Wednesday, July 25, 2012

Spinach and Orzo Stuffed Peppers

I read an article recently about the benefits of eating and drinking hot things during hot weather.  Sounds crazy, right?  But apparently it's not.  Regardless, I'm going to use it to my advantage as much as I can by pretty much cooking whatever I want, even if I have to turn on the oven, no matter what the temperature.  (Our A/C is included in our rent, so I can do things like that.)  Besides, sometimes you just have to bite the bullet and cook what your body is asking for.  And mine pretty much asks for stuffed peppers every week.  This time it's of the spinach and orzo variety which, if I do say so myself, are delightful.  

Spinach and Orzo Stuffed Peppers
(adapted from Two Peas and Their Pod)
Printable Recipe
Serves 6

1 tablespoon olive oil
1/2 onion, chopped
4 cloves garlic, minced
2 cups fresh spinach leaves, roughly chopped
2 (15 ounce) cans diced tomatoes
4 cups vegetable or chicken broth
1 1/2 cups orzo
1/2 cup shredded mozzarella cheese, plus more for sprinkling on top
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling on top

1 teaspoon dried basil
Salt and pepper, to taste
6 red, yellow, or orange bell peppers 

1) In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for two more minutes. 
2) Stir in the spinach. Cook until spinach is wilted. Remove from heat.  Add the tomatoes to the pan stir until incorporated with the spinach mixture.  Set aside.
3)  Meanwhile, bring the broth to a boil in a medium saucepan. Add the orzo and cook for five minutes. (The orzo should be only partially cooked because it will finish cooking in the oven.) Strain the orzo, reserving the broth.
4) Add the orzo to the tomato spinach mixture. Stir in the cheeses and season with basil, salt and pepper, stirring until incorporated
5) Slice the tops off the peppers and remove all ribs and seeds. If needed, cut a very thin slice from the base of the peppers so they will stand up in the baking dish.
6) Place the peppers into a 3-quart baking dish and spoon the orzo mixture into the peppersPour the reserved broth in the baking dish, around the peppers. Cover the dish with foil and bake at 400 degrees for 40-45 minutes. Remove the foil, sprinkle the top of each pepper with additional cheese and continue baking until the cheese is golden, about 15 minutes.
7) Remove from oven and let peppers sit for five minutes, serving while still warm.  Enjoy!

1 comment:

  1. Mmmm, mm. We will be having these again. They were so yummy!

    Next time I will cut them in half after 45 minutes, sprinkle lots of cheese over the increased surface area (we're gluttons for cheese), then do the last 15 minutes.



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