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Greek Orzo-Stuffed Peppers
Pesto Steamed Broccoli
Ingredients
- 6 large red bell peppers, halved lengthwise
- 2 Tbsp olive oil
- 1½ cups orzo
- 1 large zucchini, chopped
- ½ (8-oz) block cream cheese, softened
- ¾ cup shredded mozzarella cheese, divided
- ¾ cup crumbled feta cheese, divided
- 1 small onion, chopped
- 1½ tsp Greek seasoning
Instructions
- Preheat oven to 400°F. Remove seeds and membranes from peppers; brush peppers with oil. Place peppers, cut sides up, in a greased 13- x 9-inch baking dish. Bake 10 minutes or until just tender.
- Meanwhile, cook orzo in a according to package directions, adding zucchini during last 2 minutes; drain, reserving ½ cup pasta water. Return orzo and zucchini to pot.
- Add cream cheese, ½ cup reserved pasta water, and ½ cup each mozzarella and feta. Cook over low heat until creamy. Stir in onion and seasoning.
- Spoon orzo mixture into peppers. Sprinkle with ¼ cup each mozzarella and feta. Bake 10 minutes or until browned and bubbly.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- ¼ cup pesto
Side Dish Instructions
- Cook broccoli according to package directions. Toss with pesto.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
430
|
72
|
502
|
| Fat (g) | 18 | 4 | 22 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 16 | 4 | 20 |
| Carb (g) | 49 | 7 | 56 |
| Fiber (g) | 10 | 3 | 13 |
| T. Sugs (g) | 12 | 2 | 14 |
| A. Sugs (g) | 0 | 0 | 0 |
