Orzo stuffed peppers

6 servings

Ingredients

Quantity Ingredient
8 ounces Orzo; or other small
; pasta shape
2 teaspoons Oil
2 Cloves garlic; minced
1 medium Onion; chopped
1 Celery stalk; diced
½ teaspoon Thyme
1 tablespoon Chopped fresh parsley
½ cup Grated parmesan cheese
2 cups Low-sodium chicken broth
3 ounces Reduced-fat provolone cheese; grated and divided
; in halves
6 Red bell peppers
3 teaspoons Dry bread crumbs

Directions

Preheat oven to 350øF. Prepare pasta according to package directions; drain and set aside. Heat oil in medium saucepan; add garlic, onion and celery.

Cover and cook until vegetables are soft. Remove from heat. Stir in pasta, thyme parsley, Parmesan cheese, ½ cup of the chicken broth, and half of the provolone cheese. Cut tops off the peppers and remove seeds. Cut a small piece off the bottoms so peppers will stand upright. Spoon the pasta mixture into each pepper and set in baking dish. Sprinkle each pepper with ½ teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1½ cups of broth around peppers.

Bake 45 minutes until lightly browned on top and tender. Serve immediately.

Preparation time: 25 minutes Baking time: 45 minutes Yield: 6 peppers

Per serving: Calories: 272 Carbohydrate: 38 g Protein: 14 g Fat: 7 g Saturated fat: 3 g Sodium: 383 mg Fiber: 3 g Serving size: 1 pepper Exchanges per serving: 2 starch 1 vegetable 1 meat Carbohydrate choices: 2 ½

from MARCH / APRIL 1998

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by:

By Barb at PK <abprice@...> on Jun 12, 1998, converted by MM_Buster v2.0l.

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