We tried out this recipe over the weekend and were very happy with the results. I've had stuffed peppers on the mind for some time now (peppers in almost any form make me happy, but roasted are probably my fav) and this recipe was simple enough to lure me in. Maybe that's because it had peppers and fresh basil. ;)
The recipe comes from Two Peas & Their Pod. I notice that when I discover a new cooking blog I get on a kick, sifting through their recipes for new vegetarian options so we try out a number of them in a row. I think this blog has a nice balance because the wife of the duo is a vegetarian, but they still prepare meat dishes for her husband (and kids?).
(Note: These reheat nicely -- we took them to work for lunch and they were great out of the microwave.)
Orzo Stuffed Peppers
1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 cups fresh spinach leaves, roughly chopped
1 (28 ounce can) can diced tomatoes*
4 cups vegetable broth
1 1/2 cups orzo
1/2 cup shredded mozzarella cheese, plus more for sprinkling on top
1/3 cup freshly grated Pecorino Romano cheese, plus more for sprinkling on top
Salt and pepper, to taste
1/4 cup fresh basil leaves, finely chopped
6 sweet bell peppers (red, yellow, or orange)
1. Preheat the oven to 400° F.
2. 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. Stir in the spinach. Cook until spinach is wilted. Remove from heat.
3. Pour the tomatoes into a large bowl and stir in the spinach mixture. Set aside.
4. Meanwhile, bring the vegetable 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 pasta, making sure you save the vegetable broth.
5. Stir the orzo into the tomato spinach mixture. Stir in the cheese and season with salt and pepper. Stir in the basil.
6. Pour the vegetable broth into a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base so the peppers will stand up in the baking dish.
7. Place the peppers in the baking dish and spoon the orzo mixture into the peppers. Cover the dish with foil and bake 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.
8. Remove from the oven and let peppers sit for five minutes. Serve warm.
Makes 6 stuffed peppers
*Note: We did as the recipe said and use canned tomatoes but I can't wait to try fresh, ripe tomatoes -- even something small and sweet such as grape tomatoes would probably be fabulous.
I haven't got a picture yet of me in it but let's just imagine it'll look just as cute as it goes on the girl above, shall we?
