Orzo Stuffed Bell Peppers |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I'm really into stuffed peppers right now. Ingredients:
8 ounces orzo pasta |
2 teaspoons oil |
2 garlic cloves, minced |
1 medium onion, chopped |
1 celery, diced |
1/2 teaspoon thyme |
1 tablespoon chopped fresh parsley |
1/2 cup grated parmesan cheese |
2 cups low sodium chicken broth |
3 ounces reduced-fat provolone cheese, grated |
6 red bell peppers |
3 teaspoons dry breadcrumbs |
Directions:
1. Preheat oven to 350. Prepare pasta according to package directions; drain and set aside.
2. Heat oil in medium saucepan; add garlic, onion and celery. Cover and cook until vegetables are soft.
3. Remove from heat. Stir in pasta, thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese.
4. Cut tops off the peppers and remove seeds.
5. Cut a small piece off the bottoms so peppers will stand upright.
6. Spoon the pasta mixture into each pepper and set in baking dish.
7. Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers.
8. Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately.
|
|