This was found in Health.com
2. Season inside of peppers with 1/4 teaspoon each salt and pepper. Fill peppers; transfer to a 9- x 13-inch baking dish. Cover with foil; bake until peppers are tender (35-40 minutes).
This was ok. If I made it again, I'd probably cut the recipe in half because the leftovers weren't as good reheated in the microwave. Overall, I think I'd prefer the orzo mixture with peppers instead of the stuffed peppers.
Ingredients
- 1 cup dry orzo
- 3 cups baby arugula (I don't like arugula, so I used spinach)
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- 4 small bell peppers, halved and seeded
Preparation
1. Preheat oven to 400°. Cook orzo according to package directions in salted water; drain. Return to pot. Add arugula, feta, oil, and 1/4 teaspoon each salt and freshly ground black pepper; stir.2. Season inside of peppers with 1/4 teaspoon each salt and pepper. Fill peppers; transfer to a 9- x 13-inch baking dish. Cover with foil; bake until peppers are tender (35-40 minutes).
Calories per serving: | 267 |
---|---|
Fat per serving: | 7.4g |
Saturated fat per serving: | 2.8g |
Monounsaturated fat per serving: | 3.1g |
Polyunsaturated fat per serving: | 0.5g |
Protein per serving: | 10g |
Carbohydrates per serving: | 41g |
Fiber per serving: | 3g |
Cholesterol per serving: | 13mg |
Iron per serving: | 2mg |
Sodium per serving: | 477mg |
Calcium per serving: | 109mg |
This was ok. If I made it again, I'd probably cut the recipe in half because the leftovers weren't as good reheated in the microwave. Overall, I think I'd prefer the orzo mixture with peppers instead of the stuffed peppers.
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