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Cheese And Pasta Stuffed Peppers Recipe
|Sweet red peppers||32 Ounce, cored, seeded, and halved (4 Large Pieces)|
|Olive oil||2 Teaspoon|
|Yellow onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Small broccoli florets||4 Ounce (Fresh Or Frozen)|
|Part skim ricotta cheese||2⁄3 Cup (10.67 tbs)|
|Minced parsley||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Orzo||2 Ounce, cooked according to package directions|
|Canned low sodium tomatoes||14 1⁄2 Ounce, chopped, with their juice (1 Can)|
Serving size: Complete recipe
Calories 1182 Calories from Fat 244
% Daily Value*
Total Fat 28 g42.4%
Saturated Fat 9.8 g49.2%
Trans Fat 0 g
Cholesterol 50.8 mg
Sodium 357.3 mg14.9%
Total Carbohydrates 196 g65.4%
Dietary Fiber 34.7 g138.9%
Sugars 68.6 g
Protein 47 g93.6%
Vitamin A 699.4% Vitamin C 2182.9%
Calcium 65.3% Iron 54%
*Based on a 2000 Calorie diet
In a stock pot of boiling water, cook the sweet red peppers for 5 minutes or until crisp-tender.
Drain on paper toweling.
2 In a 10-inch skillet, heat the oil over moderately low heat.
Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until the onion is softened.
Stir in the broccoli and water, cover, and cook for 5 minutes or until the broccoli is tender.
Stir in the ricotta cheese, raisins, parsley, salt, black pepper, ground red pepper, and orzo.
Spoon the mixture into the pepper halves.
3 Arrange the peppers in an 1 1"x7"x 2" baking dish, spoon the tomatoes around them, and cover with aluminum foil.
Bake for 1 5 to 20 minutes or until peppers are tender and the filling is piping hot.