Orzo stuffed peppers are filled with orzo, pesto, cherry tomatoes, and tangy feta cheese. The creamy mozzarella melted on top of these stuffed peppers really adds so much great flavor!
In a large pot boil your water over high heat. Add in the orzo and salt. Cook for 5 to 7 minutes or until al dente. Stir occasionally so the orzo doesn’t stick to the pot.
While the orzo is cooking wash the peppers and dry them with a clean kitchen town. Cut the peppers in half longways. Keep the stems intact. Remove the seeds and any membranes. Place the peppers in an oiled baking dish and bake at 350 ° F for 20 minutes.
Remove the orzo from the heat and drain. Do not rinse. Set aside.
To the same pot (no need to clean it) add it back to the burner over low to medium heat. Add the tomatoes, oil, garlic, shallot, lemon juice, red pepper flakes, salt, and pepper to the large pot. Saute for 3-5 minutes or until the tomatoes have softened.
To the pot add the orzo, pesto, 3/4 cup mozzarella cheese, and 3/4 cup feta cheese. Stir until fully incorporated. Remove from the heat.
Fill up each half of the bell peppers evenly with the orzo mixture.
Sprinkle the tops with the remainder of the mozzarella cheese and feta cheese.
Bake at 350 ° F for 15 minutes or until heated through.