orzo stuffed peppers
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.
prep time
30 Min
cook time
1 Hr
method
Bake
yield
6 serving(s)
Ingredients
- 6 - sweet bell peppers: red and yellow
- 1 pound orzo pasta
- 4 cups chicken broth
- 28 ounces italian stewed tomatoes
- 3 tablespoons minced garlic
- 1 - zucchini, grated
- 1 - yellow squash, grated
- 2 tablespoons fresh basil, chopped
- 1/4 cup olive oil
- 1 cup freshly grated parmesan cheese
- - salt and pepper to taste
How To Make orzo stuffed peppers
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Step 1Preheat oven to 400 degrees
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Step 2Pour tomatoes in bowl and break into small pieces.
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Step 3Add zucchini, squash, basil, cheese, olive oil, garlic, salt and pepper.
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Step 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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Step 5Add orzo to bowl with the vegetables and cheese. Mix well.
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Step 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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Step 7Cut off tops of peppers and clean out seeds and ribs. Place peppers in baking dish with chicken broth
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Step 8Fill peppers with orzo mixture, cover with foil and bake for 45 mintues in a 400 degree oven.
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Step 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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Step 10Remove from over and enjoy your peppers with a salad.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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