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.

Orzo Stuffed Peppers with Feta and Mint Enlarge Image
1,541views
2 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
35 mins
Cook:
20 mins
Rate me!


Orzo Stuffed Peppers with Feta and Mint

Ingredients
3/4
cup dried orzo
4
ounces bulk Italian hot or mild (sweet) sausage
1
2
stalks celery, chopped
3
2
cups crumbled feta cheese (8 oz.)
1/4
cup snipped fresh mint
1/4
teaspoon ground black pepper
6
medium red, orange and/or yellow sweet peppers
1 1/2
cups carrot or tomato juice
1/2
teaspoon salt
 
Fresh mint sprigs

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
Your Comment:
close
close
close
close
close

Loading... Please wait...