Orzo Stuffed Peppers

Stacey Lawson

By
@slawson

My mom always made stuffed geen peppers and we loved them, but I wanted something different. I tweaked and put together a couple different ideas I had seen. This is what I came up with. They were very delicious and filling.


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Serves:

6

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

6
sweet bell peppers: red and yellow
1 lb
orzo pasta
4 c
chicken broth
28 oz
italian stewed tomatoes
3 Tbsp
minced garlic
1
zucchini, grated
1
yellow squash, grated
2 Tbsp
fresh basil, chopped
1/4 c
olive oil
1 c
freshly grated parmesan cheese
salt and pepper to taste

Directions Step-By-Step

1
Preheat oven to 400 degrees
2
Pour tomatoes in bowl and break into small pieces.
3
Add zucchini, squash, basil, cheese, olive oil, garlic, salt and pepper.
4
Bring chicken broth to a boil and cook orzo in chicken broth for about 5 minutes. You are only partially cooking the orzo.
5
Add orzo to bowl with the vegetables and cheese. Mix well.
6
Pour warm chicken broth into a baking dish, about a three quart dish, you want peppers to be snug together in the dish so you may want try to fit them in before adding the broth.
7
Cut off tops of peppers and clean out seeds and ribs. Place peppers in baking dish with chicken broth
8
Fill peppers with orzo mixture, cover with foil and bake for 45 mintues in a 400 degree oven.
9
After the 45 mintues remove foil and cover tops of each pepper with more grated parmesan cheese, enough to make a nice crust. Bake for 15 more minutes.
10
Remove from over and enjoy your peppers with a salad.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Pasta
Regional Style: Italian