Sauteed Vegies and Orzo Stuffed Peppers
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 cups orzo pasta, cooked
- 1 red pepper, cut into half lengthwise and cleaned
- 1 yellow pepper, cut into half lengthwise and cleaned
- 1⁄2 yellow onion, peeled and minced
- 2 garlic cloves, minced
- 1 large carrot, peeled and minced
- 2 celery ribs, minced
- 1⁄2 cup pea pods, finely chopped
- 1 small tomatoes, finely chopped
- 1⁄3 cup beef consomme
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 cup mozzarella cheese, shredded
- 2 tablespoons butter
- kosher salt
- freshly cracked black pepper
- olive oil
directions
- Preheat the oven to 350°F.
- In a casserole dish put the pepper shells cut side up, drizzle with olive oil and season with salt and pepper.
- Bake the pepper shells for 30 minutes.
- In a hot skillet add some olive oil and sautee the onion, carrot, celery, and garlic for a few minutes until soft.
- Then turn down the heat to medium and add the pea pods, tomato and butter and sautee for about five minutes.
- Season with salt and pepper and add the consomme, stir well and simmer about five more minutes.
- When all of those ingredients are well incorporated remove from the heat and add the orzo, stir well.
- Remove the peppers from the oven and put about 1 TBS of the mozzarella in the bottom of each shell then stuff with the orzo and top with Parmesan.
- Bake the peppers 25 minutes or until the cheese is nicely melted and bubbly.
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.