Orzo and Peppers Recipe

5 2 2
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Orzo and Peppers Recipe

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5 2 2
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"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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

3/4 cup: 208 calories, 4g fat (1g saturated fat), 4mg cholesterol, 344mg sodium, 36g carbohydrate (0 sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

  • 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
  1. 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.
Originally published as Orzo and Peppers in Light & Tasty December/January 2003, p45

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MY REVIEW
kitchey User ID: 3750980 60428
Reviewed Jan. 6, 2013

"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."

MY REVIEW
transou4 User ID: 4832312 41242
Reviewed Mar. 12, 2012

"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."

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