ORZO-STUFFED PEPPERS
Packed with orzo, Italian sausage and summer flavors, these stuffed peppers make a fun, fast-fixing meal. Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking! -Kelly Evans, Kalamazoo, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 523 calories, Fat 18g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 836mg sodium, Carbohydrate 65g carbohydrate (19g sugars, Fiber 7g fiber), Protein 25g protein.
GREEK ORZO STUFFED PEPPERS
Recipe from Eating Well Magazine, March/April 2009. This is a low calorie option and I love that it's cooked in micro and stovetop. . .no heating up the house with the oven!
Provided by januarybride
Categories Peppers
Time 40m
Yield 8 pepper halves, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Halve peppers lengthwise through the stems, leaving the stems
- attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
- Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
- Mash chickpeas into a chunky paste with a fork, leaving some whole.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes.
- Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.
- Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute.
- Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.
GREEK-STYLE STUFFED PEPPERS
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
- Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
ORZO STUFFED PEPPERS
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
GREEK-INSPIRED STUFFED PEPPERS
Ground lamb is the main component for these Greek-inspired stuffed peppers. Add some rice and some traditional Greek flavors like onion, garlic, and fresh herbs to the bell pepper "boats". Garnish with feta cheese crumbles, chopped tomatoes, and tzatziki for a colorful and delicious main course. We like this with buttery new potatoes with leeks and parsley, and a green vegetable or salad. Add a hearty bread, if you aren't counting carbs!
Provided by Bibi
Categories Stuffed Bell Peppers
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
- Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
- Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
- Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 25.9 g, Cholesterol 92.6 mg, Fat 32.3 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 9.3 g, Sodium 293 mg, Sugar 3.9 g
GREEK-STYLE STUFFED PEPPERS
One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
Provided by GATOULA
Categories World Cuisine Recipes European Greek
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
- Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
- Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
- Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.7 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 5.1 g, Protein 15.2 g, SaturatedFat 8.9 g, Sodium 595.3 mg, Sugar 16.2 g
ORZO-STUFFED PEPPERS
Make and share this Orzo-Stuffed Peppers recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut tops off peppers and remove seeds.
- In large kettle, 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 large skillet, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain.
- Drain orzo; stir into meat mixture.
- Add the marinara sauce, tomato, basil, rosemary and pepper flakes.
- Spoon into peppers.
- Place in a greased 11-inch by 7-inch baking dish.
- Cover and bake at 350 degrees F for 10 minutes.
- Uncover, sprinkle with cheeses.
- Bake 5 minutes longer or until cheese is melted.
GREEK ORZO STUFFED PEPPERS
Steps:
- 1. Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover, and microwave on high until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain, and set aside.
- 2. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
- 3. Mash chickpeas into a chunky paste with a fork, leaving some whole.
- 4. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar, and salt; cook until heated though, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
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