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Carlota Fariña


Pimientos rellenos de orzo, feta y menta fresca
If there’s something I really love it’s those dishes that are really easy to prepare or those that simply require putting something in the oven. Because the weather is still not that hot, I will continue indulging in one of my favorite pleasures, roasting food as this stuffed peppers with orzo, a wonderful recipe for you today.
You may not be very familiar with orzo, in that case let me tell you it’s a type of Italian pasta frequently used in soups, salads, or orzotto (what we call “faux risotto”). I love this dish in particular because it’s a different way of enjoying pasta at home.
Stuffed peppers

These peppers can be served as a main course or even as a first course if you have friends or family over for lunch. And because details are important, one final touch is essential: some chopped fresh mint. I discovered the magic of adding a fresh touch of mint to some of my dishes a few years ago when some secrets of Greek cuisine were revealed to me by a wonderful woman on the island of Crete.



3 red peppers

150 gr orzo

100 gr feta cheese

Some fresh mint leaves

Some extra virgin olive oil



Preheat oven to 180º, cut the peppers longitudinally, and place them in an oven dish, then add a dash of olive oil and some mint leaves.  Cover the dish with aluminum foil and roast for 20-25 minutes.

In the meantime, cook the orzo for 6 minutes in a pot with abundant water and salt. Strain the pasta and place it in a bowl. Now crumble the feta cheese over it, add the chopped mint, pour some olive oil on top, and mix well. In this particular case, I also added a handful of herbes de Provence, because I love them.

It’s time now to get the peppers from the oven. Stuff them with this mix you have just prepared, serve, and…buon appetito!!

By the way: they are also delicious cold. If you try these stuffed peppers with orzo, tag me on Instagram so I can see them.



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