Beef And Orzo Stuffed Peppers Recipes

ITALIAN ORZO AND BEEF STUFFED PEPPERS

Steps:

• Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.
• Broil 12 minutes, turning once, until lightly charred and tender. Reduce oven temperature to 400°F.
• Meanwhile bring a medium pot of lightly salted water to a boil. Add orzo and cook as package directs; drain.
• While pasta cooks, coat a large nonstick skillet with nonstick spray; heat over medium heat. Add beef, onion, fennel seeds and oregano. Cook 6 minutes, breaking up meat with a wooden spoon, until beef is browned and onions are tender. Remove from heat.
• Add orzo, tomatoes with their juices, and mozzarella to skillet; toss to mix, then fill peppers. Bake 5 minutes or until cheese melts. Sprinkle with basil.

STUFFED PEPPERS WITH ORZO, FETA AND BEEF

Steps:

• Cut tops off of bell peppers, hollow out and set aside. Cook orzo, drain and set aside to cool.
• Brown ground beef and remove fat. Add frozen peas, crumbled feta cheese, orzo and 1/2 can Aylmer Accents Original tomatoes.
• Stuff peppers with orzo mixture.
• Pour the balance of Aylmer Accents Original tomatoes into a deep casserole dish. Place stuffed peppers upright on tomatoes, then cover and bake at 400ºF for 30-35 minutes.

ORZO STUFFED PEPPERS

Steps:

• 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.

BEEF AND ORZO STUFFED PEPPERS

Steps:

• From: [email protected] Date: Sat, 6 Apr 1996 15:48:46 -0500 Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes in boiling salted water. Drain, inverted on paper towels. Pesto: Combine parsley, 1/4 cup Parmesan cheese, walnuts, basil, salt and garlic in food processor or blender until blended. With motor running, slowly pour in olive oil. Process until blended. Reserve. Cook ground beef in large frypan unitl not pink. Pour off fat. Stir in pesto, orzo and tomato. Spoon equally into pepper shells. Bake at 350 F. for 20 minutes. Sprinkle with 2 Tbsps. more grated Parmesan cheese. NOTES : In place of all Pesto ingredients, you can use prepared pesto. [email protected] MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

STUFFED PEPPERS WITH ORZO

Steps:

• Halve peppers lengthwise, removing stems, seeds and membranes. Immerse peppers in boiling water for 3 minutes. Remove and sprinkle insides with salt. Invert peppers on paper towels to drain well.
• In a skillet cook lamb, turkey or pork and onion for 5 minutes, or until meat is brown and onion is tender. Drain fat. Stir in stewed tomatoes, uncooked pasta, mint, basil, or oregano, allspice, water , salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 7-8 minutes, or until pasta is al dente. Stir in 1/4 cup of the kasseri or Parmesan cheese. Fill peppers with meat mixture.
• Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a preheated 375F oven for about 15 minutes, or till heated through. Sprinkle with remaining cheese. Let stand for 1-2 minutes before serving.

ORZO-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers. , Place in a greased 11x7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted.

ORZO AND PEPPERS

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat.

ORZO AND CHICKEN STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
• Bake peppers in the preheated oven until slightly tender, about 10 minutes.
• Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat; cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers; sprinkle with Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 7 minutes.
• Heat 1 teaspoon oil and 1 teaspoon butter in skillet; Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.