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.
Serving size: Complete recipe
Calories 1096 Calories from Fat 298
% Daily Value*
Total Fat 34 g51.7%
Saturated Fat 19.2 g96%
Trans Fat 0 g
Cholesterol 312.4 mg104.1%
Sodium 2455.8 mg102.3%
Total Carbohydrates 151 g50.4%
Dietary Fiber 20.2 g81%
Sugars 29.2 g
Protein 55 g110.8%
Vitamin A 133.1% Vitamin C 909.5%
Calcium 82% Iron 72.1%
*Based on a 2000 Calorie diet