Stuffed Bell Peppers with Orzo and Pan-Seared Shrimp


Stuffed Bell Peppers with Orzo and Pan Seared Shrimp

Servings 6 Servings


  • Bell Peppers:
  • 3 bell peppers (orange, red and/or yellow), halved
  • 3 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • Vinaigrette:
  • ½ cup red wine vinegar
  • ¼ cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • Orzo:
  • cups orzo
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • cups grape tomatoes, halved
  • ¾ cup finely chopped red onion
  • ½ cup olives, kalamata or castelvetrano
  • 1/3 cup finely chopped cucumber
  • ½ cup chopped fresh basil leaves
  • ¼ cup chopped fresh mint leaves
  • ¾ cup vinaigrette
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • Pan Seared Shrimp:
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons butter
  • ½ teaspoon kosher salt
  • ½ teaspoon paprika
  • ½ fresh lemon


  • Bell Peppers:
  • Preheat the oven to 400°F.
  • In a 9×13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char.
  • Vinaigrette:
  • In a small bowl, mix the vinegar, lemon juice, honey, salt, and pepper. Gradually whisk in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Set aside until ready to use.
  • Orzo:
  • Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the beans, tomatoes, onion, olives, cucumber, basil, mint, enough vinaigrette to coat and salt and pepper. Stuff the warm orzo inside the peppers.
  • Shrimp:
  • Once the shrimp is clean, pat them dry with a paper towel and place into a mixing bowl. Season with salt and paprika.
  • Preheat a cooking pan over medium to medium-high heat. Add butter to the pan and swish around to coat bottom evenly. Add shrimp and cook until opaque, about 2 minutes. Flip each shrimp onto the other side and cook an additional 2 minutes. Remove shrimp from pan. Squeeze fresh lemon juice over the shrimp and place on top of the orzo filled stuffed peppers. Enjoy!