Cheese And Pasta Stuffed Peppers
|Sweet red peppers||32 Ounce, cored, seeded, and halved (4 Large Pieces)|
|Olive oil||2 Teaspoon|
|Yellow onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Small broccoli florets||4 Ounce (Fresh Or Frozen)|
|Part skim ricotta cheese||2⁄3 Cup (10.67 tbs)|
|Minced parsley||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Orzo||2 Ounce, cooked according to package directions|
|Canned low sodium tomatoes||14 1⁄2 Ounce, chopped, with their juice (1 Can)|
1 Preheat the oven to 400° F.
In a stock pot of boiling water, cook the sweet red peppers for 5 minutes or until crisp-tender.
Drain on paper toweling.
2 In a 10-inch skillet, heat the oil over moderately low heat.
Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until the onion is softened.
Stir in the broccoli and water, cover, and cook for 5 minutes or until the broccoli is tender.
Stir in the ricotta cheese, raisins, parsley, salt, black pepper, ground red pepper, and orzo.
Spoon the mixture into the pepper halves.
3 Arrange the peppers in an 1 1"x7"x 2" baking dish, spoon the tomatoes around them, and cover with aluminum foil.
Bake for 1 5 to 20 minutes or until peppers are tender and the filling is piping hot.