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Orzo Stuffed Vegetables

stuffedpepper

 

Between my January resolutions (broken) and my recent meal choices (creamy soup from Hale and Hearty), I’m finding that my diet is really lacking in vegetables. And what better way to make vegetables appetizing than stuffing them delicious with ingredients like orzo, soft onions and nutty Parmesan.

I saw Giada making orzo-stuffed peppers the other day and decided that those were the perfect way to brighten up my dinner menu.

Here’s what you’ll need:

3 peppers with the tops cut off and seeded

3 tomatoes with the tops cut off and seeded (save the juices and seeds for the stuffing)

1/2 pound of dried orzo

4 cups chicken stock + one cup for baking

2 zucchinis, diced

2 small onions, diced

2 cloves garlic, minced

Breadcrumbs

Parmesan

Salt + Pepper + Dried Ground Thyme to taste

Preheat the oven to 400 degrees.

Heat a large pan to medium heat and slowly saute the onions for about eight minutes. Once they are translucent, add in the garlic. After three minutes, pour mixture into a large bowl.

Pour the chicken stock into a medium sized pot and bring to a boil. Add in the orzo and cook until they are just al dente. You want to cook them about two minutes less than the box tells you because they’ll also cook in the oven. Pour the cooked orzo into the same large bowl with the onions and garlic.

Return your pan to a high fire. Add some olive oil and toss in the zucchini. Beware of the spray, but cook these quickly and on super hot. This way they’ll char nicely and add a nice texture to the otherwise soft stuffing. Once they’re done (about five minutes), pour into the stuffing bowl.

Now it’s time to finish the stuffing. Add in your chopped tomatoes or canned tomatoes, then season will salt, pepper and thyme.

Set your peppers and tomatoes into a heavy glass baking dish and pour the reserved cup of chicken stock into the pan around the peppers. This will ensure they stay soft while they’re being baked.

Gently spoon the stuffing into the vegetables until they are full. Top with breadcrumbs and Parmesan.

Put into the oven and bake for about 40 minutes.

Bon Eating your veg!

Ariel

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