Orzo-stuffed Peppers

I love finding great food items on sale! This week, I found bell peppers on sale – 3 for $1!! So, I bought 12 peppers and made plans to make stuffed peppers and have a few left over for other things, too! 🙂

This is one of my favorite pepper recipes, from a Giada DeLaurentis cookbook called “Giada’s Kitchen.” And once again, this was a hit! We had this for dinner, and I have plenty left over to freeze for another day!

Orzo-stuffed peppers

Orzo-Stuffed Peppers
Adapted from “Giada’s Kitchen” cookbook
Serves 10

1 28 oz can whole tomatoes
2 medium zucchini, grated
1 oz grated pecorino romano cheese (or parmesan), divided
4 tsp olive oil
3 garlic cloves, minced
1 tsp salt
1 tsp freshly ground black pepper
4 cups low sodium chicken broth (can sub veggie broth for a vegetarian version, if desired)
1 1/2 cups whole wheat orzo
10 sweet bell peppers (red or yellow, or a mix)
1/4 cup chopped fresh basil, for garnish

Preheat the oven to 400F.

Pour the tomatoes and their juices into a large bowl and break them into pieces using a pair of kitchen shears or your fingertips. Add the zucchini, 1/2 of the grated cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo will be only partially cooked. Drain the orzo, reserving the broth, and add the orzo to the large bowl with the vegetables. Stir to combine. Transfer the warm broth to a 9×13 glass 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.

Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm broth. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with the remaining cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from the oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil.

Nutritional info:
Calories: 184.8
Total Fat: 3.3 g
Cholesterol: 2.2 mg
Sodium: 174.8 mg
Total Carbs: 33.3 g
Dietary Fiber: 8.0 g
Protein: 7.5 g


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