Orzo stuffed peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Orzo; or other small |
| ; pasta shape | ||
| 2 | teaspoons | Oil |
| 2 | Cloves garlic; minced | |
| 1 | medium | Onion; chopped |
| 1 | Celery stalk; diced | |
| ½ | teaspoon | Thyme |
| 1 | tablespoon | Chopped fresh parsley |
| ½ | cup | Grated parmesan cheese |
| 2 | cups | Low-sodium chicken broth |
| 3 | ounces | Reduced-fat provolone cheese; grated and divided |
| ; in halves | ||
| 6 | Red bell peppers | |
| 3 | teaspoons | Dry bread crumbs |
Directions
Preheat oven to 350øF. Prepare pasta according to package directions; drain and set aside. Heat oil in medium saucepan; add garlic, onion and celery.
Cover and cook until vegetables are soft. Remove from heat. Stir in pasta, thyme parsley, Parmesan cheese, ½ cup of the chicken broth, and half of the provolone cheese. Cut tops off the peppers and remove seeds. Cut a small piece off the bottoms so peppers will stand upright. Spoon the pasta mixture into each pepper and set in baking dish. Sprinkle each pepper with ½ teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1½ cups of broth around peppers.
Bake 45 minutes until lightly browned on top and tender. Serve immediately.
Preparation time: 25 minutes Baking time: 45 minutes Yield: 6 peppers
Per serving: Calories: 272 Carbohydrate: 38 g Protein: 14 g Fat: 7 g Saturated fat: 3 g Sodium: 383 mg Fiber: 3 g Serving size: 1 pepper Exchanges per serving: 2 starch 1 vegetable 1 meat Carbohydrate choices: 2 ½
from MARCH / APRIL 1998
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by:
By Barb at PK <abprice@...> on Jun 12, 1998, converted by MM_Buster v2.0l.