Home -> [Baked, Herbs & Spices, Meatless, Pastas & Noodles, Peppers, Side-dishes] -> [Orzo baked in red peppers Recipe]
 
 

Orzo baked in red peppers
Artist: _
Categories: Baked, Herbs & Spices, Meatless, Pastas & Noodles, Peppers, Side-dishes
Yield: 6
Rating: 0
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Ingredients:
8 ozOrzo or Ditalini, uncooked
-OR other small pasta shape
2 tspVegetable oil
2 Garlic cloves, minced
1 medOnion, finely diced
1 Celery stalk, finely diced
1 tspFresh thyme, OR...
1/2 tsp-Dried thyme
1 tbspChopped fresh parsley
1/2 cupGrated Parmesan cheese
2 cupLow-sodium chicken broth
- divided
4 ozProvolone cheese
- grated and divided
6 medRed bell peppers
3 tspDry bread crumbs
Procedures:
1Prepare pasta according to package directions; drain and set aside.
2Put the vegetable oil in a medium saucepan and warm over medium heat.
3Add garlic, onion and celery.
4Cover pan and let vegetables cook until very soft.
5Remove from heat.
6Stir in pasta, thyme, parsley, parmesan cheese, salt, ?cup of the chicken broth and half the provolone.
7preheat oven to 350 °F.
8Cut the tops off the peppers and remove the seeds.
9Cut a small piece off the bottom of each pepper so they will stand up.
10Spoon the pasta mixture into each of the peppers and then set the peppers in a baking dish.
11Sprinkle ?teaspoon bread crumbs on top of each pepper.
12Sprinkle remaining provolone over top of each pepper.
13Pour the remaining 1 ?cups chicken broth around the peppers.
14Bake for 45 minutes, until peppers are brown on top and very tender.
15Remove peppers from baking dish with a spatula.
16Serve immediately.
17each serving provides: 295 calories; 14.8 g protein; 36.3 g carbohydrates; 10 g fat; 20 mg cholesterol; 552 mg sodium.
18Calories from fat: 31%
 
 
 
 

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