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“Whatever’s In The Pantry” Stuffed Peppers

Prep Time 20 mins
Cook Time 45 mins
Servings 4 peppers


  • 6 bell peppers
  • 4 oz uncooked orzo pasta
  • 1 to mato
  • 1 cup black beans or whatever beans you have on hand
  • 1/2 of an onion
  • 1/2 cup ricotta cheese
  • salt
  • fresh basil
  • fresh oregano
  • mozzarella cheese


  • Cook the orzo according to package directions.
  • While the orzo cooks, cut the tops off the peppers and remove the seeds.
  • Dice the tomato and onion.  Finely chop the basil and oregano.
  • Drain the orzo and transfer it to a mixing bowl.  Add the tomato, onion, ricotta, black beans, salt and herbs to the bowl.  Mix well.
  • Stuff each of the peppers full of the orzo filling.
  • Top each pepper with a bit of shredded mozzarella cheese.  Cover with foil and  cook at 350° for 30 minutes.  Remove the foil and cook for another 10-15 minutes until the cheese has browned a bit (or, in our case, until you can't wait any more)
  • Serve and enjoy!