Stuffed

Sometimes you feel like a nut, sometimes you don’t.  Sometimes you feel incredibly motivated to cook up beautiful feasts, sometimes you don’t.

With inspiration and time running low, but still seeking a homecooked meal, stuffed peppers are hard to beat. I made this version with odds and ends that have been patiently been sitting in my fridge/cupboard waiting to be used, but you can easily mix and match to make all sorts of combinations. Quinoa, spinach, and olive oil are a nice combination. Bulgur, feta, and sundried tomatoes are another. My general formula is: peppers + grain + seasoning + vegetable = yum.

Orzo-Stuffed Peppers

¾ cup orzo
3 cups chicken broth
2 cloves garlic, minced
1 cup marinara sauce
1 cup broccoli cooked florets, chopped
½ cup grated parmesan cheese
1 tbsp oregano
1 tsp red pepper flakes
2 bell peppers

Directions
1. Preheat oven to 400F.
2. Boil chicken broth and add orzo, cooking ~5 minutes or until orzo is not quite done.
3. While orzo is cooking, remove the stems and seeds from the bell peppers. It is sometimes helpful to cut a very thin layer off of the bottom of the peppers in order to help them stay standing as they cook.
3. Drain orzo, pouring leftover broth into an 8x8 square baking pan.
4. Mix orzo with the rest of the ingredients, and spoon into the hollowed bell peppers (depending on the size of your peppers, you might need a third pepper).
5. Place stuffed peppers onto baking pan, cover with foil, and cook about 45 minutes or until peppers are tender.