Peppers Stuffed with Beef, Ricotta, & Orzo

Stuffed Red Peppers

The stuffing filled 2 1/2 peppers perfectly. I had used the other 1/2 pepper the day before.


  • 8oz (240gr) ground beef
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp dried oregano
  • 1/2 cup (3.5oz, 100gr) orzo
  • 1 cup (8oz, 250ml) tomato sauce
  • 1/4 cup Greek olives (about 10)
  • 23 nicely shaped bell peppers
  • 1/2 cup (4oz, 120gr) ricotta cheese


  • Put medium pot of water on high heat for the pasta.
  • When boiling cook pasta according to package directions.
  • When done remove from heat and drain
  • Put a large pot of water for the peppers on high heat and bring to a boil.
  • Cut peppers in half the long way and clean. (try to find flat sides before cutting)
  • When water is boiling drop peppers in and simmer for 5 minutes.
  • Remove and put into a baking dish.
  • Heat oil in a skillet over medium-high heat.
  • Add onion, celery, and sauté until tender, about 5 minutes.
  • Add garlic, paprika, cumin, chili powder and sauté briefly.
  • Add beef and sauté until cooked through breaking it up as it cooks.
  • Add tomato sauce and herbs to skillet. Stir well
  • Add pasta, ricotta, and stir well to combine.
  • When ready spoon mixture into the peppers.
  • Cover with foil or a lid and bake for 20 minutes at 400F (200C).
  • Remove from oven and serve.


Use any color pepper you like. If they are large, the filling should fill 2 peppers (4 halves)


Keywords: stuffed peppers, stuffed vegetables, peppers

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