Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Orzo or Ditalini; uncooked
-OR other small pasta shape
2 ts Vegetable oil
2 Garlic cloves; minced
1 md Onion; finely diced
1 Celery stalk; finely diced
1 ts Fresh thyme; OR...
1/2 ts -Dried thyme
1 tb Chopped fresh parsley
1/2 c Grated Parmesan cheese
2 c Low-sodium chicken broth
- divided
4 oz Provolone cheese
- grated and divided
6 md Red bell peppers
3 ts 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.

Each serving provides: 295 Calories; 14.8 g Protein; 36.3 g
Carbohydrates; 10 g Fat; 20 mg Cholesterol; 552 mg Sodium. Calories
from Fat: 31%

Browse by categories