Orzo Stuffed Bell Peppers

Total Time
Prep 15 mins
Cook 45 mins

I'm really into stuffed peppers right now.

Ingredients Nutrition


  1. Preheat oven to 350. Prepare pasta according to package directions; drain and set aside.
  2. Heat oil in medium saucepan; add garlic, onion and celery. Cover and cook until vegetables are soft.
  3. Remove from heat. Stir in pasta, thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese.
  4. Cut tops off the peppers and remove seeds.
  5. Cut a small piece off the bottoms so peppers will stand upright.
  6. Spoon the pasta mixture into each pepper and set in baking dish.
  7. Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers.
  8. Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately.


Most Helpful

Another very good stuffed pepper. I used fresh thyme about 1 1/2 teaspoons. I cut the top off but saved it to put back on as it baked. I only needed 4 of the 6 GAINT peppers that I had and divided the filling between them. I used 1 tablespoon olive oil in the baking dish not the chicken broth. Thank you for sharing this recipe. Made for *My Three Chefs game* 2008 my Theme: *Stuffed Peppers*

Charlotte J June 11, 2008

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