Curried Orzo Stuffed Yellow Peppers with Warming Spices

There’s something wonderfully comforting about a stuffed pepper, particularly when it’s filled with fragrant spices, tender vegetables and perfectly cooked pasta. This colourful vegetarian dish brings together the gentle sweetness of roasted yellow peppers with a rich, aromatic curried orzo filling, creating a meal that’s as satisfying as it is beautiful to serve.

Created by Paul Watters, Executive Chef and regular food columnist for Ravish Magazine, this recipe is a delicious example of how simple, everyday ingredients can be transformed into something rather special. With warming curry spices, fresh spinach and a generous helping of vegetables, it’s packed with flavour without being overly complicated.

Whether you’re looking for a satisfying meat-free midweek dinner or something a little different to serve when entertaining, these curried orzo stuffed yellow peppers are guaranteed to brighten up the table.

Curried Orzo Stuffed Yellow Peppers

Recipe by Paul Watters, Executive Chef and Ravish Magazine Columnist

• Serves: 4
• Preparation time: 15 minutes
• Cooking time: Approximately 45–50 minutes
• Suitable for: Vegetarians (using vegetarian vegetable stock)

Ingredients

• 4 large yellow peppers
• 200g orzo pasta
• 1 small red onion, finely diced
• 1 small courgette, diced
• ½ red pepper, diced
• 1 small carrot, finely diced
• 2 garlic cloves, crushed
• 100g baby spinach
• 1 tbsp curry powder
• ½ tsp ground turmeric
• ½ tsp ground cumin
• 1 tbsp tomato purée
• 400ml vegetable stock
• 1 tbsp olive oil, plus extra for drizzling
• Salt and freshly ground black pepper, to taste

To garnish

• Fresh coriander, chopped
• A squeeze of fresh lime juice
• A drizzle of olive oil

Optional garnish

• Toasted peanuts, roughly chopped
• Fresh red chillies, finely sliced

Method

1. Prepare the peppers

Preheat the oven to 180°C fan (200°C conventional).

Carefully slice the tops off the yellow peppers and set them aside. Remove the seeds and white membranes, keeping the peppers whole.

Arrange the peppers upright in an ovenproof baking dish and bake for 10 minutes to begin softening them. Remove from the oven and set aside.

2. Cook the vegetables

Heat the olive oil in a large saucepan over a medium heat.

Add the diced red onion, carrot, courgette and red pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add the spices

Stir in the crushed garlic, curry powder, turmeric, ground cumin and tomato purée.

Cook for approximately 1 minute, stirring continuously to release the aromas of the spices and coat the vegetables evenly.

4. Cook the orzo

Add the dry orzo pasta to the saucepan, followed by 300ml of the vegetable stock.

Stir well and simmer gently for 5–6 minutes, stirring regularly to prevent the pasta from sticking.

The orzo should begin to soften but remain slightly undercooked, as it will finish cooking in the oven. If the mixture becomes too dry, add a small splash of water.

5. Add the spinach

Stir the baby spinach through the warm orzo mixture until it begins to wilt.

Season with salt and freshly ground black pepper to taste.

The filling should be moist but not excessively liquid.

6. Stuff the peppers

Spoon the curried orzo mixture evenly into the four prepared yellow peppers.

Avoid packing the filling too tightly, as the orzo will continue to expand as it cooks.

Pour the remaining 100ml of vegetable stock into the bottom of the baking dish.

Replace the pepper tops and cover the dish securely with aluminium foil.

7. Bake until tender

Return the dish to the oven and bake for 20 minutes.

Carefully remove the foil and continue cooking for another 10–15 minutes, or until the yellow peppers are tender and the orzo is completely cooked through.

If necessary, add a splash of hot water to the dish during cooking to prevent the filling from drying out.

8. Garnish and serve

Remove the peppers from the oven and allow them to rest for a couple of minutes.

Finish with freshly chopped coriander, a squeeze of lime juice and a light drizzle of olive oil.

Serve immediately while the peppers are warm and the curried orzo is beautifully tender.

Paul’s Chef’s Tip

For an extra layer of flavour and texture, Paul recommends finishing the stuffed peppers with a scattering of toasted peanuts and finely sliced fresh chillies.

The peanuts add a delicious crunch that contrasts beautifully with the soft orzo filling, while the chillies bring a little extra heat for those who enjoy their food with a kick.

A Delicious Way to Make Vegetables the Star of the Show

One of the best things about this recipe is how easily it turns a handful of familiar ingredients into a colourful, satisfying meal. The sweetness of the roasted yellow peppers works particularly well with the warming curry spices, while the orzo provides a lovely texture that makes the filling feel substantial without being heavy.

It’s also wonderfully adaptable. You can experiment with different vegetables depending on what’s in the fridge, adjust the amount of curry powder to suit your taste or add extra fresh chilli if you prefer something with a little more heat.

These stuffed peppers are delicious served on their own, although a crisp green salad or a spoonful of cooling Greek yoghurt would make lovely accompaniments.

With recipes like this, Ravish columnist and Executive Chef Paul Watters demonstrates that vegetarian cooking can be every bit as exciting and flavourful as its meat-based counterparts.

Simple to prepare, full of colour and packed with warming flavours, these curried orzo stuffed yellow peppers are a lovely addition to any home cook’s recipe collection.

More Recipes From Paul Watters

Sticky Char Siu Chicken Salad Recipe With Asian Slaw

Salmon Satay Bowl Recipe with Buckwheat and Greens

Creamy Salmon and Prawn Tagliatelle With Roasted Lime

Curry Chicken Strips Recipe by Paul Watters | Crispy & Flavour-Packed

Cajun Salmon With Curried Couscous and Tenderstem Broccoli Recipe