Orzo Stuffed Vegetables are my go-to when leftover ham is sitting in the fridge, staring at me with zero inspiration. They’re the perfect way to give that ham a second life after Easter or any big holiday feast.

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A tomato stuffed with orzo and ham on a pink plate

This is not your standard stuffed pepper situation where everything tastes like sadness and ketchup. We are talking roasted tomatoes and bell peppers filled with garlicky orzo, diced ham, fresh herbs, and just enough egg to hold everything together without getting weird.

The filling browns to a gorgeous golden top while the veggies soften and practically melt into themselves. Baking in a little water keeps everything juicy, and a few basting rounds create that slightly crispy, caramelized finish.

It looks fancy but comes together with stuff you already have, serving four hearty portions that feel like a full dinner. I usually serve them with a simple salad, though I won’t lie—I’m tempted to eat the whole thing myself. They’re just that good!

Love a crisp side? Pair these with my easy spinach salad with Meyer lemon dressing or any green salad with my maple-mustard vinaigrette.

What Kind of Pasta Is Orzo?

Orzo is a small, rice-shaped pasta that cooks super quickly, making it perfect for weeknight meals like these Orzo Stuffed Vegetables. It’s a tiny pasta that soaks up flavors from olive oil, herbs, and any protein you mix in, without getting mushy, always ready to carry those savory, garlicky, herby flavors in every bite!

Look for orzo with the other dried pastas at the grocery store but if you can’t find it (like I couldn’t for these pictures :(), you can swap it for rice, farro, or pearl couscous, but the texture will be slightly different.

Looking for other options for that leftover ham? Don’t miss my Ham & Broccoli Pasta Salad or my breakfast bruschetta with ham and eggs.

peppers and tomatoes in a baking dish stuffed with orzo and ham. — Use pearl couscous, like I did, if you can’t find orzo.

Ingredients & What They Do

orzo pasta – Quick-cooking small pasta shape that soaks up olive oil and seasonings. Substitute pearl couscous, like I did for these images, if you can’t find it.
olive oil – I love California Ranch Extra Virgin Olive Oil—it’s my go-to! It tastes fresher than the imported ones.
salt & black pepper– Season vegetables and filling generously for balanced flavor.
diced ham – this recipe is great for using up leftover holiday ham but you can also swap it with cooked Italian sausage, cooked ground beef, or make vegetarian stuffed peppers by swapping the ham for feta cheese.
large egg – Binds the orzo mixture, giving structure and helping the top crisp in the baking dish.
bell peppers (yellow or red) – Hollowed to hold the filling, you could also use zucchini or summer squash instead.
medium tomatoes – their natural acidity balances the richness of the filling.
scallions – Mild crunch in the vegetable mix.
fresh parsley – brightens flavors and adds a pop of green.
garlic + thyme – bring aromatic depth with earthy, slightly floral notes that perfectly complement the ham and roasted vegetables.

Step-by-Step: How to Stuff Your Peppers Like a Pro

A bowl filled with filling for stuffed vegetables

Preheat oven to 400°F.
Cook orzo pasta in a medium saucepan according to package instructions, then drain into a medium bowl.
Add 3 tablespoons olive oil, ham, parsley, scallions, garlic, thyme, salt, and black pepper, then stir in the egg until fully coated.
Core the tomatoes, remove seeds and flesh with a spoon. Cut the peppers in half lengthwise and scoop out the seeds and core. Place vegetables cut side up in an 8×8-inch baking dish. Rub 1 tablespoon oil inside and out, then season generously.
Divide orzo mixture evenly into vegetables, mounding slightly on top.
Fill baking dish with enough water to reach ½-inch up the sides. Bake, basting every 15 minutes, until vegetables are tender and tops are golden brown, about 40–50 minutes.

Make-Ahead & Storage Tips

Assemble the orzo mixture and fill the peppers a day in advance, then refrigerate until ready to bake. Leftovers keep well in an airtight container for up to 4 days, and you can even freeze them for up to 3 months—just thaw overnight and reheat in the oven with a splash of water to keep them tender and juicy.

All the vegetables in a dish, some are stuffed and some are not

Insider Tips for Perfectly Tender Vegetables

Salt vegetables generously; flavor deepens as they bake.
Use a shallow baking dish to keep the water bath effective and veggies tender.
Keep orzo warm when mixing to absorb oil and seasonings better.
For Mediterranean flair, sprinkle pine nuts, feta cheese, or kalamata olives on top.
Try a drizzle of lemon juice right before serving to brighten the flavors.

Mix It Up: Fun Variations to Try

Add cheese – Swap ham (or simply add) feta, hunks of mozzarella or parmesan.
Meat mixture – Use cooked Italian sausage like we do with our sausage stuffed peppers or use browned ground chicken or turkey instead of the ham. Salami, pancetta, or bacon would also be good.
Make it vegan – Add sautéed mushrooms or chopped olives for that salty bite.
Stuff other veggies —Experiment with zucchini, small eggplants, or portobello mushrooms.

stuffed vegetables in a dish after being baked

The Perfect Weeknight Meal

I hope you give these Orzo Stuffed Vegetables a try—I promise they’ll make leftover ham feel like a star ingredient! When you make them, let me know how it goes. Share a photo and tag me on Instagram using @katesbestrecipes so I can see your creations, or leave a comment below (don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ rating!). And be sure to sign up for my weekly recipe newsletter so you never miss a delicious idea.

Can’t get enough of Italian flavors? Check out my garlic parmesan carrot fries, Italian Spaghetti with Meatballs, Homemade Italian Marinara Sauce, and Italian Salsa Verde!