Irresistible Healthy Vegetarian Stuffed Peppers
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Butter1 tbsp
Olive Oil8 cloves
Garlic (minced)2 tbsps
Balsamic Vinegar2 tbsps
Oregano (dried)2 tbsps
Basil Leaves (torn fresh)2 tsps
Red Pepper Flake1
Salt4 cups
Vegetable BrothDirections:
1
Bring a large pot of lightly salted water to a boil
2
Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes
3
Drain orzo and transfer to a large bowl
4
Preheat oven to 400 degrees F (200 degrees C)
5
Cut a 1-inch slice from tops of orange bell peppers, discard tops, and remove seeds from peppers
6
Set peppers upright into a roasting pan, fitting them tightly so they stay in place
7
Melt butter and olive oil over medium-low heat; cook and stir 10 cloves of garlic in the hot butter mixture until garlic is golden brown, about 8 minutes
8
Stir white and cremini mushrooms and balsamic vinegar into garlic
9
Cook and stir until mushrooms soften, about 10 minutes
10
Drain liquid and mix mushrooms and garlic into orzo
11
Mix diced tomatoes and their juice, torn whole tomatoes, mozzarella cheese, zucchini, 1/2 cup Parmesan cheese, 8 cloves garlic, oregano, basil, red pepper flakes, salt, and black pepper into orzo mixture
12
Scoop into bell peppers
13
Pour vegetable broth into bottom of roasting pan and cover pan tightly with aluminum foil
14
Bake in the preheated oven until peppers are tender and filling is cooked through, about 50 minutes
15
Remove foil and sprinkle each pepper with 1 tablespoon Parmesan cheese
16
Return to oven and bake uncovered until Parmesan cheese topping is golden and bubbly, about 15 more minutes