Stuffed Peppers With Orzo |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Orzo is a barley-shaped pasta frequently used in recipes as a substitute for rice. Here it cooks in the stuffing mixture, saving the step of cooking the pasta separately. Ingredients:
2 large red bell peppers (sweet ) or 2 large yellow bell peppers (sweet ) or 2 large green bell peppers (sweet ) |
12 ounces ground lamb or 12 ounces ground turkey or 12 ounces ground pork |
1/3 cup onion, chopped |
8 ounces stewed tomatoes |
1/3 cup orzo pasta |
1 tablespoon fresh mint or 1 tablespoon fresh basil or 1 tablespoon fresh oregano, snipped or 1/2 teaspoon dried mint or 1/2 teaspoon dried basil or 1/2 teaspoon dried oregano |
1/2 teaspoon ground allspice |
1/2 cup water |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup kasseri cheese, shredded or 1/2 cup parmesan cheese, grated |
Directions:
1. Halve peppers lengthwise, removing stems, seeds and membranes. Immerse peppers in boiling water for 3 minutes. Remove and sprinkle insides with salt. Invert peppers on paper towels to drain well.
2. In a skillet cook lamb, turkey or pork and onion for 5 minutes, or until meat is brown and onion is tender. Drain fat. Stir in stewed tomatoes, uncooked pasta, mint, basil, or oregano, allspice, water , salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 7-8 minutes, or until pasta is al dente. Stir in 1/4 cup of the kasseri or Parmesan cheese. Fill peppers with meat mixture.
3. Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a preheated 375F oven for about 15 minutes, or till heated through. Sprinkle with remaining cheese. Let stand for 1-2 minutes before serving.
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