These White Wine Orzo Stuffed Peppers are amazing! It’s no secret in my house if I could eat pasta every day I would, unfortunately my husband dowsn’t feel the same. However I think I’ve found a way to sneak more in with these stuffed peppers. Vegan, creamy, packed with flavour and pasta what’s not to love?

Serves 6

INGREDIENTS

6 Bell Peppers

1 Brown Onion

2 Courgettes

A Pinch of Salt and Pepper

1 Teaspoon Mixed Herbs

1 Teaspoon Minced Garlic

2 Cups Orzo

3 Cups White Wine

3 Cups Water

3 Handfuls Spinach

2 Handfuls Violife Mozzarella Flavoured Grated (or your favourite grated mozzarella if you don’t mind this not being vegan)

METHOD

Preheat your oven to 180°C.

Slice your bell peppers in half and remove the seeds. Place them into two baking trays and drizzle some oil over the peppers.

Place the peppers in the oven for approximately half an hour.

Dice the onion and courgettes. Add to a deep frying pan with some olive oil, a teaspoon minced garlic, mixed herbs and a pinch of salt and pepper.

Place over a medium heat and mix until the vegetables soften.

Once softened add the orzo to the pan, mix everything together so the vegetables are well coated in the orzo.

Add the white wine and water to the pan and stir regularly until the orzo is al dente. You may need to add more wine and water if the orzo absorbs it all before becoming al dente.

Add the spinach to the orzo and stir through until wilted.

Then add the cheese to the orzo, mix it all together.

Take the peppers out of the oven, spoon approximately two or three tablespoons of the orzo mixture into each pepper.

Once the peppers are full placed them back into ygd oven for approximately 15 minutes.

Serve hot by themselves or with some homemade garlic bread.

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