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Orzo Stuffed Peppers with Feta and Mint

You can make this a one pan meal by using the same Dutch oven to cook the orzo and the stuffed peppers. Italian sausage adds flavor to this recipe.

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  • Makes: 6 servings
  • Prep: 35 mins
  • Cook: 20 mins

Orzo Stuffed Peppers with Feta and Mint

Ingredients

Directions

  1. In 4- to 5-quart Dutch oven cook orzo according to package directions; drain. Set aside. Wipe Dutch oven dry; set aside.
  2. In large nonstick skillet cook sausage, onion, celery, and garlic until sausage is browned and onion is tender. Remove from heat; drain fat. Stir in cooked orzo, cheese, mint, and black pepper.
  3. Cut tops from peppers; remove seeds and ribs. Slightly trim bottoms of peppers to stand upright. Spoon orzo mixture into peppers and replace tops; set aside. In Dutch oven stir together carrot juice and salt. Stand peppers upright in Dutch oven. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes, or until peppers are tender.
  4. Serve peppers on rimmed plates. Spoon over any remaining cooking juices. Sprinkle additional mint. Makes 6 servings.

Nutrition Facts (Orzo Stuffed Peppers with Feta and Mint)

    Per serving:
  • 321 kcal cal.,
  • 15 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 48 mg chol.,
  • 791 mg sodium,
  • 34 g carb.,
  • 5 g fiber,
  • 11 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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