Dill & Pepper Stuffed Peppers
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Orzo||1 Cup (16 tbs)|
|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 350Â°F (175Â°C).
Bake 1 hour.
Makes 6 servings.