Description
A vibrant and comforting dish of bell peppers stuffed with orzo, beef, and topped with cheese, perfect for family dinners.
Ingredients
Scale
- 5 bell peppers (any color), cut in half and scooped clean
- 1 medium onion, diced
- 2 tablespoons of butter
- 1 pound cooked and shredded beef
- 1 lime, juiced
- 16-ounce bag of orzo
- 1 cup tomato sauce (for topping)
- 5–6 Roma tomatoes, chopped
- 1 teaspoon sugar
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder
- Handful of colby jack cheese for the top
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse, seed, and cut your bell peppers in half. Place the cut sides up on a baking sheet and roast for 30 minutes.
- Boil a large pot of water, adding a heaping teaspoon of salt, and cook the orzo according to package directions until al dente.
- In a small pot, blend chopped tomatoes, sugar, oregano, salt, and pepper. Simmer while you prepare the filling.
- In a large skillet, melt butter and sauté the onions until translucent. Add shredded beef and cook on low for 5 minutes.
- Add the cooked orzo and lime juice to the beef mixture, stirring to combine.
- Stuff the halved peppers generously with the orzo-beef mixture and arrange them in a baking dish.
- Pour tomato sauce over stuffed peppers and bake covered for 20-30 minutes.
- Remove from oven, sprinkle cheese on top, and bake uncovered for an additional 10 minutes until melted and bubbly.
- For a golden-brown crust, broil for the last 2-3 minutes.
Notes
For storage, keep in airtight containers for up to 4 days in the fridge or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg