Orzo Stuffed Peppers
You can never have too many main course recipes, so give Orzo Stuffed Peppers a try. One portion of this dish contains approximately 13g of protein, 7g of fat, and a total of 300 calories. This recipe serves 6 and costs $1.86 per serving. 1363 people were impressed by this recipe. From preparation to the plate, this recipe takes about 1 hour. A mixture of spinach leaves, orzo, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Two Peas and Their Pod. With a spoonacular score of 97%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Orzo Stuffed Peppers, Orzo-Stuffed Peppers, and Orzo-stuffed Peppers.
Servings: 6
Cooking duration: 60 minutes
Ingredients:
1 (28 ounce can) can diced tomatoes
1/4 cup fresh basil leaves, finely chopped
3 cloves garlic, minced
1 tablespoon olive oil
1/2 onion, chopped
1 1/2 cups orzo
1/3 cup freshly grated Pecorino Romano cheese, plus more for sprinkling on top
Salt and pepper, to taste
1/2 cup shredded mozzarella cheese, plus more for sprinkling on top
2 cups fresh spinach leaves, roughly chopped
4 cups vegetable broth
6 sweet bell peppers (red, yellow, or orange)
Equipment:
oven
frying pan
bowl
sauce pan
baking pan
aluminum foil
Cooking instruction summary:
1. Preheat the oven to 400° F.2. In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for two more minutes. Stir in the spinach. Cook until spinach is wilted. Remove from heat.3. Pour the tomatoes into a large bowl and stir in the spinach mixture. Set aside.4. Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Add the orzo and cook for five minutes. The orzo should be only partially cooked because it will finish cooking in the oven. Strain the orzo pasta, making sure you save the vegetable broth.5. Stir the orzo into the tomato spinach mixture. Stir in the cheese and season with salt and pepper. Stir in the basil.6. Pour the vegetable broth into 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 so the peppers will stand up in the baking dish.7. Place the peppers in the baking dish and spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 40- 45 minutes. Remove the foil, sprinkle the top of each pepper with additional cheese and continue baking until the cheese is golden, about 15 minutes.8. Remove from the oven and let peppers sit for five minutes. Serve warm.
Step by step:
1. Preheat the oven to 400° F.
2. In a medium skillet, heat the olive oil over medium heat.
3. Add the onion and cook until tender, about 3 minutes.
4. Add the garlic and cook for two more minutes. Stir in the spinach. Cook until spinach is wilted.
5. Remove from heat.
6. Pour the tomatoes into a large bowl and stir in the spinach mixture. Set aside.
7. Meanwhile, bring the vegetable broth to a boil in a medium saucepan.
8. Add the orzo and cook for five minutes. The orzo should be only partially cooked because it will finish cooking in the oven. Strain the orzo pasta, making sure you save the vegetable broth.
9. Stir the orzo into the tomato spinach mixture. Stir in the cheese and season with salt and pepper. Stir in the basil.
10. Pour the vegetable broth into a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds.
11. Cut a very thin slice from the base so the peppers will stand up in the baking dish.
12. Place the peppers in the baking dish and spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 40- 45 minutes.
13. Remove the foil, sprinkle the top of each pepper with additional cheese and continue baking until the cheese is golden, about 15 minutes.
14. Remove from the oven and let peppers sit for five minutes.
15. Serve warm.
Nutrition Information:
covered percent of daily need
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