 |
Roasted Peppers with Orzo And Portabello Filling Recipe | |
Vegetable | |
|
Ingredients:
3 bell peppers1 cup orzo 1/2 pound portobello mushrooms, washed and roughly chopped 2 tablespoons extra virgin olive oil 1 cup dry white wine 1 bunch arugula -- stemmed and chopped 1/2 cup Parmesan cheese -- grated 1 teaspoon coarse salt 1 teaspoon freshly ground black pepper
Directions:
Cut the stem ends off the peppers, reserving tops. Peppers can also be sliced in half lengthwise. Remove the seeds and membranes. Set aside while making filling.In a large stockpot, cook the orzo in boiling water for 15 to 20 minutes, until al dente. Drain. In a large skillet, saute the mushrooms in the olive oil over medium-high heat for five minutes. Add the wine and arugula and cook for 1 minute. Remove the skillet from the heat and stir in the orzo and Parmesan cheese. Season with salt and pepper. Fill the prepared peppers with the orzo mixture. Preheat the oven to 375 F. Arrange the peppers upright on baking sheets. Replace the tops if desired and roast for 25 to 40 minutes, depending on size. Per serving: 317 Calories; 14g Fat (46% calories from fat); 10g Protein; 27g Carbohydrate; 11mg Cholesterol; 883mg Sodium
Green, red or yellow bell peppers can be used.
| |