Italian Orzo Stuffed Peppers Recipes

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 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.

ORZO-STUFFED PEPPERS

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-ITALIAN FUSION 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.

ITALIAN ORZO STUFFED PEPPERS

Steps:

• Preheat oven to 425 degrees F. Coat a deep casserole dish with 1 teaspoon of olive oil.
• In a large pot, boil salted water for orzo; cook until al dente, following package instruction. Drain, reserving 1/2 cup of pasta water.
• In the meantime, cook onion and garlic in a large saucepan with a tablespoon of olive oil and a teaspoon of salt over medium heat, stirring occasionally. Heat until soft and golden, about 6 minutes. Remove half of onion, garlic and oil mixture; set aside. Add ground meat to the saucepan. Saute until cooked through, about 5 minutes.
• Remove saucepan from heat and combine meat with orzo, reserved pasta water, chopped parsley (saving 1 tablespoon for garnishing) and oregano. Salt and pepper to taste.
• Line bottom of casserole dish with tomatoes and top with the remaining half of the onion, garlic and oil saute. Arrange vegetable halves, cut side up, in the tomato sauce. Divide orzo-meat filling between vegetables, and cover dish with foil. Bake until vegetables are tender, about 30 to 35 minutes.
• Spoon some of the pan juices and tomatoes on top of each vegetable before serving. Garnish with parsley.

ITALIAN ORZO STUFFED PEPPERS

Steps:

• Preheat oven to 425 degrees F. Coat a deep casserole dish with 1 teaspoon of olive oil.
• In a large pot, boil salted water for orzo; cook until al dente, following package instruction. Drain, reserving 1/2 cup of pasta water.
• In the meantime, cook onion and garlic in a large saucepan with a tablespoon of olive oil and a teaspoon of salt over medium heat, stirring occasionally. Heat until soft and golden, about 6 minutes. Remove half of onion, garlic and oil mixture; set aside. Add ground meat to the saucepan. Saute until cooked through, about 5 minutes.
• Remove saucepan from heat and combine meat with orzo, reserved pasta water, chopped parsley (saving 1 tablespoon for garnishing) and oregano. Salt and pepper to taste.
• Line bottom of casserole dish with tomatoes and top with the remaining half of the onion, garlic and oil saute. Arrange vegetable halves, cut side up, in the tomato sauce. Divide orzo-meat filling between vegetables, and cover dish with foil. Bake until vegetables are tender, about 30 to 35 minutes.
• Spoon some of the pan juices and tomatoes on top of each vegetable before serving. Garnish with parsley.