Roasted Peppers With Orzo And Portobello Filling

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Roasted Peppers With Orzo And Portobello Filling

 

3 bell peppers

1 cup orzo

1/2 pound portobello mushrooms, washed and roughly chopped

2 tablespoons extra virgin olive oil

1 cup dry white wine

1 bunch arugula, stemmed and chopped

1/2 cup parmesan cheese, grated

1 teaspoon coarse salt

1 teaspoon freshly ground black pepper

 

Cut the stem ends off the peppers, reserving tops. Peppers can also be sliced

in half lengthwise. Remove the seeds and membranes. Set aside while making

filling.

In a large stockpot, cook the orzo in boiling water for 15 to 20 minutes,

until al dente. Drain.

In a large skillet, sauté‚the mushrooms in the olive oil over medium-high heat

for five minutes. Add the wine and arugula and cook for 1 minute. Remove the

skillet from the heat and stir in the orzo and Parmesan cheese. Season with salt

and pepper. Fill the prepared peppers with the orzo mixture.

Preheat the oven to 375 degrees. Arrange the peppers upright on baking sheets.

Replace the tops if desired and roast for 25 to 40 minutes, depending on size.

Serves 3.

 

 

 

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