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:
covered percent of daily need
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