• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
All Our Way
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Life
    • Wild Game
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Γ—

    Home Β» Recipes Β» Vegetables and Sides

    Orzo Stuffed Peppers Italian Style with Spinach and Grape Tomatoes

    Published: Jun 14, 2017 Β· Modified: May 1, 2022 by Marisa Franca Β· 48 Comments

    Jump to Recipe

    Orzo stuffed peppers get an Italian flavor boost with the addition of a Tuscan herb mix and parmesan cheese. Baby spinach ribbons and halved tomatoes add to the delicious flavor of the pasta stuffing. Garlicky bread crumbs top the stuffed peppers giving the dish a nice crunch. 

    Orzo stuffed peppers Italian style with spinach and grape tomatoes
    Jump to:
    • Picking the right peppers
    • Finding the right filling
    • Baking the orzo stuffed peppers
    • Recipe
    • πŸ“– Recipe
    • πŸ’¬ Comments

    Picking the right peppers

    After unloading the car from the Saint Simons Island trip, we needed groceries, fresh vegetables and fruit to be specific. Our first stop was Lucky's, our favorite vegetable market. When we walked through the doors, a huge pyramid of colored peppers greeted us. They were on sale!

    I just couldn't pass them up. A red, orange and yellow pepper ended up in our cart. Don't you just love a great sale? Is there one thing you just can't pass up?

    At first, I'm not sure what I'm going to do with the colorful veggies, but stuffing them keeps popping up in my head.

    Orzo stuffed peppers Italian style with spinach and grape tomatoes.

    Red, orange, or yellow peppers are perfect for stuffing. The colored peppers, unlike the green, don't taste bitter. If the stuffing is already cooked, you don't have to cook the ingredients in the pepper.

    Why should that be a good deal? Well, it prevents the pepper from getting mushy.

    We like green peppers, don't get me wrong. But since the green pepper is the unripe version of the red pepper, sometimes it tastes bitter.

    Finding the right filling

    You've heard the saying "You play; you pay?" In May there were several storms in our area, now that we're back, there's yard work to do, like weeds to pull,  and lots of sticks and limbs to pick up. In our yard, we have humongous trees that love to drop whatever they feel like dropping.

    Huge maple in our yard - have to clean up debris before making our orzo stuffed peppers Italian style.

    Since we're so busy in the yard,  that leaves little time to make complicated dishes. Orzo, we decided, will be ideal as part of the filling. The small pasta combines well with other ingredients and it's small enough to easily fill the pepper halves.

    The stuffed pepper flavor, we agreed, will have a tasty Italian zing. Adding some spinach and grape tomatoes increased the veggies in the dish.

    Orzo stuffed peppers Italian style with spinach and grape tomatoes and crunchy breadcrumb topping

    In order not to have a mushy pepper, I prepared the filling before going outside.

    Once I come back inside, I can bake the orzo stuffed peppers right before dinner.

    Baking the orzo stuffed peppers

    The yard clean-up took a few hours. I'm glad that the major preparation of the peppers was done. Being busy and eating well is compatible. My mamma always stressed it's just a matter of preparing ahead.

    One of the clematis vines in our yard, They have to be trimmed before making orzo stuffed peppers Italian style.

    Once the oven preheated I placed the stuffed peppers in the oven. Now's the time to relax, pour a glass of wine, and count our blessings.

    It's great to get away but it's wonderful to return home. It gives us an appreciation of what we have and lets us refocus on the importance of family and staying connected with them.

    Orzo stuffed peppers Italian Style with pan-seared fresh tuna.

    What do you find is most important in your life?

    Dinner's ready. A tossed salad, seared fresh tuna, comples the meal.

    Tutti a tavola è pronto! 

    Un caro saluto e alla prossima.

    Let's stay connected. Sign up for our weekly newsletter so we can share what's happening with us and we'd love to know what's going on with you. 

