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Artichoke Stuffed Peppers With Lemon Sauce

Healthycooking's picture
Ingredients
  Sweet peppers 4 Medium, cored and seeded
  Elbow macaroni/Orzo 4 Ounce
  Frozen artichoke hearts 20 Ounce (1 Package)
  Green onions 2 , chopped
  Snipped dill/Minced parsley 2 Tablespoon
  Feta cheese 4 Ounce, rined and crumbled
  Low sodium chicken broth 3⁄4 Cup (12 tbs)
  Egg 1 Large
  Lemon juice 2 Tablespoon
  Black pepper 1⁄8 Teaspoon
Directions

Preheat the oven to 375°F.
In a large saucepan, cook the green peppers, uncovered, in boiling unsalted water for 4 minutes.
Drain upside down on paper towels.
Cook the orzo and artichoke hearts according to package directions, omitting the salt, and drain well.
In a medium size bowl, combine the orzo and artichoke hearts with the green onions, dill, and half the cheese.
In a small saucepan over moderate heat, bring the chicken broth to a simmer about 3 minutes.
In an electric blender or food processor, blend the egg and lemon juice by whirling for 5 seconds.
With the motor still on, add 1/3 cup of the chicken broth and the black pepper.
Pour the sauce over the orzo and artichokes and toss.
Set the peppers in an ungreased 8"x 8"x 2" baking pan; fill with the orzo, top with the remaining cheese, and pour the rest of the broth around them.
Bake, uncovered, for 30 minutes.
Spoon the broth over the peppers.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy

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