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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love green peppers but my husband does not, so I created this dish one night when he wasn't home. It includes all my favorite things, writes Jennifer Tarr of Baltimore, Maryland. When the two of us are here, I leave out the peppers and add the veggies my husband prefers. Ingredients:
6 cups water |
2 teaspoons beef bouillon granules |
1 package (8 ounces) uncooked orzo pasta |
1 large sweet red pepper, cut into thin 1-inch-long pieces |
1 large green pepper, cut into thin 1-inch-long pieces |
1 medium onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
1/4 cup shredded romano cheese |
2 tablespoons balsamic vinegar |
Directions:
1. In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat. Yield: 6 servings.
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