Wednesday, April 20, 2011

Orzo Stuffed Peppers or Casserole

These stuffed Peppers are AMAZING.  If you are looking for a meal to make that doesn't add any meat, this is a great one.  I ended up using chicken stock in mine because that's what I had on hand, but if you're looking to make it vegetarian, you can easily do that with vegetable broth instead.  I made these for lunch yesterday and ate the entire thing and then continued to eat the casserole until it was gone.  Um...yeah.  Over load. 


4 Peppers (color of your choice)
1 can Diced Tomatoes
1 Cup Orzo
2 Cans Chicken or Veggie Broth
1 medium onion
1 Jalapeno
3 Cloves of Garlic
1/2 Cup Mozzarella Cheese
1/4 Cup Parmesan Cheese
2 Tsp. Oregano
2 Cups Fresh Spinach
Salt and Pepper to taste
2 Tbs. Oil


Preheat your oven to 400 degrees.

Start off with chopping your veggies.  Chop your onion.

Chop your garlic.
...and your jalapeno.

Also take the stem off of your spinach and give it a rough chop.

In a saucepan, over medium heat, warm up your oil.  Add your onion and cook for 2-3 minutes until starting to become translucent.
Add in your garlic and jalapeno and give it a stir.  Cook for another 2-3 minutes. 

Add your spinach and stir until it is all wilted. 

Once the spinach is wilted, throw all the veggies into a medium sized bowl.   Try to be better than me though and attempt to not burn your onions....

About now, start your orzo.  Bring the Chicken Broth to a boil and add your orzo.  Make sure to add a tablespoon or so of oil to the water to prevent it from sticking.  Cook for about 5-7 minutes.  You don't want it to be completely cooked because it will finish cooking in the oven. 

While your orzo is cooking on the stove top, lets go back to the bowl with our cooked veggies. 

To that bowl, add your diced tomatoes.

Add your Oregano.

Add both of the cheese's.
Give it a good stir.   About now, your orzo should be about read.  Drain it....BUT....Reserve the liquid, or as much of it as you can.  It's safe to have extra, just in case! 

Now, make sure your peppers have been sliced open on the top and cleaned out.  To make sure the stand up in your pan, slice of a tiny bit of the bottom to make them flat. 

Add the Orzo to the veggie and cheese mix and stir to combine it all together.  If you feel like there isn't enough liquid, add a little bit of your chicken broth!

I added about 1/4 cup to give you an idea. 

Next, place your peppers on your pan.  Fill the peppers with the orzo mixture.  Fill the pan with a little bit of the broth as well to help prevent sticking. 

Notice I only have two peppers?  It was all I had.  It wasn't in the menu to make these but I wanted to use up a lot of these ingredients so I threw together what I had.   Want to know what I did with the rest of the delicious orzo mix? 

I put it into a dish and baked it right along side those stuffed peppers.  Make sure to add about 1/2 cup of the chicken broth to it though! Cook for 30 minutes until all warm and bubbly!  It was soooo good guys! 

So cook the stuffed peppers for about 35 minutes.  At that point, top with some Parmesan cheese and cook for another 5 minutes. 

And here is the casserole.


  1. I made this recipe but I also made a sauce to go with it from tomatoes, sour cream and paprika. It was really good. I also reduced the amount of pasta and added red lentils. I would suggest boiling the peppers a little bit to soften them before putting them to bake.
    Sorry for the modifications.. It was really delicious!

  2. I usually make stuffed peppers with pork meat, but this ones sounds even better. Healthier..

  3. My man needs meat! I added italian style ground turkey & portabello mushrooms, it was delish!!!

  4. for pork eaters you can also put rice sausages cheese parsley and peas. boil rice sautee some onions and garlic cut skinney sausage in small slices when onions are ready add sauage cook until ready in a bowl add your rice onions sausage parsley cheese can add mozzarella and peas salt peppers in a bowl mix then stuff your peppers taste delicious