Orzo Baked in Red Peppers
Ditalini, or other small pasta shape, uncooked
or 1/2 tsp. dried thyme
chopped fresh parsley
grated Parmesan cheese
low-sodium chicken broth
grated and divided
medium red bell peppers
dry bread crumbs
Prepare pasta according to package directions; drain and set aside.
Put the vegetable oil in a medium saucepan and warm over medium heat. Add garlic, onion and celery. Cover pan and let vegetables cook until very soft. Remove from heat.
Stir in pasta, thyme, parsley, Parmesan cheese, salt, 1/2 cup of the chicken broth and half the provolone.
Preheat oven to 350 degrees F. Cut the tops off the peppers and remove the seeds. Cut a small piece off the bottom of each pepper so they will stand up.
Spoon the pasta mixture into each of the peppers and then set the peppers in a baking dish. Sprinkle 1/2 teaspoon bread crumbs on top of each pepper.
Sprinkle remaining provolone over top of each pepper. Pour the remaining 1 1/2 cups chicken broth around the peppers.
Bake for 45 minutes, until peppers are brown on top and very tender. Remove peppers from baking dish with a spatula. Serve immediately.
For a vegetarian recipe, try vegetable stock or a vegetarian bouillon cubes.
An exclusive PastaFits.org recipe.
National Pasta Association Recipe