Fragrant orzo stuffed peppers – Life in the South

Recipe

Prep Time

0

Cook Time

0

4 - 6 People

Serves 2

Beginner

Difficulty 0

Ingredients

2-3 peppers of choice
2-3 cups cooked Orzo rice (short grain pasta found at various grocery stores) sub with quinoa or couscous
1/3 cups sun-dried tomato pesto @inapaarmanskitchen is really yum
1 can of chickpeas drain and washed, pat dry (sub with protein of choice)
Good quality olive oil
Nutritional yeast for that cheesy flavor
Some seasonings like smoked sal I used
Mediterranean flavor mix
Salt and pepper to taste
1 tsp lemon zest
Splash of lemon juice
More pesto to serve
Crumbled feta if you have

Method

Preheat the oven or air fryer to 180 degrees Celsius.
Slice the peppers lengthwise and remove the seeds, place in a baking tray with the chickpeas, and dress with olive oil, nutritional yeast, herbs, salt, and pepper!
Bake for 29 minutes, meanwhile cook the pasta according to the instructions and drain and dress with a bit of oil once cooked, along with the pesto, and mix well.
When the peppers and chickpeas are nice and cooked, scoop in the orzo into the peppers, add dollops of pesto, drizzles of lemon juice, lemon zest, and chickpeas on top, serve with fresh basil and some crumbled feta, and enjoy!

Photo Gallery

I hope you love these incredibly easy and delish stuffed peppers!

M*