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Stuffed Peppers with Orzo and Chorizo

Stuffed Peppers with Orzo and Chorizo

 
Prep time 20 minutes
Cook time 40 minutes
Ready in 1 hour
Makes 4 servings

Ingredients

  • 3/4 cup orzo pasta
  • 4 red bell peppers
  • 3 chorizo sausages, removed from casings
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup pepper tops, chopped
  • 1 extra virgin olive oil
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp garlic powder
  • 1 handful parmesan cheese + additional for garnish
  • 3 tsp chopped fresh flat leaf parsley
 

Directions

1. Preheat oven to 350ยฐF.
2. Bring a pot of water to a boil and season with salt. Cook the orzo for 8-10 minutes until al dente. Drain and set aside in a large bowl with a drizzle of olive oil to prevent it from sticking together.
3. Prepare the red peppers by trimming the tops ยผ inch. Remove the stem and keep the tops and chop them up. Lastly, carefully shave off a thin piece off of the bottom of each pepper (without completely chopping it off) so that they stand up straight while they bake.
4. Bring a saute pan to medium high heat and add in drizzle of olive oil. Toss in the ground chorizo and break it up into bite size pieces. Cook for 5 minutes until it browns.
5. Place the chorizo in a bowl and reserve the pan juices. Toss in the onion, garlic and peppers then season with 1 tsp each of salt, black pepper and garlic. Cook for 5 minutes on medium heat.
6. Add the chorizo and orzo into the onion and pepper mixture. Mix carefully to combine it all and season with one more tsp each of salt and pepper. Sprinkle in some parsley and throw in a handful of parmesan cheese.
7. Carefully stuff each pepper with the orzo mixture and cook in an olive oil lined baking dish for 30-40 minutes.
8. Enjoy with a sprinkle of more parsley and parmesan and serve with a side salad.
 
Recipe by Alexe Lawrence of