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Roasted Red Peppers Stuffed w/ Spinach and Rice


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  • 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



Step 1

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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