Orzo-Stuffed Peppers


A bunch of red bell peppers in her fridge motivated Judy Hickman Armstrong to whip up this dish, which won an honorable mention in VT's 2007 reader recipe contest. “I’ve combined leeks, orzo, and bell peppers before,” she says. “I thought Key lime yogurt would make a great variation of a traditional stuffed bell pepper.” The verdict from VT food editor Mary Margaret Chappell? “Anyone who uses fresh marjoram gets a gold star from me—it’s so uncommon and so good.”

  • 6Servings


  • 6 large red or yellow bell peppers
  • 1 Tbs. olive oil
  • 1 Tbs. butter
  • 1 leek, white and pale green parts thinly sliced (1 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 1/2 cups orzo pasta
  • 1 cup grape tomatoes, halved
  • 3 Tbs. fresh marjoram leaves
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 2 1/2 cups low-sodium vegetable broth, divided
  • 1 6-oz. container Stonyfield Farms Key Lime Yogurt
  • 1 cup grated Romano cheese, divided


Preheat oven to 350˚F. Coat 8- x 12-inch baking dish with cooking spray. Slice tops from peppers, and set peppers upright in prepared baking dish.

Heat oil and butter in saucepan over medium heat. Add leek and garlic; sauté 2 minutes. Stir in orzo, tomatoes, marjoram, salt, and cayenne pepper; sauté 1 minute. Add 2 cups broth, cover, and simmer 5 minutes. Remove from heat; stir in yogurt and 3/4 cup cheese.

Spoon orzo mixture into peppers. Top with remaining cheese, and set stems atop peppers. Pour remaining broth around peppers. Cover with foil, and bake 30 minutes. Garnish with limes and zest.

Nutrition Information

  • Calories: 313
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 19 mg
  • Fat Content: 14.5 g
  • Fiber Content: 4 g
  • Protein Content: 12 g
  • Saturated Fat Content: 5.5 g
  • Sodium Content: 823 mg
  • Sugar Content: 11 g