Preheat and Roast the Peppers:
Preheat the oven to 400°F (200°C). Place the halved red bell peppers cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Roast for 15 minutes until slightly softened and beginning to char around the edges.
Cook the Orzo:
Meanwhile, bring a pot of salted water to a boil and cook orzo according to package directions until al dente (about 8–10 minutes). Drain and transfer to a large mixing bowl.
Mix the Filling:
To the orzo, add cherry tomatoes, feta cheese, lemon juice, lemon zest, chopped basil, and remaining 1 tablespoon olive oil. Toss to combine and season with salt and pepper to taste.
Stuff the Peppers:
Spoon the orzo mixture evenly into each roasted bell pepper half, pressing gently to fill.
Final Bake:
Return the stuffed peppers to the oven and bake for an additional 10 minutes until heated through and slightly golden on top.
Serve:
Serve warm or at room temperature. Garnish with extra basil or feta if desired.
Tips & Variations
Make it vegan: Omit the feta or use a dairy-free alternative.
Add protein: Mix in chickpeas, white beans, or grilled tofu for a more filling option.
Flavor boost: Add a pinch of crushed red pepper flakes or a drizzle of balsamic glaze before serving.
Storage: Keeps well in the refrigerator for up to 3 days. Enjoy leftovers chilled or reheated.
