Cook the pasta al dente: drain and set aside. Heat oil in a pan and lightly brown and crumble the chorizo with the diced onion. In a large bowl combine the orzo, chorizo, peas, and 1/2 cup of the taco sauce. Mix well. Slice the tops off the red peppers, removing inner ribs and seeds. Fill them with the mixture, and spread a dollop of taco sauce across the tops. Bake covered in a 350 F oven for 30 minutes or until soft. >From Michael Kankiewicz, Business and Government Documents, Lockwood Memorial Library, SUNY at Buffalo. In "Reporter", 12/11/97. Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 6|
|Calories from Fat: 307 (58%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 79.5mg||24 %|
|Sodium 1286.5mg||44 %|
|Potassium 680.2mg||18 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 26.7g|
|Protein 23.9g||34 %|
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Calories per serving: 533
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