Orzo-Stuffed Peppers
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)
Total:
Recipe from
More From Health
Recipe Time
Cook Time:
Prep Time:
Total:
45 Minutes
Nutritional Information
Amount per serving
- Calories: 267
- Fat: 7.4g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.5g
- Protein: 10g
- Carbohydrate: 41g
- Fiber: 3g
- Cholesterol: 13mg
- Iron: 2mg
- Sodium: 477mg
- Calcium: 109mg
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).
Orzo-Stuffed Peppers Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Family, 5 Ingredients or Less
- MAIN INGREDIENT: Pasta, Vegetables
- COOKING METHOD: Bake
- PUBLICATION: Health
More Recipes for Main Dishes
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Sausage and Rice-Stuffed Acorn Squash
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