I never ate stuffed peppers as a kid. But I did eat plenty of peppers in my dad’s salads and his homemade pasta dishes. It wasn’t until my oldest brother started asking for stuffed peppers that I began experimenting with recipes. Now, a couple of years later, I make stuffed peppers all the time. My go-to recipe (which I have yet to share) is Creighton’s personal favorite. It’s much more meat-based. Maybe I’ll share that stuffed pepper recipe this fall. But since it’s summertime, I wanted to share the peppers I often make for my mom or when entertaining! An Italian chopped salad is a staple in my kitchen. I share this recipe in my new cookbook, Quick and Cozy!
When I want to mix this up a bit and turn my salad into dinner, I usually add pasta and, more often than not, some protein. Or I’ll make salad stuffed peppers! It’s a delicious way to enjoy peppers, especially in the summer. My mom loves orzo, so I usually mix some with my salad. Italian salad with orzo pasta stuffed into roasted peppers, burrata, and prosciutto on top. Wow, totally delicious, you guys!
Step 1: make the dressing This dressing contains so many delicious ingredients, beginning with olive oil and balsamic vinegar—you can use red wine vinegar too, but I love balsamic. Even though balsamic is more traditionally used in Greek cooking, I love how the vinegar works in this Italian-style dressing. Then, lemon juice and a bit of Dijon give the dressing a bit of creaminess. Finish with a drizzle of honey, a shallot, garlic, and dried oregano. Then, season to taste with salt and pepper.
Step 2: roast the peppers You can use any color bell pepper for this recipe or poblano peppers. Personally, I love red peppers and poblanos most. Start by roasting the peppers over an open flame on a gas burner. Char the peppers just lightly to give them a nice flavor. Then, transfer the peppers to a bowl, cover the bowl, and let the peppers steam while you make the orzo.
Step 3: cook the orzo Boil off the orzo, then toss that hot orzo with the dressing and grated Parmesan cheese. This smells wonderful, so take it all in! Add the spicy salami, the pepperoni, cherry tomatoes, and basil. You can also add chopped greens and zucchini. Really, whatever veggies you like! Step 4: get the prosciutto crispy I crisp the prosciutto in a skillet. It’s way easier than bacon and much less messy since it’s not at all greasy. Step 5: stuff the peppers Now, stuff the orzo into each pepper. Break the burrata cheese over the peppers and finish with prosciutto and extra herbs. If I could best describe this dish, I would say it’s like pasta salad stuffed into peppers…delicious! The only thing I wish I had added was some breadcrumbs, but I’m also just obsessed with breadcrumbs right now. They’re so yummy with everything, so I would add a handful! Also, let me know if I should share Creighton’s favorite peppers this fall!
Looking for other dinner recipes? Here are some favorites: Spicy Pesto Cheese Stuffed Roasted Red Peppers Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes Cauliflower and Cheese with Spicy Breadcrumbs 30 Minute Cajun Butter Steak and Peppers Lastly, if you make these Italian Orzo Stuffed Peppers with Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
