Orzo Stuffed Peppers

A few weeks ago I posted an Orzo Pasta Salad recipe. Today’s post is a perfect way of using up leftovers from the salad and in doing so creates another vegetarian meal.

2 peppers
3 tablespoons of grated Parmesan or pecorino for a vegetarian option
Orzo Pasta Salad (recipe below)

Cut the peppers in half through the stalk. Carefully cut the seeds out.
Place on a baking sheet, drizzle with a little oil and season. Roast at 210 degrees for 20 minutes. Remove from the oven and fill the peppers with the orzo pasta salad.
Sprinkle with Parmesan and roast for another 20-30 minutes. Serve with a green salad.

Orzo Pasta Salad Recipe
3 Courgettes chopped
2 mixed peppers
2 cloves garlic crushed
1 red onion cut into wedges
3 tablespoons toasted pine nuts
Basil
250g orzo
Drizzle the vegetables with olive oil and @belazu_co balsamic vinegar. Season and roast at 210 degrees for 30-40 minutes.
Meanwhile cook the pasta according to pack instructions. Drain and mix in the pan with the roasted vegetables to drawn out the flavours. Sprinkle with basil and pine nuts.