzo mixture and stuff into 6 peppers (I had leftover stuffing with 4 large peppers, so adding the can of tomatoes should be the right amount for 6 next time.) Read More
(5)
Rating: 5 stars
04/03/2012
Delicious Read More
(3)
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Rating: 5 stars
09/30/2012
This is really REALLY good! I used red peppers and a mixture of beef/Italian sausage. My new favorite recipe! Read More