Health

Orzo-Stuffed Peppers

Orzo-Stuffed-Peppers Jonathan Kantor

Ingredients

  • 1 cup dry orzo
  • 3 cups baby arugula
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 4 small bell peppers, halved and seeded

Preparation


1. Preheat oven to 400°. Cook orzo according to package directions in salted water; drain. Return to pot. Add arugula, feta, oil, and 1/4 teaspoon each salt and freshly ground black pepper; stir.

2. Season inside of peppers with 1/4 teaspoon each salt and pepper. Fill peppers; transfer to a 9- x 13-inch baking dish. Cover with foil; bake until peppers are tender (35-40 minutes).


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  • Baby argula and feta cheese combine with orzo for this simple recipe for Orzo-Stuffed Peppers. You can prepare this meatless main dish up to 12 hours before serving. Just cover baking dish with foil, refrigerate, and reheat at 400 degrees.
  • Yield: Makes 4 servings (serving size: 2 pepper halves)

Nutritional Information

Calories per serving: 267
Fat per serving: 7.4g
Saturated fat per serving: 2.8g
Monounsaturated fat per serving: 3.1g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 10g
Carbohydrate per serving: 41g
Fiber per serving: 3g
Cholesterol per serving: 13mg
Iron per serving: 2mg
Sodium per serving: 477mg
Calcium per serving: 109mg

Good to Know

You can prepare these up to 12 hours before serving. Just cover baking dish with foil, refrigerate, and reheat at 400 degrees.