Monday, January 14, 2013

Back to Healthy - Orzo Stuffed Peppers


We had a pretty quiet weekend around here, but I always feel the urge to be at home and relax in January, so the slow pace was fine with me. I did make a trip to East Lansing to take Melissa out for breakfast and bring her everything she forgot to take with her, when she went back to college, after break. Her things do tend to get spread around the house when she is home :-)

We are getting back into healthy eating, going to the gym and walking when the weather permits. I have made a meatless version of this recipe a couple times before, and it has a lot of great flavor and is different than the usual stuffed peppers, made with rice. Orzo pasta is easy and quick to prepare and the addition of zucchini, tomatoes and ground turkey, as well as the brightly colored peppers, make this a healthy, filling and pretty dish.

Recipe for Orzo Stuffed Peppers

Adapted from Giada's Kitchen

1 28 ounce can diced tomatoes

1 zucchini, chopped fine

1/2 cup grated parmesan cheese

1/4 cup olive oil

2 garlic cloves, minced

1 tsp. salt

1 tsp. pepper

4 cups low sodium chicken broth

1 1/2 cups orzo pasta

1 pound ground turkey

6 -8 sweet bell peppers (red and yellow)

Preheat oven to 400 degrees

Cook and brown the ground turkey, until just done. Drain on plate with paper towel.

Pour the tomatoes and their juice into a large bowl. Add the zucchini, cheese, olive oil, garlic, ground turkey, salt and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium sauce pan. Add the orzo and cook for 6 - 8 minutes until almost done. Drain and reserve the chicken broth. Add the orzo to the vegetable and turkey mixture and stir to combine. Transfer the chicken broth to a baking dish.

Slice the tops off the peppers and remove seeds. If necessary cut a thin slice from the bottom, without cutting through. This will help the peppers stand up.

Spoon the orzo mixture into the peppers and place in the baking dish, with the chicken broth. Cover the dish with foil and bake for 45 minutes. Remove the foil and sprinkle each pepper with a little grated parmesan cheese. Continue baking for 15 more minutes.

Happy Monday!


{Linking with these friends}

Gooseberry Patch

Savvy Southern Style

Between Naps On The Porch

Rattlebridge Farm

This Gal Cooks

Back For Seconds

Mom's Test Kitchen

Semi Homemade Mom

Homemade Ginger

Simple Living and Eating

Barns and Noodles

Cheerios and Lattes - Iron Chef Mom



  1. I discovered orzo a few years back and love finding new recipes using it. With the beautiful colored peppers available right now in Florida, this will be doubly delicious!

  2. My oldest daughter's Greek mother-in-law makes the very, very best stuffed peppers. I have tried her recipe but it's just not the same. I'll try yours and see what happens!
    Your site is beautifully designed, and btw...I live in Grand Rapids! (go MSU!)

  3. Thanks! Just copied that and printed it out. Can't wait to try it!

  4. I am new to your blog and found it on the Semi-homemade link party! These look so good. I love orzo and I love hiding veggies in food so my grandkids will eat it. This is going to be a must on my next menu.

  5. The orzo pasta is a nice change from rice thanks for sharing this great recipe with us on foodie friday,

  6. Yum, they look delicious. I've never eating stuffed peppers.. I'm missing out!

    Thanks so much for sharing this at The DIY Dreamer... From Dream To Reality! I'm looking forward to seeing what you link up this evening! :)

  7. I love these. I have my whole family making them now.


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