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These Italian Orzo Stuffed Peppers with Burrata are the best dish to make this week. Roasted bell or poblano peppers are stuffed with a well-dressed Italian orzo pasta salad complete with all the mix-ins: grated parmesan, herbs, spicy salami, pepperoni, olives, cherry tomatoes, and lots of fresh basil. The salad is mixed with homemade dressing and topped with fresh burrata cheese and crispy prosciutto. It’s absolutely scrumptious!
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!
Here are the details
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!
Italian Orzo Salad Stuffed Peppers with Burrata
Servings: 6
Calories Per Serving: 606 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Dressing
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons dijon
- 2 teaspoons honey
- 1 small shallot chopped
- 2 cloves garlic grated
- 1 teaspoon dried oregano
- salt and black pepper
- chili flakes
Peppers
- 3-4 red bell or poblano peppers
- 1 pound orzo pasta
- 6 ounces salami, chopped
- 3 ounces pepperoni, chopped
- ½ cup shaved parmesan cheese
- 2 cups cherry tomatoes, halved
- 1 cup mixed pitted olives chopped
- ½ cup sliced pepperoncini
- 1 cup fresh basil leaves
- 3 ounces prosciutto
- 3 balls burrata cheese, at room temperature
Instructions
- 1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt, pepper, and chiles.2. Place the peppers over an open flame on a gas burner and lightly char, turning 2-3 times for 3-4 minutes. Don't blacken them, just a light char. Alternatively, you can place the peppers under the broiler for 2-3 minutes and watch closely.3. Put the peppers in a bowl and cover with a plate. Let steam 10 minutes, then slice the peppers in half and discard the seeds.4. Meanwhile, bring a large pot of salted water to a boil. Boil the orzo to al dente, according to package directions. Drain.5. In a large bowl, toss together the hot orzo, the dressing, and the parmesan. Add the salami, pepperoni, tomatoes, olives, pepperoncini, and basil. Toss, toss! 6. Crisp the prosciutto in a skillet set over medium heat.7. Arrange the peppers on a serving plate and stuff each with orzo. Tear the burrata over the peppers and top with crispy prosciutto. Enjoy!
The whole family loved it! Another winner, thanks😉
Hey Sarabeth,
Amazing! Love to hear that this recipe turned out nicely for you, I appreciate you making it! xx
Can you make this ahead of time? And if yes, would you reheat it before putting prosciutto and burrata cheese on top?
Hi Jen,
Sure, that would work for you! You could even serve this at room temp:) But yes, I would wait to add the prosciutto and burrata for serving. I hope you love this recipe! xT
This was such a wonderful recipe! So enjoyed by our family! Please share your brother’s favorite stuffed pepper recipe! Thank you for sharing your talent!
Hey Kelly,
Awesome! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xT
This recipe looks fantastic. I can’t wait to make it this week. Definitely would love you to share Creighton’s pepper recipes.
Thanks so much, Judy!! Let me know if you give it a try! xT
Zero interest in your brother’s favorite foods. Let’s see recipes inspired by your current and recent experiences. You travel a lot for work. Share recipes inspired by restaurants you eat at. Where are the French food recipes?
Relax, Nancy. She doesn’t work for you. A please could go a long way…
The recipe looks wonderful. If I would to make it for a luncheon, do you think it would work being served chilled? I would add the burrata and crisp the prosciutto at the last minute before serving.
Hey Regina,
Sure, I think that would work nicely for you! Let me know how this recipe turns out, I hope you love it! xT
I’m excited to make this but I do need to think of some non-pork substitutions.
I hope you love this recipe, Candace!! You could totally make this vegetarian if you wanted:) xT
Is orzo your favorite food? You use it a lot.
This sounds fantastic. Tons of flavor. My concern is the sodium must be extremely high.
Hi Reesa,
I wouldn’t say it’s my favorite food:) But I think it’s a versatile carb that isn’t super heavy. Happy Thursday! xT
Oh my goodness, PLEASE share Creighton’s recipe this fall! I was actually looking at this recipe to make this weekend, and wondering how I could fill my pepper up without the orzo because right now I’m eating low carb. I feel like Creighton’s recipe focusing more on meat would be very helpful (and delicious)! I never used to eat stuffed peppers either, but this looks fantastic and is on the grilling menu for Saturday night! Thanks for sharing, Tieghan!
Lol thanks so much, Jen!! I will definitely add that to my list of things to share this year:) Let me know if you give this dish a try! xT
Swapped out the orzo for grilled steak and extra cherry tomatoes. Oh my goodness, this recipe did NOT disappoint! The flavor is insane and I love the idea of using red bell peppers! The flavors married beautifully, and this was a fantastic summer dinner. Another knockout recipe from HBH! Now don’t forget to share Creighton’s fave way to prepare this dish! 🙂