Orzo Stuffed Peppers
Ingredients
The filling
-
1
tablespoon
olive oil
-
½
onion
chopped
-
3
cloves
garlic, minced
-
2
cups
fresh spinach leaves, roughly chopped
-
1
28 ounce can
diced tomatoes
-
4
cups
vegetable broth
-
1½
cups
orzo
-
½
cup
shredded mozzarella cheese, plus more for sprinkling
-
⅓
cup
freshly grated Pecorino Romano cheese, plus more for sprinkling
-
to taste
salt and pepper
-
¼
cup
fresh basil leaves, finely chopped
The peppers
-
6
sweet bell peppers (red, yellow, or orange)
Instructions
- Preheat the oven to 400° F.
- Heat olive oil in a medium skillet over medium heat, add onion and cook until tender, then add garlic and cook for another two minutes.
- Stir in spinach and cook until wilted, then remove from heat.
- In a large bowl, mix the tomatoes with the spinach mixture and set aside.
- In a saucepan, bring vegetable broth to a boil, add orzo and cook for five minutes, then strain and save the broth.
- Combine the orzo with the tomato spinach mixture, add cheese, and season with salt, pepper, and basil.
- Prepare the peppers by slicing off the tops, removing seeds and ribs, and trimming the bottoms to stand upright.
- Place the peppers in a baking dish, fill with the orzo mixture, cover with foil, and bake for 40-45 minutes.
- Remove foil, sprinkle with additional cheese, and bake until cheese is golden, about 15 minutes.
- Let sit for five minutes before serving warm.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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