As you know I have a daughter who is a vegetarian. Sometimes it’s a struggle coming up with a meal for her. So I try to make our side dish something she can have as a meal also. It saves a lot of time and cooking. So I came up with a little different twist on a stuffed pepper. I made extra peppers also, then she has a quick meal for her to just grab. They came out really good, she loved them and so did my picky eater! Mom did it again……
Vegtable Orzo Stuffed Peppers
7 Green Peppers
2 Cloves Garlic-Diced
1 Red Pepper-Chopped
2 Baby Bella Mushrooms-Chopped
1 ½ Cup Orzo
1 Cup Ricotta Cheese
¼ Cup Pecorino Romano Cheese
1 Tablespoon Italian Seasoning
Salt and Pepper To Taste
40 Ounces Pasta Sauce –Your Favorite
Preheat oven to 350 Degrees.
In a large skillet, on medium heat, sauté carrots, onion, garlic, red pepper and mushrooms, until just soft.
In a medium size pot with boiling salted water, cook orzo, according to package directions.
Wash peppers thoroughly, cutting the top around stem with a paring knife, remove top and inside membranes.
In mixing bowl combined the vegetable mixture, cooked pasta and ricotta cheese, pecorino romano cheese, italian seanoning and salt and pepper to taste.
Place peppers into a baking dish and stuff each pepper evenly with vegetable mixture.
Pour sauce over peppers and bake at 350 degrees for an hour and fifteen minutes, or until peppers are tender. Serve. Enjoy<3