This recipe can be made and put into peppers for a vegetarian stuffed pepper recipe. It can also be served as a side with the Philly Cheese Steak Stuffed peppers recipe.
Source: on the back of the Kroger brand orzo box
1. IF YOU ARE MAKING STUFFED PEPPERS: preheat oven to 425 degrees. Cut peppers in half, take out seeds and ribs. Place peppers cut side down on a oiled baking sheet and roast for 10 minutes, until they are slightly softened. Flip cut-side up and let cool slightly. Turn oven down to 350 degrees.
2. Cook orzo until al dente, according to package directions. Drain.
3. Heat oil in a wok or large skillet or pot over medium-high heat. Add onion, carrot, and celery and saute for 5 minutes or until vegetables are softened. Add garlic and spinach and stir until wilted. Remove from heat. Add orzo, oregano, and parsley. Add the juice of 1/2 a lemon, season with salt and pepper.
4. FOR PEPPERS: spoon orzo mixture into the cavity of the peppers, top with cheese and bake for 25 minutes or until top of pasta is lightly golden and pepper is cooked.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2282g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3027 | ||
Calories from Fat: 1484 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 164.9g | 220 % | |
Saturated Fat 93.6g | 468 % | |
Monounsaturated Fat 53.9g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 626.6mg | 193 % | |
Sodium 2222.5mg | 77 % | |
Potassium 6760mg | 178 % | |
Total Carbohydrate 248.3g | 73 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 243.4g | ||
Protein 146.5g | 209 % | |
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: 3027
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