Side Pannel
Orzo Stuffed Peppers
Orzo Stuffed Peppers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheese, Diabetic
Ingredients List
- 8 oz Orzo; or other small
- ; pasta shape
- 2 ts Oil
- 2 Cloves garlic; minced
- 1 md Onion; chopped
- 1 Celery stalk; diced
- 1/2 ts Thyme
- 1 tb Chopped fresh parsley
- 1/2 c Grated parmesan cheese
- 2 c Low-sodium chicken broth
- 3 oz Reduced-fat provolone
- -cheese; grated and divided
- ; in halves
- 6 Red bell peppers
- 3 ts Dry bread crumbs
Directions
Preheat oven to 350øF. Prepare pasta according to package directions; drain
and set aside. Heat oil in medium saucepan; add garlic, onion and celery.
Cover and cook until vegetables are soft. Remove from heat. Stir in pasta,
thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of
the provolone cheese. Cut tops off the peppers and remove seeds. Cut a
small piece off the bottoms so peppers will stand upright. Spoon the pasta
mixture into each pepper and set in baking dish. Sprinkle each pepper with
1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on
top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers.
Bake 45 minutes until lightly browned on top and tender. Serve immediately.
Preparation time: 25 minutes Baking time: 45 minutes
Yield: 6 peppers
Per serving: Calories: 272 Carbohydrate: 38 g Protein: 14 g Fat: 7 g
Saturated fat: 3 g Sodium: 383 mg Fiber: 3 g Serving size: 1 pepper
Exchanges per serving: 2 starch 1 vegetable 1 meat Carbohydrate choices: 2
1/2
and set aside. Heat oil in medium saucepan; add garlic, onion and celery.
Cover and cook until vegetables are soft. Remove from heat. Stir in pasta,
thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of
the provolone cheese. Cut tops off the peppers and remove seeds. Cut a
small piece off the bottoms so peppers will stand upright. Spoon the pasta
mixture into each pepper and set in baking dish. Sprinkle each pepper with
1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on
top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers.
Bake 45 minutes until lightly browned on top and tender. Serve immediately.
Preparation time: 25 minutes Baking time: 45 minutes
Yield: 6 peppers
Per serving: Calories: 272 Carbohydrate: 38 g Protein: 14 g Fat: 7 g
Saturated fat: 3 g Sodium: 383 mg Fiber: 3 g Serving size: 1 pepper
Exchanges per serving: 2 starch 1 vegetable 1 meat Carbohydrate choices: 2
1/2
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