Saturday, April 05, 2008

Italian Stuffed Peppers

Red Bell Peppers Stuffed with Orzo, Artichoke Hearts, and Diced Tomatoes in a Light Alfredo Sauce

serves 4


1 Artichoke
1 Medium-sized Vine-Ripened Tomato
~1 1/2 C orzo
2 Red Peppers
~1/2 C Alfredo Sauce
pinch of breadcrumbs (optional)


Steam the artichoke and remove the heart (this can be done ahead of time and refrigerated). Cook the orzo according to package instructions; drain but do not rinse. Mix with the alfredo sauce. Dice the tomato and cut the artichoke heart into roughly 1/4 inch pieces, mix with the orzo.

Cut the tops off the peppers and deseed/devein the peppers. Fill with the orzo mix and sprinkle lightly with breadcrumbs and freshly-grated parmesan if desired. Bake at 350 for 10-15 minutes until you can smell the peppers beginning to roast.


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