PASTA-STUFFED PEPPERS
1 tablespoon olive oil
2 large garlic cloves, minced
1/2 pound mushrooms, coarsely chopped
4 green onions, chopped
1 stalk celery, with leaves, chopped
1 tablespoon fresh herbs (marjoram, tarragon, chives, oregano, dill or cilantro)
2 cups orzo, cooked
8 ounces Jarlsberg cheese, shredded
4 large or medium bell peppers (yellow, orange or red)
In microwave-safe glass bowl, mix oil, garlic and mushrooms. Cover tightly with microwave-safe wrap. Do not allow wrap to touch food. Cook on High 8 minutes, allow to stand 2 minutes.
Blend in onion, celery, herbs, orzo and cheese; set aside.
Remove tops, seeds and membranes from peppers. Stuff them with orzo mixture, packing it in tightly.
Place all peppers in rectangular dish with 1/2 cup water. Cover tightly. Cook 8 minutes on high, allow to stand 3 minutes. (To cook one pepper at a time, cook 4 minutes, let stand for 2 minutes.)
Makes 4 servings
Source: Quick & Tasty Recipes, August 2000
1 tablespoon olive oil
2 large garlic cloves, minced
1/2 pound mushrooms, coarsely chopped
4 green onions, chopped
1 stalk celery, with leaves, chopped
1 tablespoon fresh herbs (marjoram, tarragon, chives, oregano, dill or cilantro)
2 cups orzo, cooked
8 ounces Jarlsberg cheese, shredded
4 large or medium bell peppers (yellow, orange or red)
In microwave-safe glass bowl, mix oil, garlic and mushrooms. Cover tightly with microwave-safe wrap. Do not allow wrap to touch food. Cook on High 8 minutes, allow to stand 2 minutes.
Blend in onion, celery, herbs, orzo and cheese; set aside.
Remove tops, seeds and membranes from peppers. Stuff them with orzo mixture, packing it in tightly.
Place all peppers in rectangular dish with 1/2 cup water. Cover tightly. Cook 8 minutes on high, allow to stand 3 minutes. (To cook one pepper at a time, cook 4 minutes, let stand for 2 minutes.)
Makes 4 servings
Source: Quick & Tasty Recipes, August 2000
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