Roasted Red Peppers Stuffed w/ Spinach and Rice

Photo by Vicki C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    med red bell peppers

  • 1

    T evoo

  • 1/4

    t salt

  • black pepper to taste

  • one

    bag baby spinach

  • 1

    T evoo

  • 1

    med onion, chopped

  • 1/2

    C chopped red bell pepper

  • 2

    cloves minced garlic

  • 3/4

    C orzo*

  • 1/2

    C grated parm cheese

  • 1/4

    C toasted pine nuts*

  • 1

    T lemon juice

  • 1/4

    t salt

  • black pepper to taste

Directions

1-To prepare peppers, preheat oven to 400. Halve peppers lengthwise through the stem, leaving stems attached. Remove seeds. Lightly brush the peppers outside and inside w/ oil, sprinkle the insides w/ salt/pep. Place cut sides down on a baking pan and bake til peppers are just tender. 10-15 mins. Let cool slightly, turn cut side up. 2-To prepare filling, bring 2 C salted water to a boil in a large wide pan; stir in spinach, cover and cook til tender. (10 mins) Drain, rinse under cold water; squeeze dry. Finely chop. 3-Heat oil in a lg nonstick skillet over med heat. Add onion and chopped bell pepper; cook, stirring often, til onion is golden, 6-8 mins. Add garlic and cook, stirring for 30 secs. Stir in spinach; remove from heat and let cool slightly. Stir in orzo (cooked) parm cheese, 2 T pine nuts and lemon juice. Season w/ salt/pep. Divide filling among the pepper halves and sprinkle w/ remaining 2 T pine nuts. 4-Add 2 T water to a baking dish, cover the peppers w/ foil and bake til heated through. 15-20 mins. Uncover and bake for 5 mins more. Serve hot. *Cook orzo according to package directions *To toast pine nuts: heat a small dry skillet over med heat, add pine nuts and cook, stirring constantly, til golden and fragrant. Or bake on cookie sheet for 5 mins.

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