by Chef Kendall Huff
Native Foods Cafe
The third recipe in the Weekend of Summer Picnic Recipes is Orzo Stuffed Sweet Peppers... which are so delicious! Sometimes I like to just eat the filling, it's like lasagna in a pepper.
Orzo Stuffed Sweet Peppers:
Yield: 6 peppers or 16 mini sweets
16 each mini sweet peppers OR 6 each red, yellow, orange peppers
16 oz diced tomatoes
2 each zucchini, grated
1/2 cup mint leaves, chopped
½ cup basil leaves, chopped
¼ cup vegan sour cream
1/2 cup vegan mozzarella cheese, shredded
1/4 cup olive oil
5 cloves garlic, minced
2 tsp garlic powder
2 tsp salt
2 tsp black pepper
6 cups water
2 cups orzo (rice-shaped pasta)
1- Preheat the oven to 400 degrees.
2- Pour the tomatoes into a large bowl and break apart. Add the zucchini, mint, basil, sour cream, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
3- Bring the water to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked.
4- Strain the orzo. Stir the orzo into the vegetable mix to combine. Transfer the warm water to a 3-quart baking dish.
5- Slice the tops off the peppers. On the regular sized peppers, cut a very thin slice from the base to help the peppers stand up.
6- Place the peppers in the baking dish. Spoon the orzo mixture into the peppers, or use a piping bag.
7- Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 10 minutes.
8- Allow to cool....if you can!
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