Scale
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
- 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.
- 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.
- 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.
- 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.
- Spoon the filling into each pepper half. Sprinkle the shredded cheese on top and serve.
Nutrition
- Serving Size: 6