Greek Orzo Filled Paprika

Smoky taste of grilled paprika, filled with herby orzo and soft chicken meatballs. All topped with crispy pan fried capers

Ingredients

Ingredients
Servings:
Bell Pepper
g
Minced Chicken
tbsp
Dried Oregano
tbsp
Dried Thyme
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
tsp
Onion Powder
ml
Tomato Sauce
g
Orzo
Salt & Pepper to taste
Olive Oil
Feta Cream
g
Feta Cheese
tbsp
Lemon Juice
tsp
Lemon Zest
tbsp
Olive Oil
Salt & Pepper to taste
Basil Pesto
Garlic Clove
g
Fresh Basil
ml
Olive Oil
g
Parmesan Cheese
Salt & Pepper to taste
Crispy Capers
Shallot
tbsp
Capers
Sun Dried Tomatoes
with oil

Instructions

Preparing In The Kitchen
  1. Add the minced chicken, oregano, thyme, paprika, garlic and onion powder, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the mixture into tablespoon-size balls.
  2. Heat up the oven to 180 ºC, line the baking sheet with parchment paper and evenly spread the chicken meatballs. Place them in the oven and bake for about 12-15 minutes, until cooked through and golden brown.
  3. In the meantime, place the peppers over an open flame on a gas and lightly char, turning 2-3 times for 3-4 minutes. Don’t blacken them, just a light char. Alternately, you can place the peppers under the broiler in the oven for 2-3 minutes.
  4. Put the peppers in a bowl and cover with a plate. Let them steam for about 10 minutes, Slice the bell peppers in half and discard the seeds.
  5. In the meantime, boil the orzo according to package instructions.
  6. For the feta cream, place all the ingredients in food processor and blitz until smooth.
  7. To make the pesto, peel the garlic clove. Wash the basil, shake dry and chop coarsely with the garlic. Puree all ingredients in a high jar until smooth and creamy. Season with salt and pepper. In a bowl, mix the feta cream with the pesto.
  8. Peel and slice the shallot. Place a pan over medium heat and add 2 tablespoons of the oil from the sundried tomatoes. Once warm, add the tomatoes, shallots and capers, season with salt and pepper. Cook until crispy. Remove 1 tablespoon from the pan.
  9. Add the tomato sauce, cook until the sauce starts to boil and add the cooked orzo. Stir well.
  10. Turn up the heat of the oven to 200 ºC.
  11. Spoon a few tablespoons of the tomato sauce on the bottom of the baking dish, arrange the peppers in the baking dish and stuff with the orzo and meatballs, then add a dollop of the feta pesto cream.
  12. Bake for about 15-20 minutes, until the cheese has melted and is lightly browned on top. Serve with fresh basil, and fried capers.

Preparing In The Kitchen
  1. Add the minced chicken, oregano, thyme, paprika, garlic and onion powder, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the mixture into tablespoon-size balls.
  2. Heat up the oven to 180 ºC, line the baking sheet with parchment paper and evenly spread the chicken meatballs. Place them in the oven and bake for about 12-15 minutes, until cooked through and golden brown.
  3. In the meantime, place the peppers over an open flame on a gas and lightly char, turning 2-3 times for 3-4 minutes. Don’t blacken them, just a light char. Alternately, you can place the peppers under the broiler in the oven for 2-3 minutes.
  4. Put the peppers in a bowl and cover with a plate. Let them steam for about 10 minutes, Slice the bell peppers in half and discard the seeds.
  5. In the meantime, boil the orzo according to package instructions.
  6. For the feta cream, place all the ingredients in food processor and blitz until smooth.
  7. To make the pesto, peel the garlic clove. Wash the basil, shake dry and chop coarsely with the garlic. Puree all ingredients in a high jar until smooth and creamy. Season with salt and pepper. In a bowl, mix the feta cream with the pesto.
  8. Peel and slice the shallot. Place a pan over medium heat and add 2 tablespoons of the oil from the sundried tomatoes. Once warm, add the tomatoes, shallots and capers, season with salt and pepper. Cook until crispy. Remove 1 tablespoon from the pan.
  9. Add the tomato sauce, cook until the sauce starts to boil and add the cooked orzo. Stir well.
  10. Turn up the heat of the oven to 200 ºC.
  11. Spoon a few tablespoons of the tomato sauce on the bottom of the baking dish, arrange the peppers in the baking dish and stuff with the orzo and meatballs, then add a dollop of the feta pesto cream.
  12. Bake for about 15-20 minutes, until the cheese has melted and is lightly browned on top. Serve with fresh basil, and fried capers.

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