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Savory Orzo-Stuffed Peppers

Quick and delicious stuffed bell peppers filled with orzo pasta, herbs, and topped with crispy prosciutto and creamy burrata.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large bell peppers (any color)
  • 1 cup orzo pasta Cook according to package instructions.
  • 1 tablespoon olive oil For sautéing the vegetables.
  • 1 small onion, chopped Provides flavor to the filling.
  • 2 cloves garlic, minced For added aroma and taste.
  • 1 cup diced tomatoes Canned or fresh, adds moisture to the filling.
  • 1 teaspoon dried oregano Herb for seasoning.
  • 1 teaspoon dried basil Herb for seasoning.
  • to taste Salt and pepper To adjust the flavor.
  • ½ cup grated Parmesan cheese Adds richness to the filling.
  • 4 ounces prosciutto, sliced For topping on the peppers.
  • 1 ball burrata cheese For a creamy topping.
  • to taste Fresh basil, for garnish Optional, for presentation.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place them in a baking dish upright and set aside.
  2. In a pot, bring water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
Cooking
  1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant—around 3-4 minutes.
  2. Add the diced tomatoes, oregano, basil, salt, pepper, and cooked orzo to the skillet. Stir well and cook for an additional 2 minutes. Remove from heat and mix in the Parmesan cheese.
  3. Spoon the orzo mixture into each bell pepper, packing it tightly. Don’t be shy; fill them to the brim!
  4. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and lay the prosciutto slices on top of each stuffed pepper. Bake for another 10 minutes, allowing the prosciutto to crisp up.
  5. Remove the dish from the oven. Tear the burrata cheese into pieces and place on top of the hot peppers. Let it melt into the orzo magic for a couple of minutes.
Serving
  1. Sprinkle fresh basil on top before serving. Enjoy with a side of crusty bread and a glass of your favorite wine!

Notes

The filling can be made in advance and stored in the fridge for up to 3 days. Feel free to add diced jalapeños or switch herbs as needed.