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Greek Orzo Stuffed Peppers

The beauty and size of these peppers make for such an attractive vessel for stuffing. The orzo salad can be made a few days in advance for your convenience.
Prep time: 35 minutes
Servings: 6-10
Print Recipe

  • 2 cups water

  • 1 cup orzo

  • ¼ cup diced red onion

  • 2 cloves finely diced garlic

  • ⅓ cup crumbled Feta cheese

  • 3 scallions, finely sliced

  • 1 cup Kalamata olives, pits removed and roughly chopped

  • Salt and pepper to taste

  • 1 tsp. dried oregano

  • ¼ cup extra virgin olive oil

  • ¼ cup red wine vinegar

  • ½ cup fresh basil leaves, chopped

  • Bring water to a boil on medium heat.

  • Add orzo and cook according to package instructions or until tender.

  • Add all other ingredients and toss gently.

  • Set salad aside or place in the fridge until ready to serve.

  • 6 Mucci Rustico Peppers, halved length-wise and deseeded.

  • Place peppers on a platter and stuff each half with approximately ½ cup orzo salad mixture.

  • Serve and enjoy!

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