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Name: Roasted Peppers with Orzo and Portobello Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: American
Ingredients: 1 c Orzo; 1 bn Arugula stemmed and chopped; 1 ts Black Pepper freshly ground; 3 Bell peppers; 1/2 c Parmesan cheese grated; 1 c Dry white wine; 1/2 lb Portobello mushrooms washed and roughly chopped; 2 tb Extra Virgin Olive Oil; 1 ts Coarse salt

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INGREDIENTS

1 c Orzo
1 bn Arugula ; stemmed and chopped
1 ts Black Pepper ; freshly ground
3 Bell peppers
1/2 c Parmesan cheese ; grated
1 c Dry white wine
1/2 lb Portobello mushrooms ; washed and roughly chopped
2 tb Extra Virgin Olive Oil
1 ts Coarse salt

Servings

INSTRUCTIONS

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

NOTES

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Roasted Peppers with Orzo and Portobello Filling

1 c Orzo
1 bn Arugula stemmed and chopped
1 ts Black Pepper freshly ground
3 Bell peppers
1/2 c Parmesan cheese grated
1 c Dry white wine
1/2 lb Portobello mushrooms washed and roughly chopped
2 tb Extra Virgin Olive Oil
1 ts Coarse salt

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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Nutrition

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Serving Size: 1 Serving (319g)
Recipe Makes: 3

Calories: 224
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 %
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.

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Calories per serving: 224

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