I love to cook and I have a passion for plant-based recipes (hence this site 🙂
But something that brings me such immense pleasure is when I have friends to share these passions with.
One of my closest friends has been on her own journey of incorporating more vegetarian meals and this creation came from her.
I LOVE LOVE getting phone calls from friends telling me that they made some delicious creation and they have some for me to try (hint hint to all me local friends 🙂
Well this dish was SO delicious I had to take a picture and get her recipe. (Sorry about the pic – my phone isn’t that great).
Laura ended up baking these (for about 30 minutes at 350, but I had my pepper “raw” – because I love them that way). So this really could be a dish that is served warm or chilled.
Orzo Stuffed Peppers
1 cup dry orzo pasta
Broth or water for cooking the pasta
2 TBS olive oil
1 sweet white onion, very finely chopped
1 zucchini, finely chopped
1 cup of cherry tomatoes, sliced in half
1/2 cup of feta cheese, optional
2 TBS freshly chopped basil
salt and pepper to taste
3-4 Bell Peppers
Cook the orzo pasta according to package directions.
Saute the onion and the oil in a large pan over medium heat for 4-5 minutes. Add the zucchini and cook for another 3-4 minutes or until the zucchini is soft.
Add the cherry tomatoes and briefly cook over the heat (about a minute). Remove from the heat and add the basil, salt and pepper. Gently stir the veggies into the cooked pasta and add the feta cheese.
Cut the bell peppers in half and remove the seeds. Spoon the mixture into each pepper. Cook for 30 minutes at 350 degrees.
Source: WFM 1-10