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Orzo and Peppers Recipe

"I love green peppers but my husband does not, so I created this dish one night when he wasn't home. It includes all my favorite things," writes Jennifer Tarr of Baltimore, Maryland. "When the two of us are here, I leave out the peppers and add the veggies my husband prefers."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Orzo and Peppers Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

6 cups water
2 teaspoons beef bouillon granules
1 package (8 ounces) uncooked orzo pasta
1 large sweet red pepper, cut into thin 1-inch-long pieces
1 large green pepper, cut into thin 1-inch-long pieces
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1/4 cup shredded Romano cheese
2 tablespoons balsamic vinegar

Directions

In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat. Yield: 6 servings.

Nutritional Analysis: One serving (3/4 cup) equals 208 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 344 mg sodium, 36 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

Originally published as Orzo and Peppers in Light & Tasty December/January 2003, p45

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Orzo and Peppers

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Reviewed on Jan. 06, 2013 by kitchey

I wanted a side dish to accompany a simple, crumb-topped baked fish...and I was out of rice. I made this, and it is very good! It makes quite a lot, but is better the second day.

Reviewed on Mar. 12, 2012 by transou4

I have made this many times, with one change. I broil or grill the peppers instead of saute them. This is awesome with grilled meats.