Description
A delicious dish featuring bell or poblano peppers stuffed with a savory orzo mixture and topped with creamy burrata cheese and crispy prosciutto.
Ingredients
Scale
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 1 small shallot, chopped
- 2 cloves garlic, grated
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Chili flakes, to taste
- 3–4 bell or poblano peppers
- 1 pound orzo pasta
- 6 ounces salami, chopped
- 3 ounces pepperoni, chopped
- ½ cup shaved Parmesan cheese
- 1 cup mixed pitted olives, chopped
- ½ cup sliced pepperoncini
- 1 cup fresh basil leaves
- 3 ounces prosciutto
- 3 balls burrata cheese, at room temperature
Instructions
- To make the dressing, combine all ingredients in a glass jar and whisk until smooth. Season with salt, black pepper, and chili flakes.
- Place the peppers over an open flame on a gas burner and lightly char them, turning occasionally for 3-4 minutes. Alternatively, broil the peppers for 2-3 minutes, watching closely. Avoid burning them; aim for a light char.
- Transfer the charred peppers to a bowl and cover with a plate. Let them steam for 10 minutes, then slice the peppers in half and discard the seeds.
- Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain well.
- In a large bowl, toss the hot orzo with the prepared dressing and Parmesan cheese. Add the salami, pepperoni, olives, pepperoncini, and basil. Toss well to combine.
- Crisp the prosciutto in a skillet over medium heat until it becomes crunchy.
- Arrange the peppers on a serving plate and stuff each with the orzo mixture. Tear the burrata cheese over the stuffed peppers and top with crispy prosciutto. Serve and enjoy!
Notes
- Make sure not to overcook the peppers; they should be slightly firm.
- This dish can be served warm or at room temperature.
- You can replace the orzo with another type of pasta if desired.
- Feel free to add more vegetables or spices to the orzo mixture according to your taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stuffing and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg