What I like about this recipe is the ability to use multiple vegetables to stuff with the orzo… oh yeah and because it’s really easy to prepare!
You can use bell peppers – green, yellow or red. You can use tomatoes or even stuff an eggplant by cutting it lengthwise and then scooping out the insides.
You can really add more herbs like some fresh basil when the growing season permits. I hope you enjoy the recipe!
Do not get this confused with my Italian stuffed cubanelle peppers recipe.
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Ingredients
- 4 bell peppers or tomatoes campana peperoni
- 1/2 Cup orzo orzo
- 1/3 lb ground beef or bison (more if you want) carne bovina di terra
- 4 cloves chopped garlic aglio
- 1/2 Cup fresh chopped parsley prezzemolo
- 1 pinch salt sale
- 3 Tablespoons extra virgin olive oil olio extra vergine di oliva
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil over medium heat large frying pan.
- Add garlic and saute for about 2 minutes
- Add meat and cook.
- Meanwhile start cooking the orzo in a sauce pan. Drain and set aside when finished.
- When meat is fully cooked, add a pinch of salt and the parsley. Mix well.
- Cut tops off vegetables and save to use as covers.
- Stuff vegetables with mixture and place lids ontop.
- Place vegetables in pre-greased baking dish and place in oven.
- Cook until vegetables are nice and soft. This can range from 25 – 40 minutes depending on the type and size of vegetables used.
- When finished, serve warm.
Notes
TIP #1: This is a great recipe for presentation, but depending on the vegetables used, may take more or less time than expected. I had large red bell peppers and it takes about 40 minutes for them to get very soft. But… these were large hearty peppers so again, it can vary. Keep an eye on them.
TIP #2: Try adding some basil if using tomatoes or eggplant.
TIP #3: Remove seeds from tomatoes or eggplant because these can create a bitter taste.
