ORZO-STUFFED PEPPERS
Packed with orzo, Italian sausage and summer flavors, these stuffed peppers make a fun, fast-fixing meal. Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking! -Kelly Evans, Kalamazoo, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers. , Place in a greased 11x7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 523 calories, Fat 18g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 836mg sodium, Carbohydrate 65g carbohydrate (19g sugars, Fiber 7g fiber), Protein 25g protein.
ORZO STUFFED PEPPERS
Make and share this Orzo Stuffed Peppers recipe from Food.com.
Provided by AriMad
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
- Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
- Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
- Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
Nutrition Facts : Calories 324.8, Fat 11.3, SaturatedFat 1.8, Sodium 904.5, Carbohydrate 45.7, Fiber 5.9, Sugar 9.6, Protein 12
ORZO STUFFED PEPPERS
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
- Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
- Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
- Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
STUFFED PEPPERS WITH ORZO
Orzo is a barley-shaped pasta frequently used in recipes as a substitute for rice. Here it cooks in the stuffing mixture, saving the step of cooking the pasta separately.
Provided by Chef mariajane
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Halve peppers lengthwise, removing stems, seeds and membranes. Immerse peppers in boiling water for 3 minutes. Remove and sprinkle insides with salt. Invert peppers on paper towels to drain well.
- In a skillet cook lamb, turkey or pork and onion for 5 minutes, or until meat is brown and onion is tender. Drain fat. Stir in stewed tomatoes, uncooked pasta, mint, basil, or oregano, allspice, water , salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 7-8 minutes, or until pasta is al dente. Stir in 1/4 cup of the kasseri or Parmesan cheese. Fill peppers with meat mixture.
- Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a preheated 375F oven for about 15 minutes, or till heated through. Sprinkle with remaining cheese. Let stand for 1-2 minutes before serving.
ORZO-STUFFED PEPPERS
Make and share this Orzo-Stuffed Peppers recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut tops off peppers and remove seeds.
- In large kettle, cook peppers in boiling water for 3-5 minutes; drain and rinse in cold water; set aside.
- Cook orzo according to package directions.
- Meanwhile, in large skillet, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain.
- Drain orzo; stir into meat mixture.
- Add the marinara sauce, tomato, basil, rosemary and pepper flakes.
- Spoon into peppers.
- Place in a greased 11-inch by 7-inch baking dish.
- Cover and bake at 350 degrees F for 10 minutes.
- Uncover, sprinkle with cheeses.
- Bake 5 minutes longer or until cheese is melted.
ORZO AND PEPPERS
"I love green peppers but my husband does not, so I created this dish one night when he wasn't home. It includes all my favorite things," writes Jennifer Tarr of Baltimore, Maryland. "When the two of us are here, I leave out the peppers and add the veggies my husband prefers."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat.
Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 344mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
ORZO STUFFED BELL PEPPERS
Although you can serve these peppers hot, they make a refreshing cold entree on hot summer evenings.
Provided by ButterflyVioletta
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the orzo, tomatoes, spinach, green onions, fetamint and sour cream; set aside.
- Preheat oven to 350. Coat a 9x9 baking dish with nonstick spray; set aside.
- Slice the tops off the peppers. Remove and discard the membranes and seeds. Stand peppers upright (if necessary, cut a small slice off the bottom so that they are stable). Divde the orzo mixture among the peppers. Place upriht in the prepared baking dish.
- Bake for 20-25 minutes or until heated through.
Nutrition Facts : Calories 135.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 20.4, Sodium 313.6, Carbohydrate 16.2, Fiber 5.7, Sugar 9.2, Protein 8.1
ORZO STUFFED BELL PEPPERS
Make and share this Orzo Stuffed Bell Peppers recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Prepare pasta according to package directions; drain and set aside.
- Heat oil in medium saucepan; add garlic, onion and celery. Cover and cook until vegetables are soft.
- Remove from heat. Stir in pasta, thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese.
- Cut tops off the peppers and remove seeds.
- Cut a small piece off the bottoms so peppers will stand upright.
- Spoon the pasta mixture into each pepper and set in baking dish.
- Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers.
- Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately.
Nutrition Facts : Calories 248.7, Fat 5.4, SaturatedFat 2, Cholesterol 7.3, Sodium 170.2, Carbohydrate 40.1, Fiber 4.1, Sugar 6.8, Protein 11.4
ORZO AND CHICKEN STUFFED PEPPERS
This dish looks beautiful and tastes like you cooked all day. Any combination of green, yellow, and red peppers works well; I use all three for color. You can also use low-sodium chicken broth and Smart Balance® spread.
Provided by Luv2Cook4Her
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
- Bake peppers in the preheated oven until slightly tender, about 10 minutes.
- Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat; cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers; sprinkle with Parmesan cheese.
- Bake in the preheated oven until cheese is melted, about 7 minutes.
- Heat 1 teaspoon oil and 1 teaspoon butter in skillet; Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 33.2 g, Cholesterol 32.5 mg, Fat 10.8 g, Fiber 3.4 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 476.1 mg, Sugar 3.6 g
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