Orzo Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Although you can serve these peppers hot, they make a refreshing cold entree on hot summer evenings. Ingredients:
2 cups cooked orzo pasta |
1 1/4 cups chopped tomatoes |
1 (10 ounce) box frozen chopped spinach, thawed and drained |
1/2 cup chopped geen onion |
3 ounces feta, crumbled |
2 tablespoons chopped fresh mint |
1 tablespoon nonfat sour cream |
4 sweet red peppers |
Directions:
1. In a medium bowl, mix the orzo, tomatoes, spinach, green onions, fetamint and sour cream; set aside.
2. Preheat oven to 350. Coat a 9x9 baking dish with nonstick spray; set aside.
3. Slice the tops off the peppers. Remove and discard the membranes and seeds. Stand peppers upright (if necessary, cut a small slice off the bottom so that they are stable). Divde the orzo mixture among the peppers. Place upriht in the prepared baking dish.
4. Bake for 20-25 minutes or until heated through.
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