Fine Cooking Magazine - November/December 2020

Yield: Yields 4 peppers.

Cooking the peppers uncovered gives them a delicious, slightly roasted flavor. Serve them with a little of the pan juices spooned over them.

Ingredients

4 Tbs. olive oil
1 medium red onion, cut into large dice
2-1/2 oz. kale, washed and torn into bite-size pieces (2 cups lightly packed)
Kosher salt and freshly ground black pepper
1-2/3 cups cooked orzo, cooled (from 3/4 cup raw orzo)
Grated zest from 1/2 lemon
1 to 2 Tbs. fresh lemon juice (from about 1/2 lemon)
1/4 lb. feta cheese
1 tsp. chopped fresh oregano or 1/2 tsp. dried
1-1/2 tsp. chopped fresh thyme
1 Tbs. chopped fresh flat-leaf parsley
8 Kalamata olives, pitted and chopped
4 medium red bell peppers
1-1/2 cups dry white wine or water

Nutritional Sample Size per pepper
Calories (kcal) : 290
Fat Calories (kcal): 200
Fat (g): 22
Saturated Fat (g): 6
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 13
Cholesterol (mg): 25
Sodium (mg): 600
Carbohydrates (g): 16
Fiber (g): 4
Protein (g): 6

Preparation

Heat the oven to 350°F. Heat 2 Tbs. of the oil in a large skillet until moderately hot. Add the red onion and cook over moderate heat, stirring occasionally until soft, about 5 minutes. Add the kale and cook, stirring often, until wilted and tender, 5 to 7 minutes. Season with a little salt and pepper and set aside.
In a medium bowl, combine the onion and kale with the orzo, lemon zest, lemon juice, feta cheese, oregano, thyme, parsley, and olives. Toss gently until combined and season with salt and pepper.
Slice off the top 1/2 inch of each pepper and reserve. With a paring knife, cut away the ribs and discard. Turn the pepper upside down and pat it to get all the seeds to fall out. Divide the orzo filling among the peppers. Replace the top of each pepper.

A red pepper is practically ready-made for stuffing. Just trim away ribs and shake out seeds. Look for pretty peppers with relatively flat bottoms so they stay upright as they bake.
Put the peppers in a medium baking dish and sprinkle them with the remaining 2 Tbs. olive oil and season wtih salt and pepper. Pour the wine in the pan. Bake until the peppers are very tender and slightly blackened on top, about 1-1/2 hours.

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (3 reviews)

SoCo18 | 07/08/2017
Don't bother with stuffing the peppers. When I did, they came out rather flavorless and soggy. Instead I cut the peppers up and saute them in with the other veggies. It works as a hot or cold pasta salad type dish and It's always delicious. To make it more hearty, I sometimes add ground beef seasoned simply with salt and pepper. Tastes great!
grlup | 03/21/2017
The orzo filling is very good and stands on its own. I skipped using the peppers. Not using the peppers cut down on the cook time. I will definitely make this again as it is good for a change of pace.
traceyque | 01/10/2008
This is such a great recipe. I've found the wine brings quite a bit of flavor to the peppers, if serving for kids, definitely use the water instead. I've even used the orzo stuffing as a stand alone salad/side dish, people often remark how it reminds them of a version of a greek salad.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Red Peppers Stuffed with Feta, Orzo, Lemon & Oregano
Yield: Yields 4 peppers.
Cuisine: Mediterranean
Ingredients: 4 Tbs. olive oil; 1 medium red onion, cut into large dice; 2-1/2 oz. kale, washed and torn into bite-size pieces (2 cups lightly packed); Kosher salt and freshly ground black pepper; 1-2/3 cups cooked orzo, cooled (from 3/4 cup raw orzo); Grated zest from 1/2 lemon; 1 to 2 Tbs. fresh lemon juice (from about 1/2 lemon); 1/4 lb. feta cheese; 1 tsp. chopped fresh oregano or 1/2 tsp. dried; 1-1/2 tsp. chopped fresh thyme; 1 Tbs. chopped fresh flat-leaf parsley; 8 Kalamata olives, pitted and chopped; 4 medium red bell peppers; 1-1/2 cups dry white wine or water