Orzo baked in red peppers
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Orzo baked in red peppers
  Peppers    Pasta    Side dish  
Last updated 6/12/2012 12:47:17 AM. Recipe ID 7922. Report a problem with this recipe.
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      Title: Orzo baked in red peppers
 Categories: Pasta, Meatless, Side dish
      Yield: 6 Servings
 
      8 oz Orzo or Ditalini; uncooked
           -OR other small pasta shape
      2 ts Vegetable oil
      2    Garlic cloves; minced
      1 md Onion; finely diced
      1    Celery stalk; finely diced
      1 ts Fresh thyme; OR...
    1/2 ts -Dried thyme
      1 tb Chopped fresh parsley
    1/2 c  Grated Parmesan cheese
      2 c  Low-sodium chicken broth
           - divided
      4 oz Provolone cheese
           - grated and divided
      6 md Red bell peppers
      3 ts Dry bread crumbs
 
  Prepare pasta according to package directions; drain and set aside.
  Put the vegetable oil in a medium saucepan and warm over medium heat.
  Add garlic, onion and celery. Cover pan and let vegetables cook until
  very soft. Remove from heat. Stir in pasta, thyme, parsley, Parmesan
  cheese, salt, 1/2 cup of the chicken broth and half the provolone.
  
  Preheat oven to 350 degrees F. Cut the tops off the peppers and
  remove the seeds. Cut a small piece off the bottom of each pepper so
  they will stand up. Spoon the pasta mixture into each of the peppers
  and then set the peppers in a baking dish. Sprinkle 1/2 teaspoon
  bread crumbs on top of each pepper. Sprinkle remaining provolone over
  top of each pepper. Pour the remaining 1 1/2 cups chicken broth
  around the peppers. Bake for 45 minutes, until peppers are brown on
  top and very tender. Remove peppers from baking dish with a spatula.
  Serve immediately.
  
  Each serving provides: 295 Calories; 14.8 g Protein; 36.3 g
  Carbohydrates; 10 g Fat; 20 mg Cholesterol; 552 mg Sodium. Calories
  from Fat: 31%
  
  




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Recipe ID 7922 (Apr 03, 2005)

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