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Cheese And Pasta Stuffed Peppers

Healthy.Eater's picture
  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)
  Water 2 Tablespoon
  Part skim ricotta cheese 2⁄3 Cup (10.67 tbs)
  Raisins 2 Tablespoon
  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.

Recipe Summary

Side Dish

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Cheese And Pasta Stuffed Peppers Recipe