Sauteed Vegies and Orzo Stuffed Peppers |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Last night we had Greek broiled lamb chops and a fresh tomato salad with a garlic-lemon vinaigrette. So I sautéed a few vegetables and stuffed red and yellow peppers with the mixture and a bit of Parmesan. Not only were the plates beautiful but dinner was suddenly an event! Ingredients:
2 cups orzo pasta, cooked |
1 red pepper, cut into half lengthwise and cleaned |
1 yellow pepper, cut into half lengthwise and cleaned |
1/2 yellow onion, peeled and minced |
2 garlic cloves, minced |
1 large carrot, peeled and minced |
2 celery ribs, minced |
1/2 cup pea pods, finely chopped |
1 small tomato, finely chopped |
1/3 cup beef consomme |
1/4 cup parmesan cheese, grated |
1/4 cup mozzarella cheese, shredded |
2 tablespoons butter |
kosher salt |
freshly cracked black pepper |
olive oil |
Directions:
1. Preheat the oven to 350°F.
2. In a casserole dish put the pepper shells cut side up, drizzle with olive oil and season with salt and pepper.
3. Bake the pepper shells for 30 minutes.
4. In a hot skillet add some olive oil and sautee the onion, carrot, celery, and garlic for a few minutes until soft.
5. Then turn down the heat to medium and add the pea pods, tomato and butter and sautee for about five minutes.
6. Season with salt and pepper and add the consomme, stir well and simmer about five more minutes.
7. When all of those ingredients are well incorporated remove from the heat and add the orzo, stir well.
8. Remove the peppers from the oven and put about 1 TBS of the mozzarella in the bottom of each shell then stuff with the orzo and top with Parmesan.
9. Bake the peppers 25 minutes or until the cheese is nicely melted and bubbly.
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