Orzo Stuffed Peppers With Feta And Basil Food

ORZO STUFFED PEPPERS

Orzo Stuffed Peppers image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

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 ORZO, FETA AND BEEF

Stuffed Peppers With Orzo, Feta and Beef image

Another recipe from Aylmer's, a Canadian company. I notice that a lot of American canned tomatoes are 14 ounces - that works just fine for this. These stuffed peppers are terrific with the orzo and feta! Enjoy!

Provided by Nif_H

Categories Peppers

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 bell peppers (green, yellow, orange or red)
1 cup cooked orzo pasta
8 ounces lean ground beef, sauteed
1 cup frozen peas
6 ounces feta cheese (you can use the seasoned kind if you want to)
1 (18 ounce) can aylmer accents original tomatoes (540 mL)

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.

Nutrition Facts : Calories 447.6, Fat 16.5, SaturatedFat 9.3, Cholesterol 77, Sodium 590.1, Carbohydrate 48.3, Fiber 6.4, Sugar 10.9, Protein 27.1

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