Grilled Mediterranean Stuffed Peppers Recipe by Rocco Dispirito Looking for a nutritious and satisfying meal you can make on the fly? Try our Grilled Mediterranean Peppers. In true Mediterranean style, these stuffed peppers are best enjoyed outside among friends and family. Enjoy with a glass of chilled white wine and make meal time memorable. 6 Servings 20 minutesPrep Time 20 minutesCook Time print Ingredients Directions Ingredients 2 tablespoons Bertolli® Extra Virgin Olive Oil Rich Taste, divided 1-1/2 cups uncooked orzo pasta (10 ounces) 1 can (14.5 ounces) vegetable broth 1 jar (24 Ounces) Bertolli® Parmesan & Romano with Cracked Black Pepper, divided 6 ounces crumbled Feta cheese 1/2 cup coarsely chopped smoked almonds (2 ounces) 1/2 cup chopped fresh mint,, divided 6 large red, yellow or orange bell peppers,, top 1/2 inch removed, seeded Directions Step 1: Preheat grill to high heat. Step 2: Heat 1 Tbsp. oil in medium skillet on medium-high heat. Step 3: Add pasta; cook and stir 2-3 min. or until light golden brown. Step 4: Stir in broth and 1 cup sauce; bring to boil. Reduce heat to low; cover. Cook 4 min. or until pasta is very al dente, stirring occasionally. Step 5: Remove from heat; cool slightly. Stir in cheese, almonds and half the mint. Step 6: Brush outsides of peppers with remaining oil. Grill 4-6 min. or until crisp-tender and lightly marked on all sides, turning frequently; cool slightly. Step 7: Place each pepper in center of 12"x12" square of heavy duty foil (double up two layers of regular aluminum foil in place of heavy duty foil). Step 8: Bring sides of foil up and shape foil around each pepper, leaving the top open. Shape foil into a stable base to secure peppers firmly and keep them upright while grilling. Fill each pepper with 1 Tbsp. sauce and about ¾ cup orzo mixture. Step 9: Grill peppers 8-10 min. or until filling is heated through. Carefully remove from foil. Sprinkle with reserved mint before serving with warmed remaining sauce. Step 10: Variations: For a colorful appetizer, substitute multi-colored mini sweet peppers for the bell peppers. Halve peppers lengthwise and remove stems and seeds. Fill each with about 1 Tbsp. orzo mixture. Arrange filled peppers in grill-safe disposable foil pan. Grill and serve as directed. To prepare in oven, preheat oven to 400˚F. Bring sides of foil up and seal at the top to fully enclose each pepper. Arrange on rimmed baking sheet and bake 20-25 min. or until peppers are softened and filling is heated through. Tips: To prepare peppers in the oven preheat oven to 400˚F. Prepare orzo mixture as directed but do not grill peppers. Fill raw peppers with orzo mixture and place on foil squares. Bring sides of foil up and seal at the top to fully enclose each pepper. Arrange on rimmed baking sheet and bake 20-25 min. or until peppers are softened and filling is heated through. Substitute coarsely chopped pitted Kalamata olives for the almonds. For a colorful appetizer, substitute multi-colored mini sweet peppers for the bell peppers. Halve peppers lengthwise and remove stems and seeds. Fill each with about 1 tablespoon orzo mixture. Arrange filled peppers in grill-safe disposable foil pan. Grill and serve as directed. Double up two layers of regular aluminum foil in place of heavy duty foil. Recipe by Rocco Dispirito Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
