This Vegetarian Greek Stuffed Peppers recipe is gluten free. It's made with orzo, Kalamata olives, spinach, and feta cheese in sauce.
The Mediterranean flavors in these Orzo Stuffed Peppers take a tried-and-true recipe in a new direction. They're full of fresh flavors making them great for the summer months!
Sometimes I find myself stuck in a dinner rut - This usually means that I end up making the same things week after week. While it can be nice to have that kind of routine consistency it can get a little...boring.
Food should be something that inspires us and that we take pleasure in cooking. That being said creating inspired dishes also takes time and effort - Something that all of us seem to be a little short on these days.
When I find myself wanting to mix things up but don't have hours to create new menus I'll take one of my existing dishes and tweak it a little bit.
Stuffed peppers are a favorite in this house and I usually gravitate toward Southwest flavors but to shake it up I went Mediterranean this time.
- Is Arborio Rice The Same As Orzo?
- How To Make Filling For Vegetarian Stuffed Peppers
- How To Make Vegetarian Greek Stuffed Peppers
- How Long Should I Bake Stuffed Peppers?
- What To Serve With Mediterranean Stuffed Peppers?
- How Long Do Stuffed Peppers Last In The Fridge?
- Vegetarian Greek Stuffed Peppers
Is Arborio Rice The Same As Orzo?
Orzo is a type of pasta that is shaped like a grain of rice. It's made from flour just like any other type of pasta even though the shape of it might suggest otherwise.
Orzo is great for light pasta dishes, salads, soups, and dishes like these Greek Stuffed Peppers.
It looks a lot like Arborio rice but the two are not the same thing. Arborio rice is actually a type of rice and is used to make dishes like risotto. It's also gluten free.
Even though orzo is shaped like rice the two are not interchangeable and orzo is not gluten free.
To make this dish gluten free, however, I simply used a package of gluten free orzo. Feel free to use regular orzo if gluten is not an issue for you.
- For this recipe simply prepare 8 oz. (1 cup) of gluten free orzo pasta (use regular orzo pasta if not GF) according to package directions. Drain the orzo after it has finished cooking and pour it into a large mixing bowl.
- Toss it with a bit of olive oil to prevent it from clumping together.
Love Mediterranean flavors? Don't miss these recipes!
- Mediterranean Veggie Naan Pizza
- Mediterranean Potato Salad
- Instant Pot Mediterranean Chicken
- Sheet Pan Mediterranean Chicken
- Sheet Pan Greek Chicken
- Kalamata Olive Tapenade
- Roasted Mushroom Tapenade
- Tahini Roasted Cauliflower
How To Make Filling For Vegetarian Stuffed Peppers
Once the orzo is cooked we're going to add some fresh spinach and Kalamata olives for extra flavor. You can use use any type of green in this recipe - Kale, Swiss chard, or arugula will work as well!
- Chop 2 cups of fresh spinach into small pieces and slice 1 cup of Kalamata olives.
- Add the spinach and olives to the bowl with the orzo and toss everything together until completely combined.
If you don't care for Kalamata olives you can use any type of olives you like with this recipe!
Simply substitute your favorite variety of olive for the Kalamata ones.
Marinated artichokes are also a great option if you do not care for olives.
How To Make Vegetarian Greek Stuffed Peppers
You can't have stuffed peppers without the peppers so the next step is to chop 3 bell peppers (any color) in half and then remove the seeds and membranes from them. Set the peppers aside for the moment.
- I always like to bake my stuffed peppers in some kind of a sauce so that they don't dry out. Tomato sauce provides a a great base for stuffed peppers and it lends itself nicely to the Mediterranean flavors in them. Simply pour 1 28 oz. can of crushed tomatoes into a cake pan or some kind of baking pan.
- To bump the flavors up a bit I like to add some herbs and spices to the sauce. Sprinkle 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Italian seasoning, 1 Tbsp. sugar, and a generous pinch of salt and pepper into the sauce.
- Stir the spices into the sauce until completely incorporated.
How Long Should I Bake Stuffed Peppers?
Now that all the components are in place the peppers are ready to be stuffed. Heat the oven to 350 degrees.
- Place the halved peppers in the pan on top of the sauce and spoon a generous amount of the orzo mixture into each one. Try to make sure each pepper gets a nice mixture of the pasta, spinach, and olives.
- Arrange them so that they all fit in the pan nicely and cover the cake pan or baking sheet with foil.
- Bake the peppers at 350 degrees for 45 minutes.
- Take the pan out of the oven after 45 minutes, remove the foil, and sprinkle a generous amount of Parmesan cheese onto each pepper.
- Return the pan to the oven for an additional 5 minutes. The cheese should be melted at this point.
Once you've removed the pan from the oven the Vegetarian Greek Stuffed Peppers are ready to serve! You can enjoy them as-is or garnish them with some fresh herbs. Basil or parsley would work great with these flavors.
You can also substitute the Parmesan cheese for Feta or any variety of cheese you like!
Or, you can simply leave the cheese out altogether if you want to keep this dish vegan.
What To Serve With Mediterranean Stuffed Peppers?
Being that this is such a fresh and healthy meal I love to eat them with a side salad - Something with a vibrant and tangy dressing to complement that tomato sauce. They're also good to serve as-is!
Looking for more vegetarian meals? Check out these recipes!
- Vegetarian Mediterranean Pasta
- Mediterranean Lentil Soup
- Mushroom and Olive Pasta
- Cauliflower and Tomato Pasta
- Lemon Pea Risotto
- Lemon Leek Pasta
- One Pot Veggie Pasta
- Roasted Vegetable Pasta Bake
- Kohlrabi Schnitzel
- Green Pasta Sauce
How Long Do Stuffed Peppers Last In The Fridge?
Any leftovers should last 3-4 days stored in an airtight container in the fridge.
Be sure to allow the peppers to cool completely before transferring to the fridge for storage.
Meals like these Greek Stuffed Peppers are GREAT for the summer months if you've got a vegetable garden.
There is nothing like bell peppers straight from the garden topped with fresh herbs.
After a long winter fresh dishes like this one are totally welcome to shake up my dinner routine!
Love stuffed peppers? Check out these recipes!
Looking For More Stuffed Pepper Recipes? Don't Miss These!
Vegetarian Greek Stuffed Peppers
- 8 oz. gluten free orzo 1 cup dry
- 1 Tbsp. olive oil
- 2 cups spinach
- 1 cup Kalamata olives
- 3 large bell peppers any color
- 1 28 oz. can crushed tomatoes
- 1 Tbsp. sugar
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Italian seasoning
- generous pinch salt
- generous pinch pepper
- ½ cup shredded Parmesan cheese or feta cheese
- ½ cup fresh herbs such as basil or parsley for garnish optional
- Heat oven to 350 degrees.
- Prepare 8 oz. of gluten free orzo (use regular orzo if not GF) according to package instructions. Drain the orzo when it is al dente and place it into a large mixing bowl. Pour 1 Tbsp. of olive oil over the orzo and fluff it up with a fork to prevent clumping.
- Chop 2 cups of fresh spinach.
- Cut 1 cup of Kalamata olives (or olives of choice) into slices.
- Add the spinach and olives to the orzo and mix together completely.
- Cut 3 large bell peppers (any color) in half. Remove the seeds and membranes from the peppers. Set the peppers aside.
- Pour 1 28 oz. can of crushed tomatoes into a cake pan or baking pan of choice. Sprinkle 1 Tbsp. sugar, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Italian seasoning, and a generous pinch of salt and pepper over the crushed tomatoes. Stir the spices into the tomato sauce.
- Place the halved peppers into the cake pan on top of the tomato sauce. Spoon a generous portion of the orzo mixture into each of the pepper halves.
- Cover the cake pan with foil and bake the stuffed peppers for 45 minutes. Remove the pan after 45 minutes and sprinkle a generous amount of Parmesan or feta cheese (or cheese of choice) onto each pepper. Return the pan (without the foil) to the oven for another 5 minutes. The cheese should be melted at this point.
- Remove the pan from the oven and serve immediately.
- Serve the stuffed peppers with a spoonful of the tomato sauce and garnish with chopped basil or parsley (optional).