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Dill & Pepper Stuffed Peppers

Fettuccine.Inn's picture
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, chopped
  Orzo 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Dried dill weed 1 Teaspoon
  Fresh parsley 1⁄2 Cup (8 tbs), chopped
  Tomatoes 2 Small, peeled
  Tomato sauce 1⁄4 Cup (4 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Tomato sauce 2 Tablespoon
  Green peppers 3 Large

Grease a 9 inch baking dish; set aside.
Heat oil in a large skillet over medium heat.
Saute onion until golden.
Stir in orzo, salt, pepper, dill and parsley.
Simmer 2 minutes, stirring occasionally.
Dice 1 tomato.
Add diced tomato, 1/4 cup tomato sauce and 1 cup water to orzo mixture.
Bring to a boil.
Reduce heat and simmer until water is absorbed, 10 minutes.
Cut peppers in half lengthwise.
Remove seeds and membranes.
Fill pepper halves with orzo mixture.
Place in prepared baking dish.
In a small bowl, combine remaining 1/2 cup water and 2 tablespoons tomato sauce.
Pour around peppers in baking dish.
Cut remaining tomato into thin slices.
Arrange on top of peppers.
Cover and place in cold oven.
Set temperature control at 350°F (175°C).
Bake 1 hour.
Serve immediately.
Makes 6 servings.

Recipe Summary

Side Dish

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