LAMB AND ORZO STUFFED PEPPER WITH CHUNKY TOMATO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.
- Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.
- While onion is cooking, cook orzo in a 2-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain orzo in a sieve.
- Spread half of onion in pie plate. Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes. Remove from heat and stir in orzo, reserved cooking water, 1 tablespoon dill, and salt and pepper to taste.
- Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes. Sprinkle with remaining 1/2 tablespoon dill.
LAMB AND RICE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Time 3h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.
- Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.
- Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.
- Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.
- Cool the peppers and sauce for a make-ahead meal or serve immediately.
- For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.
- Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.
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.
STUFFED PEPPERS WITH GROUND LAMB
Easy and wholesome. My boyfriend and I came up with it tonight for dinner and we both really liked it.
Provided by Stacey Stallings
Categories One Dish Meal
Time 1h
Yield 4 peppers, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit
- Take ground lamb and add onions, soup mix , bread crumbs and egg and fold in together.
- Wash and core peppers. Cut them into halves down the middle.
- Pack the lamb meat into the pepper halves firmly.
- Bake the peppers uncovered in a glass dish for 30 mins or until meat is browned.
- Remove peppers from oven and spoon tomato sauce over peppers.
- Bake for an additional 15 minutes.
- Take peppers out.
- Raise oven temp to broil.
- Cover peppers over with cheese and bake until cheese is golden brown.
- Remove from oven and serve hot.
Nutrition Facts : Calories 1068.9, Fat 60.1, SaturatedFat 24.8, Cholesterol 272.2, Sodium 2968.5, Carbohydrate 79, Fiber 10.2, Sugar 21.8, Protein 53.9
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.
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.
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