Lunch: Italian Orzo and Beef Stuffed Peppers

Recipe by Woman's Day Kitchen Orzo is a petite, rice-shaped pasta that works perfectly here as a filling, helping to bind together lean ground beef, diced tomatoes, sautéed onion, fennel and oregano in broiled yellow peppers.

This recipe includes superfoods such as:

Basil

Health benefits of Italian Orzo and Beef Stuffed Peppers

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

4 large bell peppers
Nonstick spray
1/2 c. orzo pasta
8 oz. lean ground beef
1 c. chopped onion
2 tsp. each fennel seeds and oregano
1 can diced tomatoes with garlic
1/2 c. diced part-skim mozzarella
Garnish: chopped basil (optional)

Instructions

Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.
Broil 12 minutes, turning once, until lightly charred and tender. Reduce oven temperature to 400 °F.
Meanwhile bring a medium pot of lightly salted water to a boil. Add orzo and cook as package directs; drain.
While pasta cooks, coat a large nonstick skillet with nonstick spray; heat over medium heat. Add beef, onion, fennel seeds and oregano. Cook 6 minutes, breaking up meat with a wooden spoon, until beef is browned and onions are tender. Remove from heat.
Add orzo, tomatoes with their juices, and mozzarella to skillet; toss to mix, then fill peppers. Bake 5 minutes or until cheese melts. Sprinkle with basil.

Share Italian Orzo and Beef Stuffed Peppers