Stuffed Peppers With Orzo

Orzo is a barley-shaped pasta frequently used in recipes as a substitute for rice. Here it cooks in the stuffing mixture, saving the step of cooking the pasta separately.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  large red bell peppers (sweet ) or 2  large yellow bell peppers (sweet ) or 2  large green bell peppers (sweet )
• 12  ounces ground lamb or 12  ounces ground turkey or 12  ounces ground pork
• 1⁄3 cup onion, chopped
• 8  ounces stewed tomatoes
• 1⁄3 cup orzo pasta
• 1  tablespoon of fresh mint or 1  tablespoon fresh basil or 1  tablespoon fresh oregano, snipped or 1⁄2 teaspoon dried mint or 1⁄2 teaspoon dried basil or 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon ground allspice
• 1⁄2 cup water
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup kasseri cheese, shredded or 1⁄2 cup parmesan cheese, grated

Directions

1. Halve peppers lengthwise, removing stems, seeds and membranes. Immerse peppers in boiling water for 3 minutes. Remove and sprinkle insides with salt. Invert peppers on paper towels to drain well.
2. In a skillet cook lamb, turkey or pork and onion for 5 minutes, or until meat is brown and onion is tender. Drain fat. Stir in stewed tomatoes, uncooked pasta, mint, basil, or oregano, allspice, water , salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 7-8 minutes, or until pasta is al dente. Stir in 1/4 cup of the kasseri or Parmesan cheese. Fill peppers with meat mixture.
3. Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a preheated 375F oven for about 15 minutes, or till heated through. Sprinkle with remaining cheese. Let stand for 1-2 minutes before serving.