One of the best weeknight meals for me are stuffed peppers. It’s a really beautiful way to serve up dinner without much effort. The best part is you can keep it pretty healthy! I love stuffing peppers with Jovial Foods orzo made with cassava flour, so it’s completely grain and gluten free! Plus lots of veggies like mushrooms and coarsely chopped spinach. I, of course, also love giving my stuffed peppers some Indian flavor and love using Pure Indian Foods tandoori seasoning to spice the orzo and veggies up. It results in the most beautiful and flavorful dish. For finishing touches, I drizzle some of my creamy cilantro chutney on top for the perfect balance of heat and acidity. Hope you give this a try, and let me know how you like it by leaving a comment below. Enjoy!
Tandoori Orzo Stuffed Peppers
- 4 red, orange and/or yellow bell peppers, de-seeded, and sliced lengthwise (stem on)
- avocado oil for drizzling
- 1 box Jovial Foods orzo pasta https://jovialfoods.com/100-organic-grain-free-cassava-orzo/
- 2 tbsp oil of choice
- 1 small red onion chopped
- 1 12 oz package mushrooms cleaned and sliced I prefer cremini or baby bella mushrooms
- 1 cup chopped fresh spinach
- 3/4 cup greek yogurt
- 1 tbsp tandoori seasoning
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp red chili powder or cayenne
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp garlic grated
- 1 tbsp ginger grated
- 1 cup feta, divided optional
- Creamy cilantro chutney and lime wedges to serve
- Pre-heat oven to 450 degrees F.
- Slice peppers lengthwise and lay face down on a parchemnt paper lined baking sheet. Do not overcrowd. Drizzle with oil and a sprinkle of salt. Bake in oven for 10 minutes.
- Now, cook orzo according to package in boiling water for 3-4 minutes until al dente (do not fully cook). Drain and rinse.
- Remove from oven and carefully pour out any moisture from inside peppers. Set aside.
- Mix yogurt and all spices together to form your tandoori marinade. You can also leave the yogurt out and just mix the dry spices, or use a dairy free yogurt alternative.
- Sauté onions and grated garlic and ginger on medium-high heat in high smoke point oil of choice on a pan until golden brown.
- Add in mushrooms and a sprinkle of salt to remove moisture from mushrooms and saute until mushrooms are golden brown. Then, add in marinade and sauté for a few minutes, allowing moisture from yogurt to evaporate quite a bit before moving to next step.
- Finally, add in cooked orzo and chopped spinach and saute for a few minutes until orzo is cooked.
- Turn off heat and put about 2-3 tablespoons of filling into each pepper on baking sheet. Top with feta (optional).
- Place back in oven for 5-10 minutes until feta is golden brown.
- Remove and serve immediately with creamy cilantro chutney. Enjoy!