- 1/2 cup uncooked orzo pasta
- 4 medium sweet peppers (any color)
- 1/4 cup water
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cups pasta sauce
- 1 cup frozen broccoli-cauliflower blend, thawed and chopped
- 1/2 cup grated Parmesan cheese, divided
- Cook orzo according to package directions; drain. Cut and discard tops from peppers; remove seeds. Place in a 3-qt. round microwave-safe dish. Add water; microwave, covered, on high until peppers are crisp-tender, 7-9 minutes.
- In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain. Stir in pasta sauce, vegetables, 1/4 cup cheese and orzo. Spoon into peppers. Sprinkle with remaining cheese.
- Microwave, uncovered, on high until heated through, 1-2 minutes. Yield: 4 servings.
Reviews forStuffed Peppers for Four
"I made this last evening. I didn't have orzo, so I used rice & I seasoned my own canned tomatoes, I baked them 20 min. Otherwise I followed the recipe. YUMMY !!!"
"I have peppers, so far green and orange, in my garden. Will be fun to try this recipe. Need to use the peppers besides freezing them for the future."
"I don't care for stuffed peppers but I made this for my husband and he loved it. I'm giving it 5 stars because he liked it so much that he asked me how to make it. He now makes it for himself, since we work opposite shifts."
"I used ground turkey and red bell peppers because they were on sale. It was wonderful."
"I made this for dinner last night. It was great! I added the salt and pepper as suggested and added some leftover veggies I had instead of the ones suggested...much easier than chopping the others. I blanched the peppers before stuffing them and then baked them in the oven vs the microwave. I also used colby jack cheese since I didn't have the parma. cheese. Nice change from the rice stuffed peppers I used before. I used 4 very large peppers, so I had just enough filling. The only change I'd make would to be to add a bit more seasoning. Not sure what, but it is open for experimenting."
"The filling in this recipe was too runny and it filled 6 peppers, not 4. I will make it again except I will use 6 peppers, 1 cup of orzo, 1-1/2 cups of the vegetables, 1 cup of parmesan cheese divided, 1 cup of spaghetti sauce in the filling and pour the other cup over the top before sprinkling the parmesan over the tops. I also think it needs about 1/2 tsp. salt and 1/4 tsp. pepper or more in the filling. I think I will bake them in the oven for about 20 minutes at 350 degrees instead of microwaving the final cooking. I think it will be more firm and easier to eat. The flavor was good but the texture needed improvement."
"I changed it somewhat, I used Italian Sausage in place of beef. I had some leftover rice (1 cup) so I used it in place of orzo pasta. I increased the broccoli-cauliflower blend to 1 cup. I blanched fresh broccoli and cauliflower in place of frozen.With the added rice and veggies you can make 5 peppersI also parboiled the pepper and baked them in the over at 375 for about 20 to 25 minutes.Great Recipe"
"I made this tonight and it was wonderful. I never knew stuffed peppers were so easy to make in a microwave. I'll never use my oven again. I did not have any frozen broccoli-cauliflower blend at home so I used a broccoli-carrot blend instead and I substituted a Mexican cheese blend for the Parmesan cheese. The only place where the recipe errors is I got enough of the stuffing to fill at least 6 or more peppers. I plan to buy more tomorrow."
"Dee-Li-Cious!!! Came out great in my oven. I don't use my microwave a whole lot and I was afraid it would nuke my stuffed peppers to smitherins! I bought a package of bell peppers that contained one of each color - they looked so appetizing! I'm surprised Taste of Home didn't add the nutritional values - you know they test the recipes themselves first and then photograph their results.ToH - please do update the recipe with the nutritional values - thanks!"