letscook
Head Chef
I make these quite often.
Orzo-Stuffed Peppers
1 (28-oz) can whole tomatoes ( also good with Italian seasoned tomatoes)
1 tablespoon dried oregano
1/2 cup grated Parmesan cheese Fresh parmesan is best
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth (or vegetable broth )
1 cup orzo Pasta
6 bell peppers (red or yellow or green or a mixture)
2 cups choped fresh spinach
NOTE: I also do these with meat, Ground beef, Italian Sauage, ground turkey, About 1 to 1 1/2 lb. ground meat.
If adding meat cook the meat first.
Preheat oven to 400 degrees.
Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers.
Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat.
Add the orzo and cook for 3 minutes only. The orzo will be only partially cooked.
Drain the orzo through a strainer,saving the chicken broth.
Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all the inner ribs and seeds.
If peppers won't stand on their own, Cut a very thin slice from the base to help the peppers stand up.
Spoon the orzo mixture into the peppers.
Place the peppers in the baking dish with the warm chicken broth.
Cover the dish with lid or foil and bake for 45 minutes.
Remove the foil or lid , sprinkle each pepper with more cheese, and continue baking until the cheese is golden, about 15 minutes.
Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with fresh chopped basil, if desired.
Orzo-Stuffed Peppers
1 (28-oz) can whole tomatoes ( also good with Italian seasoned tomatoes)
1 tablespoon dried oregano
1/2 cup grated Parmesan cheese Fresh parmesan is best
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth (or vegetable broth )
1 cup orzo Pasta
6 bell peppers (red or yellow or green or a mixture)
2 cups choped fresh spinach
NOTE: I also do these with meat, Ground beef, Italian Sauage, ground turkey, About 1 to 1 1/2 lb. ground meat.
If adding meat cook the meat first.
Preheat oven to 400 degrees.
Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers.
Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat.
Add the orzo and cook for 3 minutes only. The orzo will be only partially cooked.
Drain the orzo through a strainer,saving the chicken broth.
Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all the inner ribs and seeds.
If peppers won't stand on their own, Cut a very thin slice from the base to help the peppers stand up.
Spoon the orzo mixture into the peppers.
Place the peppers in the baking dish with the warm chicken broth.
Cover the dish with lid or foil and bake for 45 minutes.
Remove the foil or lid , sprinkle each pepper with more cheese, and continue baking until the cheese is golden, about 15 minutes.
Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with fresh chopped basil, if desired.