    Orzo Stuffed Peppers Italian Style with Spinach and Grape Tomatoes. Crunchy breadcrumbs top the peppers.

    Recipe

    πŸ“– Recipe

    Orzo stuffed peppers Italian style with spinach and grape tomatoes

    Orzo Stuffed Peppers Italian Style with Spinach and Grape Tomatoes

    Orzo Stuffed Peppers get their Italian flavor from the dried Italian herbs and the flat-leaf parsley. The peppers are packed with nutritious spinach and grape tomatoes along with the pasta. The recipe is low in fat and high in taste and satisfaction.
    5 from 15 votes
    Print Pin Rate
    Course: light lunch, side, vegetable
    Cuisine: American, Italian, Mediterranean
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 2
    Calories: 358kcal
    Author: Marisa Franca @ All Our Way
    As An Amazon Associate I earn from qualifying purchases.

    Ingredients

    • ΒΎ cup orzo rice-shaped pasta, cooked al dente according to directions.
    • 2 teaspoons extra virgin olive oil
    • 2 cloves garlic minced (divided)
    • 1 Tablespoon fresh-flat leaf parsley chopped
    • 2 teaspoons dried Italian seasoning
    • Β½ teaspoon salt
    • β…› teaspoon freshly ground pepper
    • colored pepper yellow, orange, or red cut in half membrane and seeds removed
    • 1 cup tightly packed baby spinach leaves cut into ribbons
    • 1 cup grape tomatoes halved or quartered if they are large
    • 2 Tablespoons grated parmesan cheese
    • ΒΌ cup panko crumbs
    • 2 teaspoons butter melted

    Instructions

    • In a large pot, boil salted water for orzo; cook until al dente, following package instruction. Drain, reserving Β½ cup of pasta water.
    • Cook the 1 teaspoon of the minced garlic in the 2 teaspoons of olive oil over medium heat. Stir. Once the oil is fragrant but not brown add the spinach, grape tomatoes, parsley, Italian seasoning, salt, and pepper.
    • Let cook for about 5 to 6 minutes until the spinach and grape tomatoes release their juice.
    • Stir in the cooked orzo and add a little of the pasta water a little at a time so that the ingredients all mix together. Add the parmesan cheese and mix thoroughly.
    • Add the remaining 1 teaspoon minced garlic to the melted butter. Pour the butter mixture of the panko crumbs and mix. Add freshly ground pepper.
    • To assemble:
    • Preheat over 425 F.
    • Arrange the pepper halves in an oil sprayed casserole dish. Fill the peppers with the orzo mixture - pile on!! Top with the garlicky breadcrumbs.
    • Loosely cover top with foil and set in oven. Bake for 25 minutes. Remove foil the last 5 minutes of baking.
    • Let rest a few minutes then serve.

    Notes

    This can easily be doubled or tripled. Also whenever we make orzo it seems to be done in less time then the package directions says. Check to make sure you don't overcook.

    Nutrition

    Calories: 358kcal | Carbohydrates: 53g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 769mg | Potassium: 410mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2400IU | Vitamin C: 18mg | Calcium: 141mg | Iron: 2.6mg

    Sign up for the emails and never miss another recipe!!

      Powered By ConvertKit
      We'll never share your email or send you spam. Promise

      Note: Recipes and content from © 2017 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie.

      Pin
      Share
      Tweet
      Share

      More Vegetables and Sides

      • Creamy Broccoli Pasta
      • Spicy Shrimp Creole With Italian Rustic Polenta
      • Farro and Peas {Risi e Bisi}
      • Harvest Apple Salad

      Reader Interactions

      Comments

      1. FOODHEAL

        February 15, 2021 at 1:56 am

        I love stuffed bell peppers, I love this recipe as it's vegetarian and simple to assemble. Something I'll try out coming summer!

        Reply
      2. Addison LaBonte

        February 14, 2021 at 9:18 pm

        5 stars
        These stuffed peppers have so many great flavors and textures! Such a hearty dinner!

