Orzostuffedbellpeppers Recipes

ORZO STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
• Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
• Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
• Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

STUFFED PEPPERS WITH ORZO

Steps:

• Cut tops off of bell peppers, hollow out and set aside.
• Cook orzo, drain and set aside to cool.
• Brown ground beef and remove fat.
• Add frozen peas, crumbled feta cheese, orzo and 1/2 can Aylmer® Accents® Original tomatoes.
• Stuff peppers with orzo mixture.
• Pour the balance of Aylmer® Accents® Original tomatoes into a deep casserole dish.
• Place stuffed peppers upright on tomatoes, then cover and bake at 400ºF for 30-35 minutes.

ORZO AND CHICKEN STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
• Bake peppers in the preheated oven until slightly tender, about 10 minutes.
• Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat; cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers; sprinkle with Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 7 minutes.
• Heat 1 teaspoon oil and 1 teaspoon butter in skillet; Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.

ORZO-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers. , Place in a greased 11x7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted.

STUFFED PEPPERS WITH ORZO

Steps:

• Halve peppers lengthwise, removing stems, seeds and membranes. Immerse peppers in boiling water for 3 minutes. Remove and sprinkle insides with salt. Invert peppers on paper towels to drain well.
• In a skillet cook lamb, turkey or pork and onion for 5 minutes, or until meat is brown and onion is tender. Drain fat. Stir in stewed tomatoes, uncooked pasta, mint, basil, or oregano, allspice, water , salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 7-8 minutes, or until pasta is al dente. Stir in 1/4 cup of the kasseri or Parmesan cheese. Fill peppers with meat mixture.
• Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a preheated 375F oven for about 15 minutes, or till heated through. Sprinkle with remaining cheese. Let stand for 1-2 minutes before serving.

BROWN RICE STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
• Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.

ORZO STUFFED BELL PEPPERS

Steps:

• In a medium bowl, mix the orzo, tomatoes, spinach, green onions, fetamint and sour cream; set aside.
• Preheat oven to 350. Coat a 9x9 baking dish with nonstick spray; set aside.
• Slice the tops off the peppers. Remove and discard the membranes and seeds. Stand peppers upright (if necessary, cut a small slice off the bottom so that they are stable). Divde the orzo mixture among the peppers. Place upriht in the prepared baking dish.
• Bake for 20-25 minutes or until heated through.