Tuesday Toast with Inspired Art of Cooking Mediterranean Stuffed Peppers

Guest Post

Today’s guest blogger is Karen Peek from http://www.inspiredartofcooking.com/. If you haven’t been over to her blog, I highly suggest you do. She has some very interesting posts. She also recently published her very own cookbook.

Below is a recipe that she wrote for Suzy Eats:

  Mediterranean-Style Stuffed Peppers



1½ cups whole- wheat orzo

4-6 bell peppers

3-4 diced shallots

½ – 1 cup chopped black olives, pitted

1 – 1½ cups crumbled feta cheese

2-4 Tbsp chopped fresh parsley (1-2 Tbsp dried)

ground black pepper to taste

1-2 Tbsp rice wine vinegar

¼ – ⅓ cup extra- virgin olive oil

½ -1 cup bread crumbs

½ – 1 cup grated parmesan cheese

2-4 Tbsp chopped chives (fresh/dried)



1.      Preheat oven to 400°.

2.      Bring 4 cups water to a boil in saucepot on stovetop.  Add salt to boiling water to flavor pasta (optional).  Then add orzo to pot and cook until just tender (about 8-10 minutes).  Drain water.  Put orzo in a large bowl.

3.      Slice tops off bell peppers and carefully remove ribs and seeds.

4.      Place bell peppers upright in a tall-sided baking dish.

5.      Combine shallots, olives, feta cheese, parsley and pepper with orzo and mix all together.

6.      Stir in rice wine vinegar and 1-2 Tbsp olive oil with orzo.

7.      Spoon some mixture into each bell pepper, filling them to the rim.

8.      In a small bowl, mix bread crumbs, parmesan cheese and chives.  Spoon some bread crumbs on top of each pepper and then drizzle olive oil over bread crumbs.  

9.      Bake in oven 30-45 minutes.  Serves 4-6.


Original Ingredient: Replace With:
Whole- wheat orzo semolina orzo, wild rice, or any type of rice
shallots ¼ – ½ small onion
black olives any type of olives
Crumbled feta cheese soy- based feta cheese, firm tofu (drained and crumbled), gorgonzola cheese , blue cheese, or goat cheese
parsley chervil or cilantro
rice wine vinegar distilled vinegar, red wine vinegar, white wine vinegar, sherry vinegar, or apple cider vinegar
extra- virgin olive oil vegetable oil, melted butter/margarine, or dairy-free margarine
bread crumbs process day-old bread/rice bread/brown rice bread/whole- wheat saltines/oats, Panko, or flavored store-bought bread crumbs
parmesan cheese any  type of grated cheese or soy-based grated cheese cheese
chives green onion



-          Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands. 

-          To maintain freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

-          Store bread crumbs in freezer for longer shelf life.

-          To make homemade bread crumbs, process any type of bread in a food processor.  Flavor by adding herbs to processor.


3 Responses to “Tuesday Toast with Inspired Art of Cooking Mediterranean Stuffed Peppers”

  1. Wendy IreneNo Gravatar Says:

    Thank you for sharing the recipe inspiration Karen! It sounds really good and healthy :)


    Karen PeekNo Gravatar Reply:

    Your very welcome Wendy. I hope you will enjoy it. Thank you for the comment.


  2. Karen PeekNo Gravatar Says:

    Thanks for sharing this Suzy!.


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