Vegetarian Stuffed Peppers with Basil Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted bell peppers filled with herby orzo pasta, chickpeas, cherry tomatoes, and pine nuts, dressed with a basil vinaigrette. Can serve as a side for many or a vegetarian main for fewer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/3 cup Basil Vinaigrette, (plus more to taste)
- 1 tablespoon extra-virgin olive oil, (plus more for brushing the peppers)
- 5 large bell peppers, (any color, halved lengthwise, cored and seeded)
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ cup uncooked orzo pasta
- ¼ cup toasted pine nuts, (optional)
- 1 cup chickpeas, (cooked from scratch or canned)
- 1 cup cherry tomatoes, (halved)
- 1 large shallot, (minced)
- ¼ cup chopped (pitted kalamata olives)
- 1/3 cup crumbled creamy feta cheese ((from a 2-ounce block))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 223mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 52mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 223MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.