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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine 3 tbsp olive oil with the crushed garlic in a small bowl.
Toss the red peppers with the oil and garlic in a large baking dish.
Season with black pepper and 1 tsp oregano.
Bake at 200°C for 25 minutes until the peppers are beginning to char.
Cook the orzo according to packet instructions.
Combine olives, tomatoes, lemon zest, lemon juice, 1/2 tsp oregano, 1/2 tsp thyme, balsamic vinegar, and the remaining olive oil in a mixing bowl.
Drain the cooked orzo and add to the olive and tomato mixture.
Stuff the red peppers with the orzo mixture and top with feta.
Grill on high for 5-10 minutes, until the cheese is beginning to melt.
Sprinkle with parsley.
Serve and enjoy.
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For a more intense flavor, marinate the olives and tomatoes in the lemon juice and zest for 30 minutes before mixing with the orzo.
Can I use a different type of cheese?
Yes, you can substitute feta with goat cheese or ricotta for a different flavor.
How do I know when the peppers are done baking?
The peppers should be slightly charred and tender when pierced with a fork.
Can I prepare this dish in advance?
Yes, you can prepare the orzo mixture in advance and stuff the peppers just before grilling.
What can I serve with these stuffed peppers?
These peppers can be served as a main dish or alongside a fresh green salad.
Is there a substitute for orzo?
You can use couscous or quinoa as a substitute for orzo.
