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Orzo-Stuffed Bell Peppers
Posted By Nava On April 13, 2011 @ 2:30 pm In Bell Peppers,Pasta on the lighter side | 2 Comments
Bring the broth to a rapid simmer in a large saucepan. Stir in the orzo and simmer steadily until the water is absorbed, about 12 minutes. The orzo should be al dente, but if not tender enough, add another 1/3 cup water and simmer until it is absorbed.
Meanwhile, heat the oil in a medium skillet. Add the onion, garlic, and celery and sauté over medium heat until the mixture is golden. Stir in half of the bread crumbs, peas, and fresh and dried herbs and continue to sauté, stirring, for 5 minutes more. Season with salt and pepper and remove from the heat.
Preheat the oven to 350 degrees F.
Carefully cut a thin slice off of the top of each bell pepper to remove the stem. Cut a very thin slice off of the bottom of each pepper so that they will stand more steadily. Rinse the inside of each bell pepper to remove excess seeds.
Divide the orzo mixture among the peppers. Place them in a small baking dish in which they will stand securely. Sprinkle the remaining bread crumbs over the tops. Cover loosely with foil. Bake for 30 to 40 minutes, or until the peppers are just tender.
Note: To make fresh bread crumbs, simply place 2 slices or so soft whole grain bread in a food processor fitted with the steel blade. Process until the bread is reduced to fine crumbs.
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 recipes using bell peppers.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/bell-peppers-vegetables-all-year-round/
 vegan pasta recipes.: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/pasta-on-the-lighter-side/
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