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Orzo-Stuffed Peppers


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Ingredients

  • 3/4 cup orzo
  • 6 large bell peppers
  • 1 tablespoon oil
  • 1 shallot, minced
  • 2 medium cloves of garlic, minced
  • 1 pound ground beef or turkey (you may need a touch more oil if you use turkey)
  • salt and pepper, to taste
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 5 ounces baby spinach, chopped coarsely
  • 1/4 cup black olives, chopped coarsely
  • 1/4 cup shredded ricotta salata or mozzarella

Instructions

  1. Prepare the orzo according to package directions, cooking to al dente. Rinse in cold water (to stop the cooking process), then drain and set aside to cool.
  2. Preheat the oven to 400F. Slice the bell peppers in half, then remove the ribs and seeds. Place the halves, cut side up, on a lined baking sheet, then roast for 30 minutes, until the peppers are slightly charred. Use a paper towel to absorb any water that has pooled in the pepper halves.
  3. While the peppers are in the oven, heat the oil on medium heat in a large skillet. Add the shallot and garlic and saute for 2-3 minutes, until they have softened. Add the ground beef and brown, using a wooden spoon to break the meat into crumbles.
  4. Stir in the salt, pepper, crushed red pepper, rosemary, basil and thyme. Add in the chopped spinach and saute just until the spinach has wilted, 2-3 minutes. Stir in the chopped olives and orzo, then remove from the heat.
  5. Spoon the filling into each pepper half. Sprinkle the shredded cheese on top and serve.


Nutrition

  • Serving Size: 6