Artichoke Stuffed Peppers With Lemon Sauce
|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)|
|Lemon juice||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
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.