Cheese And Pasta Stuffed Peppers Recipe


Health IndexAverageCuisine
Main Ingredient


 Sweet red peppers32 Ounce, cored, seeded, and halved (4 Large Pieces)
 Olive oil2 Teaspoon
 Yellow onion1 Large, chopped
 Garlic3 Clove (15 gm), minced
 Small broccoli florets4 Ounce (Fresh Or Frozen)
 Water2 Tablespoon
 Part skim ricotta cheese2⁄3 Cup (10.67 tbs)
 Raisins2 Tablespoon
 Minced parsley2 Tablespoon
 Black pepper1⁄4 Teaspoon
 Ground red cayenne pepper1⁄8 Teaspoon
 Orzo2 Ounce, cooked according to package directions
 Canned low sodium tomatoes14 1⁄2 Ounce, chopped, with their juice (1 Can)

Nutrition Facts

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


1 Preheat the oven to 400° F.
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.