Description
A delicious and colorful dish featuring bell peppers stuffed with orzo pasta and topped with creamy burrata cheese.
Ingredients
Scale
- 4 large bell peppers
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 balls of burrata cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the orzo pasta in vegetable broth according to package instructions.
- In a large bowl, combine cooked orzo, cherry tomatoes, spinach, feta cheese, basil, olive oil, salt, and pepper.
- Cut the tops off the bell peppers and remove the seeds.
- Stuff each bell pepper with the orzo mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Remove the foil, add a ball of burrata on top of each pepper, and bake for an additional 5-10 minutes until the cheese is slightly melted.
- Serve warm and enjoy!
Notes
- Feel free to use any color of bell peppers.
- For a spicier kick, add some red pepper flakes to the filling.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg