"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Orzo Stuffed Peppers Recipe

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This recipe for Orzo Stuffed Peppers, by , is from A Cookbook for Erin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aunt Pat
Added: Sunday, January 23, 2011


1 (28 oz.) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped basil leaves
1/2 cup grated Parmesan cheese, grated, plus more for sprinkling
1/4 cup extra virgin olive oil
3 gloves of garlic, minced
1 tsp. salt
1 tsp. pepper
4 cups chicken broth
1 1/2 cups orzo
6 sweet peppers (red or yellow)

Preheat oven to 400
Pour tomatoes in to a large bowl and break apart.
Add zucchini, basil, cheese, olive oil, garlic, salt and pepper. Stir to mix.
Bring chicken broth to a boil. Add orzo and cook for 4 minutes, partially cook only. Drain in mesh sieve over 3 qt. baking dish. Stir orzo into vegetable mixture.
Slice the tops off the peppers. Remove seeds.
Place peppers in the baking dish with broth. Spoon the orzo mixture into the peppers.
Cover with foil and bake 45 minutes.
Remove foil and sprinkle with cheese and bake until the cheese is golden about 15 minutes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
May use mint leaves instead of basil leaves.




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