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Stuffed Peppers with Orzo

Source: Cooking at a Glance - Pasta
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Active Time:  20 Minutes
Total Time:  35 Minutes
  Makes 4 main-dish servings
Orzo is a barley-shaped pasta frequently used in recipes as a substitute for rice. Here it cooks in the stuffing mixture, saving the step of cooking the pasta separately.
2 large red, yellow, and/or green sweet bell peppers
12 ounces ground lamb, turkey, or pork
1/3 cup chopped onion
8-ounce can stewed tomatoes
1/3 cup orzo
1 tablespoon snipped fresh mint, basil, or oregano, or 1/2 teaspoon dried mint, basil, or oregano, crushed
1/2 teaspoon ground allspice
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded kasseri or grated Parmesan cheese
Stuffed Peppers with Orzo Recipe at
Halve peppers lengthwise, removing stem ends, 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 till 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 till 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 375 degrees F oven for about 15 minutes, or till heated through. Sprinkle with remaining cheese. Let stand for 1-2 minutes before serving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 4 main-dish servings
Calories: 264
Fat. Total: 11g
Fiber: 2g
Carbohydrates, Total: 18g
Sodium: 586mg
% Cal. from Fat: 38%
Cholesterol: 77mg
Protein: 23g
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