Artichoke Stuffed Peppers With Lemon Sauce Recipe
This Artichoke Stuffed Peppers With Lemon Sauce will mesmerize any eater, be it fussy or easy. The main ingredient in Artichoke Stuffed Peppers With Lemon Sauce is always Vegetable. This Artichoke Stuffed Peppers With Lemon Sauce when served as a Side Dish will bring happiness in your dining room. Serve this Artichoke Stuffed Peppers With Lemon Sauce at the table today and watch it disappear in delight!
Ingredients
4 medium size sweet green peppers, cored and seeded
4 ounces orzo or small elbow macaroni
1 package frozen artichoke hearts
2 green onions, chopped fine
2 tablespoons snipped fresh dill or minced parsley
4 ounces feta cheese, rinsed well and crumbled
3/4 cup low sodium chicken broth
1 large egg
2 tablespoons lemon juice
1/8 teaspoon black pepper
Directions
Preheat the oven to 375°F.
In a large saucepan, cook the green peppers, uncovered, in boiling unsalted water for 4 minutes.
Drain upside down on paper towels.
Cook the orzo and artichoke hearts according to package directions, omitting the salt, and drain well.
In a medium size bowl, combine the orzo and artichoke hearts with the green onions, dill, and half the cheese.
In a small saucepan over moderate heat, bring the chicken broth to a simmer about 3 minutes.
In an electric blender or food processor, blend the egg and lemon juice by whirling for 5 seconds.
With the motor still on, add 1/3 cup of the chicken broth and the black pepper.
Pour the sauce over the orzo and artichokes and toss.
Set the peppers in an ungreased 8"x 8"x 2" baking pan; fill with the orzo, top with the remaining cheese, and pour the rest of the broth around them.
Bake, uncovered, for 30 minutes.
Spoon the broth over the peppers.
In a large saucepan, cook the green peppers, uncovered, in boiling unsalted water for 4 minutes.
Drain upside down on paper towels.
Cook the orzo and artichoke hearts according to package directions, omitting the salt, and drain well.
In a medium size bowl, combine the orzo and artichoke hearts with the green onions, dill, and half the cheese.
In a small saucepan over moderate heat, bring the chicken broth to a simmer about 3 minutes.
In an electric blender or food processor, blend the egg and lemon juice by whirling for 5 seconds.
With the motor still on, add 1/3 cup of the chicken broth and the black pepper.
Pour the sauce over the orzo and artichokes and toss.
Set the peppers in an ungreased 8"x 8"x 2" baking pan; fill with the orzo, top with the remaining cheese, and pour the rest of the broth around them.
Bake, uncovered, for 30 minutes.
Spoon the broth over the peppers.
