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Easy Meals

Wild Wonders® Peppers Stuffed with Mediterranean Orzo

Wild Wonders® peppers stuffed with Mediterranean orzo are made with bold, beautifully colored sweet peppers stuffed with a creamy blend of orzo, olives, tomatoes, fresh herbs, spices and feta cheese. 

Orzo stuffed peppers with tomatoes, olives, zucchini, artichoke and feta cheese

Packed with fresh flavors and easy to assemble, these Wild Wonders® peppers stuffed with mediterranean orzo make for a great veggie-forward meal or side dish to any summer meal. The mediterranean flavors of tomatoes, peppers, olives and feta cheese are ones I never get sick of eating in different ways which is why I wanted to combine them into a fun meal I know you’ll love too. 

Have you ever seen peppers so colorful and gorgeous? These Wild Wonders® peppers from Sunset® are known for their beautiful colors and extra sweet taste which shines through in the recipe where they are roasted (or grilled) and stuffed with a mediterranean orzo salad. 

Wild Wonders® peppers are a bright mix of red, yellow, orange and chocolate-colored peppers and are way sweeter than bell peppers — stuff ‘em or slice ‘em, you’ll step up any dish by adding these peppers into the mix! 

wild wonders peppers from Sunset

SUNSET® produce is always in my cart at the grocery store because of its unmatched quality and their overall dedication to freshness and innovation in the produce department. From peppers to tomatoes to cucumbers and more, there are endless possibilities for how you can use their produce to elevate a meal in numerous ways. 

Peppers are an excellent source of Vitamin C and super versatile. From snacking to stuffed, they really add a nice crunch to any meal occasion! I especially love how sweet these Wild Wonders® peppers are and how their bold colors can make any meal more fun! 

Orzo stuffed peppers
How to make stuffed peppers with orzo

Ingredients for orzo stuffed peppers

  • SUNSET® Wild Wonders® peppers 
  • Orzo
  • Kalamata olives
  • Cherry tomatoes
  • Feta or goat cheese 
  • Artichoke hearts 
  • Zucchini 
  • olive oil 
  • Lemon 
  • Oregano 
  • Garlic powder 
  • Salt & pepper 
Orzo stuffed peppers with tomatoes, olives, zucchini, artichoke and feta cheese

Wild Wonders® Peppers Stuffed with Mediterranean Orzo

Maggie Michalczyk, RDN
Peppers stuffed with Mediterranean orzo make for a plant-based dinner or side dish that bursting with fresh flavor from olives, tomatoes, artichokes, lemon, zucchini and feta. 
Prep Time 8 hrs 10 mins
Cook Time 10 mins
Servings 4 servings

Ingredients
  

  • 2 packages Wild Wonders® peppers
  • 1 tsp. + 1 tbsp. olive oil
  • 1 cup orzo
  • 1 cup cherry tomatoes halved
  • ½ cup Kalamata olives quartered
  • ½ cup artichoke hearts quartered
  • cup crumbled feta cheese
  • 2 tsp. oregano
  • Juice of ½ lemon

Instructions
 

  • Preheat the oven to 400 degree F. Line a baking sheet with parchment paper. Wash and slice each pepper lengthwise removing the inside stems and seeds. 
  • Toss with olive oil, garlic powder, salt and pepper. Place on the lined baking sheet and bake for 10 minutes.
  • While the peppers are roasting, prepare the orzo according to the package directions. Drain and rinse with cold water. 
  • Next, sauté the zucchini and tomatoes until tender. Let cool and toss with sliced tomatoes, olives, artichoke hearts, oregano, lemon juice and crumbled feta cheese. Toss everything together with the cooled orzo including the 1 tbsp. of olive oil. 
  • Spoon orzo salad into the peppers, filling each one to the top. Serve immediately and enjoy!
Keyword orzo stuffed peppers

More recipes using SUNSET® produce that you’re sure to love:

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Easy Meals

Tomato White Bean Salad

Tomato white bean salad is made with cherry tomatoes, white beans, olives, roasted red peppers, fresh herbs, olive oil and parmesan. It comes together simply for a flavorful meal or side dish for warm weather. 

tomato and herb white bean salad with olives and roasted red pepper

As the weather warms up here in Chicago and it’s finally starting to feel like spring, I find myself craving lots of fresh flavors, and cold dishes like salads or no lettuce salads that are easy to put together and taste like spring! 

One vegetable that tastes like pure spring? Lolli Bombs™ tomatoes from SUNSET®. Perhaps the most juicy and sweet cherry tomatoes I’ve ever had, Lolli Bombs™. They are bright yellow and truly add such a nice, bright, and juicy flavor to each bite of this bean salad. 

Packed on the vine, don’t hesitate to grab a pack or two when you see them at the store this summer as they make for a delicious ingredient or snack! 

Plus when it starts getting hot out often the last thing we want to do is turn on our ovens. Keep this super simple tomato and bean salad in your back pocket for this summer when it’s too hot to cook — you can feel good knowing it’s packed with fiber and plant-based protein and vitamin C. 

Ingredients for tomato white bean salad:

  • SUNSET® Lolli Bombs™ Tomatoes
  • White beans
  • Kalamata olives
  • Roasted red peppers
  • Fresh parsley
  • Fresh mint 
  • Lemon 
  • Extra-virgin olive oil 
  • Shaved parmesan or crumbled feta cheese
  • Salt and pepper 

This is one of those recipes that actually tastes even better the next day once all of the flavors have come together overnight in the fridge. Store covered in the fridge for 2-3 days. Eat the leftovers on toast, a pita, as a side to a main dish, or just as is! 

As a dietitian I strive to empower others to make healthy eating fun and to infuse flavor and enjoyment into what they eat on a daily basis. That’s one of the many reasons I enjoy partnering with SUNSET® because those same values are infused into their mission and showcased in the amazing produce they grow. You will always find their produce in my cart at the grocery store!

tomato and herb white bean salad with olives and roasted red pepper

Tomato White Bean Salad

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 10 mins
Servings 3 servings

Ingredients
  

  • 1 carton SUNSET® Lolli Bombs™ tomatoes halved
  • 1 can white beans drained and rinsed
  • ½ cup pitted Kalamata olives halved
  • ½ cup roasted red peppers chopped
  • ¼ cup fresh minted chopped
  • ¼ cup fresh parsley chopped
  • 2 tbsp. extra-virgin olive oil
  • ¼ cup grated parmesan cheese or feta crumbles

Instructions
 

  • In a medium-sized bowl combine all of the ingredients together. Add chopped herbs, olive oil, and cheese. Toss everything together until well combined.
  • Serve immediately or store in the fridge for an hour before serving.
  • Store leftovers covered in the fridge for 3-4 days. 

This post was created in partnership with SUNSET®. As always all opinions are my own and I appreciate your support!

More recipes with SUNSET® produce you’re sure to love:

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fresh and healthy tomato white bean salad