Units
Scale
Ingredients
- 4 bell peppers
- 1 tbsp olive oil
- 1 tsp dired basil
- 1 tsp dried oregano
- salt and black pepper (to taste)
Lemon Garlic Orzo
- 2 tbsp olive oil
- 5–6 grated garlic cloves
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 cup orzo
- salt and black pepper
- 2 1/2 cups water
- 1 lemon (juice and zest)
- 1 cup grated vegan cheese
- 1 tin butter beans or cannellini beans (drained and rinsed )
- 3–5 tbsp vegan basil pesto
To Serve
- baby tomatoes
- sliced onions
- fresh oregano/ fresh basil
- chilli flakes/ chilli oil
Instructions
- Pre-heat oven to 200°C/392°F.
- Herby roasted peppers: Halve peppers in half, coat with dried basil, dried oregano, salt, black pepper and a little olive oil. Bake for 30 minutes, flip and bake for another 15 minutes.
- Lemon garlic orzo: Heat oil in a large pot. Add grated garlic and dried herbs. Cook for 60 seconds, while stirring to prevent burning, Add in the orzo, and cook for 2-3 minutes, while continuously stirring. Add water, and bring to a boil until all the water has been cooked off. The orzo should be al dente. Turn heat to low, and mix in the beans, lemon juice, lemon zest and vegan cheese. Cook for 1-2 more minutes. Remove from heat and mix in the basil pesto.
- Stuff peppers: Gently stuff peppers with the lemon garlic orzo, and serve cold with baby tomatoes, sliced onions, fresh basil and fresh oregano. If serving warm, grill/broil for a few minutes or until warm. You could also bake them if you prefer. Enjoy!
Nutrition
- Calories: 385