Free Recipe Orzo Stuffed Peppers
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Orzo Stuffed Peppers Recipe
8 oz Orzo; or other small
; pasta shape
2 ts Oil
2 Cloves garlic; minced
1 md Onion; chopped
1 Celery stalk; diced
1/2 ts Thyme
1 tb Chopped fresh parsley
1/2 c Grated parmesan cheese
2 c Low-sodium chicken broth
3 oz Reduced-fat provolone
-cheese; grated and divided
; in halves
6 Red bell peppers
3 ts Dry bread crumbs
Orzo Stuffed Peppers Preparation
Preheat oven to 350oF. Prepare pasta according to package directions; drain and set aside. Heat oil in medium saucepan; add garlic, onion and celery. Cover and cook until vegetables are soft. Remove from heat. Stir in pasta, thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese. Cut tops off the peppers and remove seeds. Cut a small piece off the bottoms so peppers will stand upright. Spoon the pasta mixture into each pepper and set in baking dish. Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately. Preparation time: 25 minutes Baking time: 45 minutes Yield: 6 peppers Per serving: Calories: 272 Carbohydrate: 38 g Protein: 14 g Fat: 7 g Saturated fat: 3 g Sodium: 383 mg Fiber: 3 g Serving size: 1 pepper Exchanges per serving: 2 starch 1 vegetable 1 meat Carbohydrate choices: 2 1/2 from MARCH / APRIL 1998 MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by: By Barb at PK <abprice@wf.net> on Jun 12, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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