Orzo Stuffed Peppers

Orzo Stuffed Peppers is a main course that serves 6. For $1.99 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 350 calories, 13g of protein, and 13g of fat. 93 people were glad they tried this recipe. If you have black pepper, yellow bell peppers, chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a tremendous spoonacular score of 93%. If you like this recipe, you might also like recipes such as Orzo Stuffed Peppers, Orzo-stuffed Peppers, and Orzo Stuffed Peppers.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 teaspoon freshly ground black pepper

1 (28-ounce) can Italian tomatoes

4 cups chicken broth

1/2 cup chopped fresh mint leaves

3 cloves garlic, minced

1/4 cup extra-virgin olive oil

1 1/2 cups orzo (rice-shaped pasta)

1/2 cup grated Pecorino Romano, plus more for sprinkling

1 teaspoon salt

6 sweet bell peppers (red or yellow)

2 zucchini, grated

Equipment:

oven

bowl

sauce pan

sieve

baking pan

aluminum foil

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 400 degrees F.

3. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips.

4. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

5. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat.

6. 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.

7. Transfer the warm chicken broth to a 3-quart baking dish.

8. Slice the tops off the peppers and remove all ribs and seeds.

9. Cut a very thin slice from the base to help the peppers stand up.

10. 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.

11. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes.

12. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.


Nutrition Information:

Quickview
350k Calories
12g Protein
13g Total Fat
49g Carbs
39% Health Score
Limit These
Calories
350k
18%

Fat
13g
20%

  Saturated Fat
2g
19%

Carbohydrates
49g
16%

  Sugar
8g
9%

Cholesterol
8mg
3%

Sodium
1247mg
54%

Get Enough Of These
Protein
12g
25%

Vitamin C
254mg
309%

Manganese
1mg
51%

Selenium
26µg
38%

Potassium
1058mg
30%

Vitamin B6
0.6mg
30%

Copper
0.58mg
29%

Phosphorus
255mg
26%

Fiber
5g
23%

Vitamin B3
4mg
22%

Vitamin E
3mg
21%

Iron
3mg
20%

Magnesium
81mg
20%

Folate
75µg
19%

Calcium
188mg
19%

Vitamin A
852IU
17%

Vitamin K
16µg
15%

Vitamin B2
0.24mg
14%

Vitamin B1
0.21mg
14%

Zinc
1mg
11%

Vitamin B5
0.94mg
9%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Related Videos:

Healthy Recipes - How to Make Orzo and Chicken Stuffed Peppers

 

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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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