Cheese And Pasta Stuffed Peppers Recipe
Ingredients
4 large sweet red peppers (8 ounces each), cored, seeded, and halved
2 teaspoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
2 cups fresh or frozen small broccoli florets (4 ounces)
2 tablespoons water
2/3 cup part-skim ricotta cheese
2 tablespoons raisins
2 tablespoons minced parsley
1/4 teaspoon each black pepper
1/8 teaspoon ground red pepper (cayenne)
2 ounces orzo, cooked according to package directions
1 can (14 1/2 ounces) low-sodium tomatoes, chopped, with their juice
Directions
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.
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.
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