orzo stuffed peppers
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For orzo stuffed peppers
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6sweet bell peppers: red and yellow
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1 lborzo pasta
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4 cchicken broth
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28 ozitalian stewed tomatoes
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3 Tbspminced garlic
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1zucchini, grated
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1yellow squash, grated
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2 Tbspfresh basil, chopped
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1/4 colive oil
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1 cfreshly grated parmesan cheese
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salt and pepper to taste
How To Make orzo stuffed peppers
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1Preheat oven to 400 degrees
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2Pour tomatoes in bowl and break into small pieces.
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3Add zucchini, squash, basil, cheese, olive oil, garlic, salt and pepper.
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4Bring chicken broth to a boil and cook orzo in chicken broth for about 5 minutes. You are only partially cooking the orzo.
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5Add orzo to bowl with the vegetables and cheese. Mix well.
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6Pour 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.
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7Cut off tops of peppers and clean out seeds and ribs. Place peppers in baking dish with chicken broth
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8Fill peppers with orzo mixture, cover with foil and bake for 45 mintues in a 400 degree oven.
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9After 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.
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10Remove from over and enjoy your peppers with a salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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