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
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.
nutrition information per serving
264 calories; 11g total fat; 77mg cholesterol; 586mg sodium; 18g carbohydrates; 2g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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