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  Recipe Home » Pasta » Orzo Baked In Red Peppers
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  Orzo Baked In Red Peppers
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 304
Ingredients:
8 oz Orzo or Ditalini, uncooked OR other small pasta shape
2 tsp Vegetable oil
2 Garlic cloves, minced
1 medium Onion, finely diced
1 Celery stalk, finely diced
1 tsp Fresh thyme, OR...
1/2 tsp -Dried thyme
1 tbsp Chopped fresh parsley
1/2 cup Grated Parmesan cheese
2 cup Low-sodium chicken broth divided
4 oz Provolone cheese grated and divided
6 medium Red bell peppers
3 tsp Dry bread crumbs
Instructions:
Prepare pasta according to package directions; drain and set aside.
Put the vegetable oil in a medium saucepan and warm over medium heat.
Add garlic, onion and celery. Cover pan and let vegetables cook until
very soft. Remove from heat. Stir in pasta, thyme, parsley, Parmesan
cheese, salt, 1/2 cup of the chicken broth and half the provolone.

Preheat oven to 350 degrees F. Cut the tops off the peppers and
remove the seeds. Cut a small piece off the bottom of each pepper so
they will stand up. Spoon the pasta mixture into each of the peppers
and then set the peppers in a baking dish. Sprinkle 1/2 teaspoon
bread crumbs on top of each pepper. Sprinkle remaining provolone over
top of each pepper. Pour the remaining 1 1/2 cups chicken broth
around the peppers. Bake for 45 minutes, until peppers are brown on
top and very tender. Remove peppers from baking dish with a spatula.
Serve immediately.

Each serving provides: 295 Calories; 14.8 g Protein; 36.3 g
Carbohydrates; 10 g Fat; 20 mg Cholesterol; 552 mg Sodium. Calories
from Fat: 31%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
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