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Tandoori orzo suffed peppers

Tandoori Orzo Stuffed Peppers

Shivangi Rao
By Shivangi Rao
Prep Time 15 mins
Cook Time 25 mins
Course Entrees, Vegetarian Dishes
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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!
Tried this recipe?Mention @raodyrecipes if you like it!