Best Stuffed Peppers With Orzo Recipes

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.

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.

LAMB AND ORZO STUFFED PEPPER WITH CHUNKY TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.
• Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.
• While onion is cooking, cook orzo in a 2-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain orzo in a sieve.
• Spread half of onion in pie plate. Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes. Remove from heat and stir in orzo, reserved cooking water, 1 tablespoon dill, and salt and pepper to taste.
• Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes. Sprinkle with remaining 1/2 tablespoon dill.

ORZO-STUFFED PEPPERS

Steps:

• Preheat the oven to 400°F.
• Pour the tomatoes and their juices into a large bowl and break them into pieces using a pair of kitchen shears or your fingertips. 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 will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth, and add the orzo to the large bowl with the vegetables. Stir 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.
• Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from the oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.

ORZO-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds.
• In large kettle, 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 large skillet, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain.
• Drain orzo; stir into meat mixture.
• Add the marinara sauce, tomato, basil, rosemary and pepper flakes.
• Spoon into peppers.
• Place in a greased 11-inch by 7-inch baking dish.
• Cover and bake at 350 degrees F for 10 minutes.
• Uncover, sprinkle with cheeses.
• Bake 5 minutes longer or until cheese is melted.