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Suggest a better descriptionPreheat the oven to 400 degrees F. Brown the meat.
Pour the tomatoes into a large bowl and add the browned meat, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
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Serving Size: 1 Serving (1051g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1921 | ||
Calories from Fat: 1166 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 129.5g | 173 % | |
Saturated Fat 36.5g | 182 % | |
Monounsaturated Fat 54.9g | ||
Polyunsanturated Fat 27.3g | ||
Cholesterol 635.8mg | 196 % | |
Sodium 615.9mg | 21 % | |
Potassium 1823.3mg | 48 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 20.1g | ||
Protein 157.3g | 225 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1921
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