        Reply
      3. Veronika Sykorova

        February 14, 2021 at 10:59 am

        5 stars
        These look so good! I made orzo salad the other day and didn't know what to do with the rest of the bag. Trying this out tomorrow!

        Reply
      4. Lori | The Kitchen Whisperer

        February 12, 2021 at 9:43 pm

        5 stars
        Oh YUM! I am so all over this recipe! It looks absolutely fantastic and easy too! Plus those flavors in it are just my cup of tea! Definitely making this over the weekend!

        Reply
      5. Tammy

        February 12, 2021 at 3:23 pm

        5 stars
        These stuffed peppers look so delicious and comforting! I love this idea for orzo and cannot wait to try!

        Reply
      6. Colleen

        February 12, 2021 at 9:42 am

        5 stars
        We love stuffed peppers, and the orzo was such a yummy change. They were a hit, and I will be making these again!

        Reply
      7. Tristin

        February 11, 2021 at 8:29 pm

        5 stars
        Love your idea of cooking the stuffing first so the pepper doesn't overcook! I am fond of eating bell peppers, but only red, yellow, or orange. Every time I eat a green pepper, they are always bitter. Can't wait to try your recipe.

        Reply
      8. Amanda Dixon

        February 11, 2021 at 5:11 pm

        5 stars
        We absolutely loved these peppers! The panko added such a wonderful crunch, and I loved the flavor of the Parmesan. We usually do stuffed peppers, but the orzo was such a nice change. We're definitely adding these to the rotation! They're truly fabulous.

        Reply
      9. Julia

        February 11, 2021 at 11:12 am

        5 stars
        Ooh I haven't had orzo, but this is such an easy recipe! Love how easy it is to prep with the peppers and how healthy it is.

        Reply
      10. Bernice Hill

        February 09, 2021 at 12:01 pm

        5 stars
        I make stuffed peppers all the time but never with orzo! What a great idea to switch up the rice for orzo. Next time, I'm making mine Italian!

        Reply
      11. swathi

        September 20, 2018 at 8:57 pm

        5 stars
        I love this stuffed peppers with orzo, I make usually with rice. I need to try with orzo I can get orange and yellow pepper now 98cents in grocery store. So I can make this. . You have big tree in backyard that is wonderful.

        Reply
      12. Tammy

        September 20, 2018 at 12:19 pm

        5 stars
        I absolutely stuffed peppers and yours look fantastic, Marisa! The orzo stuffing sounds delicious...this is really a perfect meal πŸ™‚

        Reply
      13. Jenni LeBaron

        September 20, 2018 at 11:05 am

        5 stars
        I love stuffed peppers, but I've never thought to stuff them with orzo. I'd love to try these with all of their brilliant Italian flavors.

        Reply
      14. Veena Azmanov

        September 20, 2018 at 8:25 am

        5 stars
        Stuffed peppers are like the best thing in all cultures. My in-laws make stuffed peppers with rice. My mom made it with ground beef or shrimps. This Orzo sounds perfect too! I love how simple this is. I can imagine how much work there is in the garden with all those sticks and leaves falling this time of the year.

        Reply
      15. Michelle

        September 20, 2018 at 12:26 am

        5 stars
        I love this twist on a stuffed pepper and using orange and yellow peppers sounds all of the sweeter πŸ™‚

        Reply
      16. Claudia Lamascolo

        September 19, 2018 at 3:57 pm

        5 stars
        I have always used escarole in mine like my mom but we do love spinach more ,, I am going to sub it next time and I love the idea of all those colored peppers what a pretty dish this made! thanks for all the new ideas!

        Reply
      17. Molly Kumar

        June 20, 2017 at 6:04 am

        The stuffed peppers look so delicious and colorful. It will be perfect for a fun summer picnic or even a BBQ party at home. I'm going to try the recipe soon.

