Orzo Stuffed Peppers
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves, roughly chopped
- 1 (28 ounce can) can diced tomatoes
- 4 cups vegetable broth
- 1 1/2 cups orzo
- 1/2 cup shredded mozzarella cheese, plus more for sprinkling on top
- 1/3 cup freshly grated Pecorino Romano cheese, plus more for sprinkling on top
- Salt and pepper, to taste
- 1/4 cup fresh basil leaves, finely chopped
- 6 sweet bell peppers (red, yellow, or orange)
- This recipe is vegetarian
- Produce
- Basil, fresh leaves (1/4 cup)
- Bell peppers, sweet yellow, or orange red (6)
- Garlic (3 cloves)
- Onion (1/2)
- Spinach, fresh leaves (2 cups)
- Tomatoes (1 1 (28 ounce can) can)
- Canned Goods
- Vegetable broth (4 cups)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and pepper (1)
- Pasta & Grains
- Orzo (1 1/2 cups)
- Dairy
- Mozzarella cheese (1/2 cup)
- Pecorino romano cheese (1/3 cup)
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Recipe Stats
Published February 23, 2011 (1 year ago).
18 people saved this recipe.
