Orzo Stuffed Red Peppers don’t have to be a feat to make, these can be a perfect weeknight meal, or wow your weekend guests! Roasted red peppers stuffed with DaVinci Orzo, feta cheese, and topped with fresh lemony basil tomatoes.
1. Preheat the oven to 400 degrees F.
2. In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the DaVinci Orzo until al dente. Drain and toss with the balsamic vinegar, olives, pine nuts, and feta.
4. Make the lemon basil tomatoes by combining all ingredients in a small bowl.
5. Stuff the warm orzo inside the peppers. Drizzle with the lemon basil tomato sauce. Enjoy!
It’s the season for pumpkin spice and everything nice. This Pumpkin Bundt Cake is ALL of the above with a perfectly-spiced, warm pumpkin base and topped with a salted caramel glaze. It’s made extra moist and better for you than butter with DaVinci Extra Virgin Olive Oil, making each bite a perfectly soft, delicious piece of fluffy goodness.
Leftovers from Thanksgiving? No problem! This Leftover Turkey Pasta Carbonara is a delicious recipe to twist up the usual leftovers.