Recipe: Mediterranean Style Orzo Stuffed Peppers


Orzo Stuffed Peppers recipe from

These Orzo Stuffed Peppers are a great option when it’s too hot to cook, and you want a light, healthy, easy to make dinner.

It’s best to pre-make the orzo at the beginning of the week, so the mixture has time to cool(and for the flavours to “meld”). You just scoop out enough Orzo mixture to fill a fresh cut bell pepper whenever you need one.



  • 1/2 small package of whole wheat Orzo pasta(approx 4 servings worth), cooked according to package’s directions, then cooled
  • 2 tbsp good quality olive oil
  • 1 cup fresh baby spinach leaves, torn into small pieces
  • 1/2 cup crumbled feta cheese
  • 1/3 cup sliced kalamata olives
  • 1/2 of a seedless English Cucumber, chopped into small pieces
  • 1/4 of a red onion, finely diced
  • 1 tbsp lemon juice
  • 1 tsp dried dill
  • 1 tsp minced garlic
  • 1/2 tsp dried oregano
  • salt & pepper, to taste
  • 6 large bell peppers, any colour



  1. In a large container with a lid, combine all ingredients listed above EXCEPT bell peppers, mixing gently with a silicone spatula.
  2. Place container in refrigerator to cool, and for proper flavour, let the flavours meld together for at least 6 hours.
  3. When ready to eat, wash and clean out seeds from bell peppers, saving the top of the pepper for garnish.
  4. Fill each pepper with orzo mixture and serve.

Each filled pepper is approximately 300 calories. Could be a little more or less, depending on what happens to be scooped in when filling it up. Makes about 6 peppers.


Orzo Stuffed Peppers recipe from