Beef and orzo stuffed peppers

Yield: 4 Servings

Measure Ingredient
4 larges Green peppers
⅔ cup Italian parsley; tightly packed
¼ cup Pamesan cheese; grated
2 tablespoons Chopped walnuts
5½ teaspoon Dried basil
½ teaspoon Salt
1 \N Clove garlic; minced
¼ cup Olive oil
1 pounds Ground beef
1½ cup Orzo; cooked in
3 cups Water
1 medium Tomato; seeded and chopped
2 tablespoons Parmesan cheese

From: Bobb1744@...

Date: Sat, 6 Apr 1996 15:48:46 -0500 Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes in boiling salted water. Drain, inverted on paper towels. Pesto: Combine parsley, ¼ cup Parmesan cheese, walnuts, basil, salt and garlic in food processor or blender until blended. With motor running, slowly pour in olive oil. Process until blended. Reserve. Cook ground beef in large frypan unitl not pink. Pour off fat. Stir in pesto, orzo and tomato. Spoon equally into pepper shells. Bake at 350 F. for 20 minutes. Sprinkle with 2 Tbsps.

more grated Parmesan cheese.

NOTES : In place of all Pesto ingredients, you can use prepared pesto.



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