Vegetarian Stuffed Peppers with Basil Vinaigrette
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
10 servings (as a side)
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Calories
1416 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean
Vegetarian Stuffed Peppers with Basil Vinaigrette
Description
The recipe calls for halving and coring large bell peppers and roasting them coated with olive oil and seasoned with oregano, salt, and pepper until tender. Orzo is cooked until al dente and combined with chickpeas, halved cherry tomatoes, minced shallots, chopped Kalamata olives, toasted pine nuts (optional), and crumbled feta cheese. This mixture is dressed with a freshly made basil vinaigrette which brightens and binds the flavors.
The stuffed peppers meld tender roasted pepper with a filling that balances creamy, salty feta and the briny olives with the firm chickpeas and sweet tomatoes. The pine nuts add a toasted, nutty crunch when included. The basil vinaigrette adds a fresh herbal note that cuts through the richness.
The recipe notes suggest replacing orzo with cooked basmati rice for a gluten-free option and omitting feta for a vegan variation. Leftovers keep well in the refrigerator for up to 4 days, with stuffed peppers or filling able to be served cold or at room temperature.
Ingredients
- 1/3 cup basil vinaigrette plus more to taste
- 1 tablespoon extra-virgin olive oil plus more for brushing the peppers
- 5 bell pepper any color, halved lengthwise, cored and seeded, large
- 2 teaspoons oregano dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- ¾ cup orzo pasta uncooked
- ¼ cup pine nut optional, toasted
- 1 cup chickpeas cooked from scratch or canned
- 1 cup cherry tomatoes halved
- 1 shallot minced, large
- ¼ cup chopped pitted kalamata olives
- 1/3 cup feta cheese from a 2-ounce block, crumbled creamy
Instructions
- Make the basil vinaigrette. If you haven’t done so already, prepare the basil vinaigrette according to this recipe.
- Get ready. Bring a large pot of salted water to a boil. Position a rack in the center of the oven and preheat to 400°F. Brush a large baking dish with a thin layer of olive oil.
- Roast the peppers. Brush the peppers generously on all sides with olive oil and arrange them in the prepared baking dish with the cut side facing up. Season with the oregano, salt and pepper. Roast until tender, 30 to 35 minutes.
- Cook the orzo. Cook the orzo in the boiling salted water according to the package instructions or until al dente, about 8 minutes. Drain well.
- Toast the pine nuts (optional). In a small skillet set over medium heat, add the pine nuts. Stir or toss until the nuts are fragrant and lightly golden, about 5 minutes. Stay nearby and stir frequently, as nuts can go from toasted to burnt in the time it takes to wash your hands.
- Mix the stuffing. In a medium bowl, combine the drained orzo, chickpeas, tomatoes, shallot, olives, and toasted pine nuts (if using). Drizzle with the 1/3 cup of basil vinaigrette and toss to combine. Taste and add more of the vinaigrette to your liking.
- Stuff and serve. When the peppers are tender, remove them from your oven and transfer to a serving platter. Spoon the orzo mixture into each pepper half. Sprinkle with feta and serve.
Notes
- Substitute cooked basmati rice for orzo to make the dish gluten-free.
- Omit feta cheese to prepare a vegan version of the recipe.
- Store leftovers in an airtight container in the fridge up to 4 days; filling can be served cold or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (as a side)
Amount Per Serving
Calories 1416 kcal
% Daily Value*
| Calories | 141.6kcal | 7% |
| Carbohydrates | 17.8g | 6% |
| Protein | 4.9g | 10% |
| Fat | 6.3g | 10% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 2.6g | 13% |
| Cholesterol | 4.5mg | 2% |
| Sodium | 231.7mg | 10% |
| Potassium | 249.4mg | 5% |
| Fiber | 3.2g | 13% |
| Sugar | 3.2g | 6% |
| Vitamin A | 346.1IU | 7% |
| Vitamin C | 51.7mg | 57% |
| Calcium | 53mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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