Greek Stuffed Peppers with Lemony Orzo and Feta

Why You’ll Love This Recipe

• Bright, lemony orzo meets briny olives and creamy feta for true Greek taverna vibes.
• Weeknight-easy yet impressive enough for guests.
• Plant-forward, satisfying, and endlessly customizable.
• Great leftovers—reheat beautifully for lunch.

Grocery List

• Produce: 4 large bell peppers, 1 lemon, 1 small red onion, 3 garlic cloves, 5 oz baby spinach, fresh dill
• Dairy: Feta cheese (5 oz)
• Pantry: Orzo, extra-virgin olive oil, Kalamata olives, dried oregano, kosher salt, black pepper, vegetable broth (optional)

Full Ingredients

For the Peppers

• 4 large bell peppers (red, yellow, or orange), halved lengthwise and seeded
• 1 tbsp extra-virgin olive oil
• Kosher salt, to taste

For the Lemony Orzo Filling

• 1 cup (170–180 g) orzo
• 2 tbsp extra-virgin olive oil
• 1 small red onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 5 oz (142 g) baby spinach
• 1 lemon: finely grated zest + 2 tbsp juice
• 1 1/2 tsp dried oregano
• 1/2 cup pitted Kalamata olives, chopped
• 4 oz (115 g) feta, crumbled
• Kosher salt and freshly ground black pepper
• Reserved pasta cooking water, as needed (2–4 tbsp)

To Finish

• 1/3 cup water or vegetable broth (for the baking dish)
• 1 oz (28 g) feta, crumbled (for topping)
• 1 tbsp extra-virgin olive oil, for drizzling
• 2 tbsp fresh dill, chopped
• Extra lemon zest or wedges, optional

Step-by-Step Instructions

Step 1: Heat the oven and soften the peppers

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment. Halve the bell peppers lengthwise through the stem and remove seeds and membranes. Rub the cut sides and cavities with 1 tablespoon olive oil and a pinch of salt. Arrange cut-side down and roast for 10 minutes to begin softening while you prepare the filling.

Step 2: Boil the orzo

Bring a medium pot of generously salted water to a boil. Cook the orzo until just shy of al dente, 7–8 minutes. Reserve 1/3 cup of the starchy cooking water, then drain well. Set aside.

Step 3: Sauté aromatics and wilt the spinach

Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the diced red onion and cook, stirring, until translucent and slightly sweet, about 4 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the spinach and cook, tossing, just until wilted, 1–2 minutes. Remove the skillet from the heat.

Step 4: Build the lemony orzo filling

Add the drained orzo to the skillet with the spinach mixture. Stir in the lemon zest and juice, dried oregano, chopped Kalamata olives, and 4 oz crumbled feta (reserve the remaining 1 oz for topping). Splash in 2–4 tablespoons reserved pasta water to loosen and lightly bind the filling until glossy. Season to taste with black pepper and a small pinch of salt (the feta and olives are salty, so go easy).

Step 5: Fill the peppers

Remove the tray from the oven and flip the pepper halves cut-side up. Spoon the orzo filling into each cavity, packing gently and mounding slightly. Transfer the stuffed peppers to a snug baking dish. Sprinkle with the remaining 1 oz feta. Pour 1/3 cup water or vegetable broth into the bottom of the dish to create steam. Cover the dish tightly with foil.

Step 6: Bake until tender and steaming

Bake covered for 15 minutes. Remove the foil and continue baking for 7–10 minutes, until the peppers are tender, the filling is hot, and the feta on top is lightly golden. For deeper color, broil for 1–2 minutes, watching closely.

Step 7: Finish and serve

Let the peppers rest 5 minutes. Drizzle with 1 tablespoon extra-virgin olive oil, scatter the fresh dill, and add a bit more lemon zest or a squeeze of lemon if you like. Serve hot or warm.

Pro Tips

• Choose peppers that sit flat so the filling doesn’t spill; trim the bottoms slightly if they wobble.
• Don’t overcook the orzo—slightly under al dente ensures it won’t go mushy after baking.
• Use a splash of olive brine (1–2 tsp) in the filling for extra briny depth.
• Adding 1/3 cup liquid to the baking dish steams the peppers for tender results without drying the filling.
• Good-quality block feta (crumbled by hand) melts more creamily than pre-crumbled feta.

Variations

• Protein Boost: Stir in 1 cup cooked chickpeas or 1 cup shredded rotisserie chicken to the filling.
• Grain Swap: Substitute cooked quinoa or farro (2 1/2–3 cups cooked) for the orzo.
• Tomato Twist: Add 1/2 cup finely chopped sun-dried tomatoes or halved cherry tomatoes to the filling.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat, covered, at 350°F (175°C) for 12–15 minutes, or microwave in 45-second bursts until hot. Freeze baked, cooled peppers for up to 2 months; thaw overnight and reheat as above. To make ahead, assemble the stuffed peppers (without baking), cover, and refrigerate up to 24 hours—add 5–10 minutes to the covered bake time.

Nutrition (per serving)

Approximate: 460 calories; 23 g fat; 49 g carbohydrates; 16 g protein; 6 g fiber; 860 mg sodium.