Orzo Stuffed Red Peppers with Lemon Basil Tomatoes
- 4 red bell peppers, halved & seeds removed
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- Kosher salt
- Ground pepper
- 3 sprigs fresh oregano
- 1 box (12 oz) Carbe Diem!™ Orzo
- ¾ cup pitted Castelvetrano olives
- ¾ cup crumbled feta cheese
- 3 tablespoons red wine vinegar
- 3 pepperoncini, chopped
- ¼ cup toasted pine nuts
- Lemon Basil Tomatoes:
- 1½ cups fresh basil, chopped
- 1 pint cherry tomatoes, halved
- ½ cup extra virgin olive oil
- Zest of 1 lemon
- Kosher salt, to taste
- Crushed red pepper flakes (optional)
1. Heat oven to 400 degrees.
2. In a 13x9-inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20 to 25 minutes or until the peppers are beginning to char.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente, about 15 minutes. Drain and toss with the olives, feta, vinegar, pepperoncini, and pine nuts.
4. Make the Lemon Basil Tomatoes: Add all ingredients to a medium bowl and stir well to combine. Season to taste with kosher salt and crushed red pepper, if desired.
5. Stuff the warm orzo inside the roasted peppers. Drizzle with the lemon basil tomatoes and serve immediately.
