Songbird Ranch in Colorado - Meal Time

Kathy was reading the July issue of Woman's Day she pickedup from the postoffice book and magazine exchange and found a recipe she adapted.

Italian Orzo and beef stuffed peppers
Woman’s Day July 2009
Made at Songbird Ranch 6-26-09

4 large bell peppers, halved lengthwise through stem and seeded (We used one big yellow pepper)
Nonstick spray (Kathy used olive oil)
½ c orzo pasta (We had some left over rice)
8 oz lean ground beef ( The left over ham worked well)
1 c chopped onion
2 tsp fennel seeds (Didn't have any so added some Fiber One cereal) and oregano
1 can diced tomatoes (We cut up a large tomato)
1 clove garlic
½ c mozzarella (There was some Monterey Jack in the fridge)
garnish chopped basil (We added some basil to the mix and garnished with fresh parsley)

Heat broiler; line a rimmed baking sheet with nonstick foil; put peppers cut side down in the pan; coat with nonstick spray

Broil 12 minutes, turning once until lightly charred and tender; reduce oven tem to 400 degrees

Meanwhile cook the orzo as directed

While pasta cooks, coat a large skillet with nonstick pray; heat over medium heat. Add beef, onion and fennel seeds, oregano and garlic. Cook six minutes until beef is browned and onions are tender. Remove from heat.

Add pasta, tomatoes with juices and cheese; toss to mix. Fill peppers and bake 5 minutes until cheese is melted. Sprinkle with basil.

Yummmmmy

328 cal; 6 g fiber; 11 g fat; 46 g chol

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