        Reply
        • Marisa Franca

          June 20, 2017 at 1:53 pm

          They would be fun for a picnic, Molly. You could even eat them cold -- the peppers keep their crunchy texture. Hope you give them a try.

          Reply
      18. Mackenzie @ Food Above Gold

        June 19, 2017 at 10:50 pm

        I always feel like stuffed pepper recipes are too meat heavy - so I'm in love with the orzo stuffing on this one! So beautiful and so light and fresh!

        Reply
        • Marisa Franca

          June 20, 2017 at 1:52 pm

          We feel the same way, Mckenzie. The peppers are a great veggie side so they have just a bit of pasta stuffed in them. So good and light.

          Reply
      19. Carol Borchardt

        June 19, 2017 at 8:48 am

        Love stuffed peppers but I always do the meat and rice or barley thing. Clearly I need to try something new! Love this idea.

        Reply
        • Marisa Franca

          June 19, 2017 at 2:38 pm

          Hi, Carol! You'll really like the ease of the orzo and the plus is you can assemble them ahead of time and add your favorite ingredients to the orzo.

          Reply
      20. Marlynn | UrbanBlissLife

        June 19, 2017 at 2:42 am

        What a wonderful and beautiful version of stuffed peppers! I love how colorful this dish is, and never thought to use orzo in stuffed peppers. I would love this, and think it might be one I need to make for upcoming summer gatherings. Yum!

        Reply
        • Marisa Franca

          June 19, 2017 at 7:29 am

          Thank you, Marlynn! It would be great to make for a gathering. You can assemble ahead of time and bake before getting together. Have a great day!!

          Reply
      21. Jessica (Swanky Recipes)

        June 18, 2017 at 10:33 pm

        That is one beautiful tree and one delicious sounding dinner. I wish I had these right now to pair with our steak tonight. Adding this to next weeks menu and can't wait to try it!

        Reply
        • Marisa Franca

          June 19, 2017 at 7:27 am

          Hi, Jessica! The tree is huge!! I wish I could have gotten a total photo of it with the branches. The beauty of the peppers is you can prepare them early in the day and then make them just before you're ready to eat. Hope you give them a try.

          Reply
      22. Gloria @ Homemade & Yummy

        June 18, 2017 at 10:33 am

        It has been a long time since I made stuffed peppers. Now I have a craving to make them after I read this. Perfect for entertaining...and I LOVE having some leftover for an other delicious meal during the week. Off to the grocery store to buy some peppers.

        Reply
        • Marisa Franca

          June 18, 2017 at 4:45 pm

          Well, Gloria, I'm a proponent for giving in to your cravings! ?

          Reply
      23. Mari

        June 18, 2017 at 6:04 am

        You had me at peppers! I love peppers in all dishes! Stuffed and baked... m m m! πŸ˜€ Love the pics too!

        Reply
        • Marisa Franca

          June 18, 2017 at 7:17 am

          Thank you, Mari! You can put just about anything in a pepper, serve it as a bowl, and then enjoy!! Have a great day!!xoxo

          Reply
      24. Ciao Chow Linda

        June 17, 2017 at 10:34 pm

        I never thought to stuff peppers with orzo, but I certainly will now. These look delicious. Your tree is enormous! And I love that clematis too. Yes, vacations are wonderful, but there is always lots to do upon return.

        Reply
        • Marisa Franca

          June 18, 2017 at 7:19 am

          Thank you, Linda! Sometimes we like to stuff them with farro. Those cute veggies like to be stuffed with just about anything. Have a wonderful day!! Hope it's sunshiney. Abbracci!

          Reply
      25. Noel Lizotte

        June 17, 2017 at 6:15 pm

        I have a problem passing up the pretty peppers and usually bring home more than we can really eat. I'm always looking for new ways to serve them! This is going on the list.

