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Orzo stuffed peppers Italian style with spinach and grape tomatoes
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5 from 15 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: light lunch, side, vegetable
Cuisine: American, Italian, Mediterranean
Servings: 2
Calories: 358kcal
Author: Marisa Franca @ All Our Way


  • 3/4 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
  • 1/2 teaspoon salt
  • 1/8 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
  • 1/4 cup panko crumbs
  • 2 teaspoons butter melted


  • In a large pot, boil salted water for orzo; cook until al dente, following package instruction. Drain, reserving 1/2 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.


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.


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