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Orzo Stuffed Peppers with Feta and Mint

Makes: 6 servings
Prep 35 mins Cook 20 mins
Orzo Stuffed Peppers with Feta and Mint
Ingredients
  • 3/4  cup  dried orzo
  • 4  ounces  bulk Italian hot or mild (sweet) sausage
  • 1  large onion, chopped
  • 2  stalks celery, chopped
  • 3  cloves garlic, minced
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 321,
  • Fat, total (g) 15,
  • chol. (mg) 48,
  • sat. fat (g) 8,
  • carb. (g) 34,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 5,
  • sugar (g) 11,
  • pro. (g) 13,
  • vit. A (IU) 14820,
  • vit. C (mg) 158,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 137,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 791,
  • Potassium (mg) 646,
  • calcium (mg) 242,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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