Orzo-Stuffed Peppers

 Recipe
Baby argula and feta cheese combine with orzo for this simple recipe for Orzo-Stuffed Peppers. You can prepare this meatless main dish up to 12 hours before serving. Just cover baking dish with foil, refrigerate, and reheat at 400 degrees.

Yield:

Makes 4 servings (serving size: 2 pepper halves)

Recipe Time

Prep: 10 Minutes
Cook: 35 Minutes
Total: 45 Minutes

Nutritional Information

Calories 267
Fat 7.4 g
Satfat 2.8 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 10 g
Carbohydrate 41 g
Fiber 3 g
Cholesterol 13 mg
Iron 2 mg
Sodium 477 mg
Calcium 109 mg

Ingredients

1 cup dry orzo
3 cups baby arugula
1/4 cup crumbled feta cheese
1 tablespoon olive oil
4 small bell peppers, halved and seeded

Preparation

1. Preheat oven to 400°. Cook orzo according to package directions in salted water; drain. Return to pot. Add arugula, feta, oil, and 1/4 teaspoon each salt and freshly ground black pepper; stir.

2. Season inside of peppers with 1/4 teaspoon each salt and pepper. Fill peppers; transfer to a 9- x 13-inch baking dish. Cover with foil; bake until peppers are tender (35-40 minutes).

Note:

Caroline Wright,

April 2012
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