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Photo Credit: Elizabeth Newman

Orzo Stuffed Peppers

15 MINPrep Time
60 MINCook Time
6Servings
(1)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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These vegetable and orzo stuffed peppers are full of flavor and a great meatless main course. To make it truly vegetarian, substitute chicken stock with vegetable broth!

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Orzo Stuffed Peppers

Servings

6

Prep Time

15 minutes

Cook Time

60 minutes

Calories

347

Author:

Giada De Laurentiis

Image of Orzo Stuffed Peppers

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
  3. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
  4. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
  5. Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
347
Amount/Serving % Daily Value
Carbs
41 grams
Protein
14 grams
Fat
15 grams
Saturated Fat
4 grams
Cholestrol
16 milligrams
Sodium
941 milligrams
Fiber
7 grams
Sugar
13 grams
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nut free
vegetarian

1 comment

  • Author's avatar image
    Jennifer Mueller - Jun 09
    ★★★★★
    ★★★★★

    Delish! We did substitute fresh basil for the mint. Definitely a keeper.

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