Orzo Stuffed Peppers

Course : Cheeses
Serves: 6 peppers
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8 ounces orzo -- or other small pasta shape
2 teaspoons oil
2 cloves garlic -- minced
1 medium onion -- chopped
1 medium celery stalk -- diced
1/2 teaspoon thyme
1 tablespoon chopped fresh parsley
1/2 cup grated parmesan cheese
2 cups low-sodium chicken broth
3 ounces reduced-fat provolone cheese -- grated and divided in halves
6 medium red bell peppers
3 teaspoons dry bread crumbs

Preparation / 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, 1/2 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 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1 1/2 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


Nutritional Information:

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

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