18 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 8
  • 1 Rating Star 1
  • 3 Rating Star 1

This is an absolutely delicious vegetarian pepper recipe that is packed with nutrients! I love to make a big batch on Sunday, freeze some for easy and decadent (but healthy!) dinners, and keep a couple in the refrigerator for weekday work lunches. I haven't met anyone that doesn't go nuts for these; in fact, I now have to make extra for friends' lunches (hence the giant batch!)

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain orzo and transfer to a large bowl.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Cut a 1-inch slice from tops of orange bell peppers, discard tops, and remove seeds from peppers. Set peppers upright into a roasting pan, fitting them tightly so they stay in place.

  • Melt butter and olive oil over medium-low heat; cook and stir 10 cloves of garlic in the hot butter mixture until garlic is golden brown, about 8 minutes. Stir white and cremini mushrooms and balsamic vinegar into garlic. Cook and stir until mushrooms soften, about 10 minutes. Drain liquid and mix mushrooms and garlic into orzo.

  • Mix diced tomatoes and their juice, torn whole tomatoes, mozzarella cheese, zucchini, 1/2 cup Parmesan cheese, 8 cloves garlic, oregano, basil, red pepper flakes, salt, and black pepper into orzo mixture. Scoop into bell peppers. Pour vegetable broth into bottom of roasting pan and cover pan tightly with aluminum foil.

  • Bake in the preheated oven until peppers are tender and filling is cooked through, about 50 minutes. Remove foil and sprinkle each pepper with 1 tablespoon Parmesan cheese. Return to oven and bake uncovered until Parmesan cheese topping is golden and bubbly, about 15 more minutes.

Cook's Note:

Use any combination of red, yellow, or orange peppers.

These reheat or freeze very well. To freeze, wrap each pepper tightly in foil and store in plastic containers with tightly sealed lids. To reheat, place pepper in a cake pan (leave wrapped in foil) and bake at 350 degrees F (175 degrees C) for about 45 minutes. Then open foil so top is exposed and continue to bake for 15 more minutes. You can also just remove from foil and microwave, but re-baking makes the Parmesan on top bubbly again.

Nutrition Facts

231.66 calories; 12.54 g protein; 30.4 g carbohydrates; 5.72 g dietary-fiber; 8.6 g sugars; 8.01 g fat; 3.89 g saturated-fat; 18.45 mg cholesterol; 1220.93 IU vitamin-a-iu; 4.82 mg niacin-equivalents; 0.51 mg vitamin-b6; 314.41 mg vitamin-c; 61.12 mcg folate; 246.13 mg calcium; 2.69 mg iron; 43.43 mg magnesium; 680.65 mg potassium; 507.5 mg sodium; 0.04 mg thiamin; 72.07 calories-from-fat; 49 percent-of-calories-from-carbs; 29 percent-of-calories-from-fat; 20 percent-of-calories-from-protein; 14 percent-of-calories-from-sat-fat


Reviews (14)

Read All Reviews

Most helpful positive review

Sami's Mom
08/26/2013
These are excellent! I halved the recipe. I only had ground Oregano so I only used about a teaspoon maybe a tad more but a whole tablespoon would have been way too much...otherwise I made it exactly as written. Oh except my local Kroger didn't have Cremini mushrooms so I just used extra buttons. The flavor is very good both my husband and I couldn't believe there was no meat. Next time I will make a full batch and freeze them for lunches. This recipe is a keeper! Oh beware these were a tad too spicy for my husband so if you have a wimpy palette go easy on the crushed red pepper (half it don't omit it)...and use fresh basil it really makes the flavors pop.
(8)

Most helpful critical review

Anonymous
04/15/2015
Took more than twice as long than the recipe stated so kids ended up eating subway. Results were just okay and for as long as it took to make them it simply wasn't worth it. I definitely didn't think they were as good as the reviews suggested and my family didn't like them either. Kids ended up having it for dinner the next night. They aren't picky eaters and they were not amused and frankly I didn't blame them. I made them just as directed.
18 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 8
  • 1 Rating Star 1
  • 3 Rating Star 1
Sami's Mom
08/26/2013
These are excellent! I halved the recipe. I only had ground Oregano so I only used about a teaspoon maybe a tad more but a whole tablespoon would have been way too much...otherwise I made it exactly as written. Oh except my local Kroger didn't have Cremini mushrooms so I just used extra buttons. The flavor is very good both my husband and I couldn't believe there was no meat. Next time I will make a full batch and freeze them for lunches. This recipe is a keeper! Oh beware these were a tad too spicy for my husband so if you have a wimpy palette go easy on the crushed red pepper (half it don't omit it)...and use fresh basil it really makes the flavors pop.
(8)
CTTwin
05/22/2013
Changed this up a bit added spinach gazebo beans and other veggies on hand. Used brown rice instead of orzo everyone loved this including my teens!
(7)
Emily Nicole Little
07/21/2014
i made a few changes to the recipe i didnt use any mushrooms(they aren't really my thing) and instead i used grape tomatoes and sundried tomatoes with parmesan and mozarella cheese on top put it in my toaster oven for about 2 minutes until the cheese was melted and took it back out topped it with spinach colby jack cheese cheddar cheese and more parmesan and mozarella and put a few more tomatoes and about 5 black olives on top and it was delicious!I haad it with chips and salsa and the whole meal by itself had 27 grams of protien and i know it is hard to get protien with a vegetarian diet!
(3)
Mommysarah
03/18/2013
Will make again
(3)
astates
05/31/2013
Made it exactly as directed and it was delicious!!!
(2)
Mike Green
06/29/2014
excellent. have made these twice and everyone loves them
(2)
Audrey Hamdi
05/15/2014
My pickiest eaters loved it. Thanks do much!
(2)
rmpecos
08/27/2016
This is a good base vegetarian stuffed pepper recipe where you can add or remove whatever suites you. I used brown rice and quartered the recipe since there are two of us. To speed up baking time I boil my peppers before stuffing them. Because they were already cooked rather than a soup base in the tray I surrounded the peppers with the extra stuffing. Great Flavours love the balsamic flavour in the mushrooms and kudos for not being afraid of garlic. We love garlic!
(1)
Yogama
08/14/2014
Very good even my picky 5 year old ate them up. Will be making them again but may add a little bit more spice I had left out the crushed peppers the first time. This one would be good for a crowd because you can make large batches.
(1)