Spinach Ricotta Orzo Stuffed Peppers Recipes
ORZO STUFFED BELL PEPPERS
Although you can serve these peppers hot, they make a refreshing cold entree on hot summer evenings.
Provided by ButterflyVioletta
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the orzo, tomatoes, spinach, green onions, fetamint and sour cream; set aside.
- Preheat oven to 350. Coat a 9x9 baking dish with nonstick spray; set aside.
- Slice the tops off the peppers. Remove and discard the membranes and seeds. Stand peppers upright (if necessary, cut a small slice off the bottom so that they are stable). Divde the orzo mixture among the peppers. Place upriht in the prepared baking dish.
- Bake for 20-25 minutes or until heated through.
Nutrition Facts : Calories 135.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 20.4, Sodium 313.6, Carbohydrate 16.2, Fiber 5.7, Sugar 9.2, Protein 8.1
SPINACH & RICOTTA STUFFED PEPPERS
Fresh peppers from the local farmer's market make these a special treat!
Provided by Jennifer Bass
Categories Cheese Appetizers
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425.
- 2. In a small skillet, add the spinach with 1/4 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
- 3. While the spinach is wilting, slice peppers into quarters, discarding seeds and carefully removing any membrane with a sharp knife. Place cut side up on baking sheet.
- 4. Combine the ricotta and Parmesan cheeses in a medium sized bowl. Add the onion, garlic and spinach. Combine well. If you opted for the bacon, add it to the cheese mixture and combine.
- 5. Stuff peppers with cheese mixture and bake for approximately 25 minutes.
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