Saturday, July 24, 2010

Orzo Stuffed Peppers

During the summer, I want something light, not to filling. I cannot think of anything more scrumptious that garden grown vegetables. This recipe fills both those wishes. It's light and the main ingredient, peppers, can be found in many summer gardens, as can ingredients like zucchini, mint, garlic and tomatoes.
It matters not the kind of pepper, but preferably in the bell family because they aren't to spicy, in fact a bit sweet. I prefer the yellow and red peppers....but a variety of colors makes a gorgeous presentation!

I hope you enjoy my Orzo Stuffed Peppers.


















Orzo Stuffed Peppers
Serves: 4 to 6 servings

Ingredients
• 1 (28-ounce) can Italian tomatoes (or garden fresh)
• 2 zucchini, grated
• 1/2 cup chopped fresh mint leaves
• 1/2 cup grated Pecorino Romano, plus more for sprinkling
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 cups chicken broth
• 1 1/2 cups orzo (rice-shaped pasta)
• 6 sweet bell peppers (red or yellow)

Directions
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.


I am linking up today to my precious friend (Michael) meme, Foodie Friday. be sure to visit her and  other FF participants for some great dishes...and Michael is hosting a giveaway!

3 comments:

Tammy said...

OHHHHH, that looks so delicious! My Greek grandmother used to make stuffed green peppers and it was a favorite of mine.

Kate said...

These look tasty! We had stuffed green peppers when I was growing up. I like this spin!

Nonna Beach said...

Two things I love...peppers and orzo with lots of cheese too !