Orzo & Feta Stuffed Peppers

Prep Time
Cook Time
Ready In

"From our newspaper the Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (245.1 g)
  • Calories 514.4
  • Total Fat - 19.7 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 8.4 mg
  • Sodium - 127.4 mg
  • Total Carbohydrate - 61.6 g
  • Dietary Fiber - 25.9 g
  • Sugars - 13.2 g
  • Protein - 25.3 g
  • Calcium - 221.5 mg
  • Iron - 7 mg
  • Vitamin C - 100.1 mg
  • Thiamin - 0.8 mg

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Put the peppers in a roasting dish and rub 2 tablespoons of the oil all over them and season with salt and roast for 40–45 minutes until golden and tender and ransfer to a serving dish and set aside.

Step 3

Meanwhile, drop the orzo into a pan of boiling water and stir well to stop it sticking and cook for 6–8 minutes until tender but still with a little bite and then drain and refresh under cold running water and drain again and tip into a mixing bowl.

Step 4

Add the lentils, spring onions, pomegranate molasses and 1 tablespoon of the olive oil and season with salt and mix well.

Step 5

Stuff the cooked peppers with the mix and spoon the remaining orzo around them and arrange the cherry tomatoes and feta over the top.

Step 6

Bash the garlic with a little salt into a paste and then add the coriander and bash again into a paste, add the lemon juice, remaining olive oil and 1 tablespoon of water and mix into a dressing and drizzle over the stuffed peppers and scatter over the pine nuts and serve immediately.

Tips & Variations

No special items needed.