Orzo Stuffed Roasted Red Peppers

We're celebrating peppers at Veggie Buds Club this month and these stuffed roasted red peppers are absolutely divine! They are bursting with flavor and yet totally kid-friendly. If you think your kiddo/s will find the flavor to be too much simply adjust their servings- examples include omitting the garlic and oregano in the roasting process and omitting the kalamata olives. Simple roasted red peppers stuffed with orzo pasta and topped with fresh basil is a totally tasty kid meal. What's great is that you can still add all of the extra flavors and toppings to the adult servings- yum! 

Orzo Stuffed Roasted Red Peppers with Roasted Cherry Tomatoes

INGREDIENTS
For roasted red peppers and cherry tomatoes

• 2 red bell peppers, halved
• 2 cloves of garlic, minced
• 1 Tablespoon olive oil
• 4 sprigs fresh oregano
• 1 cup cherry tomatoes
• Salt and pepper

For orzo pasta

• 3/4 cup dry orzo
• 2 Tablespoons balsamic vinegar
• 1/2 cup pitted kalamata olives, chopped
• 2 Tablespoons pine nuts
• 2 Tablespoons fresh basil, chopped
• 1/2 cup crumbled feta cheese
• 1/2 lemon

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. In a glass baking dish, place the halved peppers on one side and cherry tomatoes on the other side. Drizzle olive oil on top and rub over the peppers and tomatoes. Sprinkle the minced garlic into each pepper and place one sprig of oregano into each pepper. Sprinkle a pinch of salt and pepper over peppers and tomatoes. Place baking dish in oven and roast for about 25 minutes.
3. Meanwhile, bring a pot of water to a boil and add the orzo pasta. Boil for about 10 minutes until the pasta is al dente. While the pasta is cooking, toast the pine nuts in a dry pan over medium heat for 1-2 minutes until toasted (watch closely as they go from toasted to burned very quickly!).
4. Drain the orzo and mix in the balsamic vinegar and kalamata olives.
5. Take the peppers out of the oven and stuff with the orzo mixture. Top with toasted pine nuts, chopped fresh basil, feta cheese, and fresh squeezed lemon juice.

See notes below on how to meal prep to make this a quick weeknight meal!

To prep ahead simply:

1. Toast pine nuts, place in Tupperware in fridge.
2. Cook orzo and mix in balsamic vinegar, place in Tupperware in fridge.
3. When it's time to make dinner, roast the peppers and tomatoes according to above instructions. Microwave orzo, mix in kalamata olives, stuff peppers, and top with toasted pine nuts, chopped fresh basil, feta cheese, and lemon juice.