Recipe by: Martha Stewart/Menus For Entertaining Cut the stem ends off the peppers, reserving tops. Peppers can also be slic in half lengthwise. Remove the seeds and membranes. Set aside while making filling. In a large stockpot, cook the orzo in boiling water for 15 to 20 minutes, until al dente. Drain. In a large skillet, saute the mushrooms in the olive oil over medium-high h for five minutes. Add the wine and arugula and cook for 1 minute. Remove th skillet from the heat and stir in the orzo and Parmesan cheese. Season with salt and pepper. Fill the prepared peppers with the orzo mixture. Preheat the oven to 375#161#F. Arrange the peppers upright on baking sheets Replace the tops if desired and roast for 25 to 40 minutes, depending on si
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 3|
|Calories from Fat: 99 (44%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 3.7mg||1 %|
|Sodium 1134.8mg||39 %|
|Potassium 929.8mg||24 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 17.4g|
|Protein 9.1g||13 %|
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Calories per serving: 224
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