Stuffing veggies is always fun, and these stuffed bell peppers are a delight! Aside from just being gorgeous to look at, these peppers are packed with a beautiful array of Mediterranean flavors. I absolutely love this meatless meal!
For the Peppers:
4red bell pepperssliced lengthwise, seeds and white membrane removed
2tablespoonsextra virgin olive oil
For the Dressing:
4tablespoonsextra virgin olive oil
2tablespoonswhite wine vinegar
2tablespoonsfresh lemon juice
For the Filling:
3/4cupCastelvetrano olives, halved lengthwise
115oz can chickpeas, drained and rinsed
3/4cupcherry tomatoes, halved lengthwise
1/2cupthinly sliced shallot
2tbspfreshly chopped oregano
1/4cupfreshly chopped parsleyplus more for serving
2/3cupcrumbled feta cheese,plus more for topping
kosher saltto taste
black pepperto taste
1/2tsplightly crumbled saffron threads
1/2cuptoasted pine nuts,optional for serving
Preheat oven to 375 degrees F. Bring a pot of water to a boil.
Place bell pepper halves in a 9x13 baking dish. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake until peppers are tender, about 20 minutes.
Meanwhile, in a large bowl, combine the olive oil, white wine vinegar, lemon zest, lemon juice, saffron threads, turmeric and Dijon mustard. Stir to combine. Set aside, allowing the flavors to meld and the saffron time to bloom; about 5 to 7 minutes.
While your saffron is blooming, cook the orzo. When the water reaches a boil, add the orzo and cook until al dente, about 7 minutes. Drain and add to the bowl with the dressing. Add the olives, chickpeas, cherry tomatoes, shallot, oregano, parsley, cayenne and feta. Toss until well combined. Add salt and pepper to taste.
Evenly distribute the orzo mixture into each of the bell peppers; you may have leftover filling depending on the size or your peppers. Top with extra feta if desired and pine nuts. Return to the oven and bake for an additional 5 minutes until the feta is golden brown. Garnish with freshly chopped parsley, serve and enjoy!