Tuesday, March 15, 2011

Orzo Stuffed Peppers

I've kind of been sticking to old stand-by's in the kitchen the past couple of weeks, on top of eating out more than usual. Birthday season around here does that to a girl. I finally had a little inspiration, though, and made these stuffed peppers tonight. I remembered seeing something about orzo stuffed peppers back when the oven was broken, and came up with this one when I did a search. I changed it up a bit based on what we had and wanted to add some mushrooms to make it a bit more "meaty".

1/4 cup onion, minced
3 cloves of garlic, minced
10 oz of mushrooms, chopped
1 zucchini, grated
14 oz fire roasted tomatoes, diced
Bragg's Sprinkles (I over did this, about a tsp would have been good, more to taste), or Italian Seasoning would work almost as well
salt and pepper
about 1/2 cup parmesan cheese, grated
olive oil
3/4 cup orzo pasta
2 1/2 cups vegetable broth
4 bell peppers, yellow and red, tops cut off, ribs removed
panko bread crumbs and more parmesan cheeese

Preheat oven to 400. In a large bowl, mix together onions, garlic, mushrooms, zucchini, tomatoes, seasonings and cheese together. In the meantime, bring the broth to a boil in a sauce pan and add the orzo. Cook the orzo for 3-4 minutes. Since it will cook longer in the oven, it really doesn't need to cook long. Using a fine mesh strainer, strain the broth off of the orzo into a baking dish. Mix the orzo and a good drizzle of olive oil into the vegetable mixture. Stand the peppers up in the broth in the baking dish and fill with the orzo/veggie mixture. I had some left over, so I just dropped it down on the sides of the peppers. This helped thicken the broth to pour over the finished peppers. It sure is a colorful filling!

Cover the filled peppers with foil and bake at 400 for about 40 minutes. Take them out and top with a panko/parmesan mixture. Return to the oven, uncovered, for 10-15 minutes until they're brown and crispy on top.

It didn't look quite as impressive when I cut Graham's up to cool, but it tasted just as good!


*Talk about eating a rainbow of veggies! Even a quarter of a pepper easily satisfies 2 veggie servings, at least one grain, and a bit of protein and dairy from the cheese.

5 comments:

  1. YUM! This looks fantastic :)

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  2. I bet you could use quinoa as a gluten-free replacement for the orzo!

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  3. The stuffed peppers are making my mouth water! Amazing job! :-)

    Blessings, Debra
    Vegan Family Style

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  4. Thanks, Debra! The cheese didn't really add much, you could easily leave it out to make these vegan. But I don't know how I could make them raw... :)

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  5. I made these last night with quinoa (because I had it on hand) and they were great! I had one for lunch today and it was even better today. great recipe :)

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