PASTA DAY: Herbed Orzo-Stuffed Bell Peppers

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* Exported from MasterCook *

 

Herbed Orzo-Stuffed Bell Peppers

 

Recipe By : Pasta East to West by Nava Atlas, page 128

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups strong vegetable stock

OR 2 cups water with 1 vegetable bouillon

cube

OR one 15-ounce can vegetable broth

1 cup orzo or rosa marina -- (rice-shaped pasta)

1 tablespoon extra-virgin olive oil

1 medium onion -- finely chopped

2 cloves garlic -- minced

1 large celery stalk -- finely diced

1 cup fine fresh bread crumbs -- (see note)

1 cup frozen petite green peas -- thawed

1/4 teaspoon dried oregano

1/4 teaspoon basil

1/4 teaspoon thyme

1/4 teaspoon rosemary

Salt and freshly ground black pepper

4 medium green or red bell peppers -- or 2 of each

 

4 servings

 

Stuffed bell peppers are high on my list of comfort foods. Italian

Artichoke and Asparagus Frittata (see separate recipe) is a good

accompaniment, along with a colorful mixed salad.

 

Bring the stock to a simmer in a large saucepan. Stir in the orzo and

simmer steadily until the water is absorbed, about 12 minutes. The orzo

should be al dente, but if not tender enough, add another 1/2 cup water,

and simmer until it is absorbed.

 

Meanwhile, heat the oil in a medium skillet. Add the onion, garlic, and

celery, and saute over medium heat until the mixture is golden. Stir in

the bread crumbs, peas, and herbs, and continue to saute for 5 minutes

more, stirring. Season to taste with salt and pepper, then remove from the

heat.

 

Carefully cut a thin slice off of the top of each bell pepper to remove the

stem. Cut a very thin slice off of the bottom of each pepper so that they

will stand more steadily. Rinse the inside of each bell pepper to remove

excess seeds.

 

Divide the orzo mixture among the peppers. Place them in a small baking

dish in which they will stand securely. Cover with a lid or loosely with

foil. Bake until the peppers are just tender, about 30 to 40 minutes.

 

Note: To make fresh bread crumbs, simply place 2 slices of soft whole grain

bread in a food processor fitted with the steel blade. Process until the

bread is reduced to fine crumbs.

 

Calories: 344, Carbohydrate: 60, Total Fat: 6 g, Cholesterol: 1 g, Protein:

11g, Sodium: 217mg

 

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