        Reply
        • Marisa Franca

          June 18, 2017 at 7:21 am

          I can totally agree with you, Noel. When they're on sale it's just impossible not to put them in the cart. I need to get to the store and replenish my supply. ?

          Reply
      26. Veena Azmanov

        June 17, 2017 at 9:52 am

        Oh this sounds so wonderful and looks so colorful. I must admit I have never made orzo myself yet. I have stuffed small peppers with filings. My mother in law use to make a polish dish with rice stuffed in the peppers. Peppers are so versatile...I can't wait to try this Marisa.

        Reply
      27. Adriana Lopez Martn

        June 17, 2017 at 2:46 am

        Orzo is one of my favorite pastas and sweet peppers are the best. Great idea to use the pepper as the vessel to serve the salad.

        Reply
        • Marisa Franca

          June 17, 2017 at 7:42 am

          Hello, Adriana! I really like using the vegetable itself in serving. πŸ™‚ Already thinking of the next stuffing we can make. Have a great weekend.

          Reply
      28. Susie

        June 15, 2017 at 6:51 pm

        Hi Marisa......Thanks, for another tasty side dish.....As always, the grill masters tuna is grilled to perfection?

        Happy Father's Day to the grill master and my awesome brother???.

        Reply
        • Marisa Franca

          June 17, 2017 at 7:40 am

          Hi, Susie!! Love sharing recipes. As I recall you used to have some great desserts.? The Grill Master is getting an early start this weekend. He is making Asian style baby back ribs today -- Jason will be here so we are starting the celebration early. Love to everyone. Tell your Hubby Happy Father's Day!! ?

          Reply
      29. Debbie & George

        June 15, 2017 at 5:34 pm

        We have red and yellow bell peppers growing now. Might have to get some sooner to enjoy this recipe! Sounds and looks delicious. Thanks for all your wonderful posts.

        Reply
        • Marisa Franca

          June 17, 2017 at 7:34 am

          Hi There!! Hope you two are doing well! I love sharing recipes -- so many and not enough time! Have a great weekend!! ❀️

          Reply
      30. Elizabeth | Ellie & Elizabeth

        June 15, 2017 at 9:01 am

        I just made stuffed peppers last week for the first time, but they weren't nearly as cute as yours! I will try yours and impress hubby... AND who knew about the green pepper?? Being unripe and all?? Soooo much for this southern gal to learn, so little time. πŸ™‚ Thanks for welcoming me back, it's good to be back, missed you too!
        Have a great day!!

        Reply
        • Marisa Franca

          June 17, 2017 at 7:33 am

          Glad to have you back, Elizabeth, and Ellie too! Hope you have a great weekend and tell Hubby Happy Father's Day. I'm sure Bear will make it special. πŸ™‚ Hugs!!

          Reply
      31. Diane P.

        June 15, 2017 at 8:33 am

        This is,a lovely dish! Colors so bright, Can't wait to dig in and eat these! Another great post , Marisa!

        Reply
        • Marisa Franca

          June 17, 2017 at 7:31 am

          Thank you, amica! Do you have peppers growing in your garden?? Tell your Hubby Father's Day!

          Reply
      32. Chiara

        June 14, 2017 at 5:59 pm

        che bella presentazione Marisa, mi hai dato una buona idea ! Un abbraccio !

        Reply
      33. Jovina Coughlin

        June 14, 2017 at 3:53 pm

        We are of like minds today - both stuffing peppers. you have a great filling with lots of delicious ingredients. Wonderful side dish.

        Reply
        • Marisa Franca

          June 14, 2017 at 3:56 pm

          Thank you, Jovina! It was such a coincidence when I saw your post this morning. Great minds think alike.:-)

          Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

      More about me β†’

      Footer

      ↑ back to top

      About

      • Privacy Policy
      • About
      • Accessibility

      Newsletter

      • Subscribe for emails and updates

      Contact

      • Contact

      As an Amazon Associate I earn from qualifying purchases.

      Copyright Β© 2023 All Our Way